Crispy Chicken Spring Rolls
Crispy Chicken Spring Rolls are savory rice-paper wrapped rolls filled with cooked shredded chicken, fresh vegetables, and pan-fried until golden; perfect for dipping and sharing.
Ingredients
For the filling
- 1 cup cooked shredded chicken Use leftover rotisserie chicken or poach and shred.
- 1 cup shredded carrots
- 1 cup sliced bell peppers Use a mix of colors for presentation.
- 1/2 cup chopped green onions
- 1 tablespoon grated ginger For fresh flavor.
- 1 tablespoon soy sauce Use tamari for gluten-free.
For wrapping & frying
- 1 package rice paper wraps Gluten-free.
- as needed for frying Oil (vegetable or canola) Use for shallow frying.
For serving
- to taste Dipping sauce of choice Sweet chili, soy-based, or peanut sauces work well.
Instructions
Preparing the Filling
- In a large bowl, combine the cooked shredded chicken, shredded carrots, sliced bell peppers, chopped green onions, grated ginger, and soy sauce. Mix until everything is evenly coated.
Soften the Rice Paper
- Fill a shallow dish with warm water. Dip one rice paper wrap into the water for about 10–15 seconds or until soft.
Assembling the Rolls
- Place the softened wrap on a clean surface and add a couple of tablespoons of the chicken mixture to the lower third of the wrap. Fold the sides over the filling and roll it up tightly.
Repeat Assembly
- Repeat with remaining wraps and filling until all mixture is used.
Heating the Oil
- Heat oil in a frying pan over medium heat, enough to cover about 1/4 inch of the pan.
Frying the Rolls
- Fry the spring rolls until golden brown and crispy, about 3–4 minutes per side. Drain on paper towels before serving.
Notes
These rolls can be made ahead of time and stored in the refrigerator. Re-crisp in a skillet or air-fryer before serving. For a lighter option, consider baking or air-frying instead of frying.