Crispy Chicken and Vegetable Spring Rolls Recipe

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Spring rolls are a beloved appetizer in Asian cuisine, known for their crispy, golden exterior and flavorful filling.

This recipe features a delicious combination of chicken and vegetables wrapped in a thin pastry shell, fried to perfection, and served with a tangy chili dipping sauce.

If you’re preparing for a party, craving a snack, or looking for a fun family dinner idea, these homemade spring rolls will surely impress.

Ingredients

For the Filling

  • 1 cup cooked and shredded chicken (can substitute with shrimp or tofu)
  • 1 cup shredded cabbage
  • 1 carrot, julienned
  • ½ cup bean sprouts (optional)
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon vegetable oil (for sautéing)

For the Rolls

  • 20 spring roll wrappers (available at most Asian stores)
  • 1 egg (beaten, for sealing)
  • Vegetable oil (for frying)

For the Dipping Sauce

  • ¼ cup sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • Sliced red chilies (optional, for garnish)

Step-by-Step Instructions

1. Prepare the Filling

  1. Heat 1 tablespoon of vegetable oil in a pan over medium heat.
  2. Add minced garlic and grated ginger, cooking until fragrant (about 30 seconds).
  3. Stir in shredded chicken, cabbage, carrots, bean sprouts, and green onions.
  4. Add soy sauce, sesame oil, salt, and black pepper. Stir-fry for 3–5 minutes until the vegetables are tender but still crisp.
  5. Remove from heat and let the mixture cool completely before assembling the rolls.

2. Assemble the Spring Rolls

  1. Lay one spring roll wrapper flat on a clean surface with a corner facing you (diamond orientation).
  2. Place 1–2 tablespoons of the cooled filling near the bottom corner.
  3. Fold the bottom corner over the filling, then fold in the sides tightly. Roll it up firmly, leaving the top corner open.
  4. Brush the top corner with the beaten egg and seal the roll. Repeat for all wrappers.

3. Fry the Spring Rolls

  1. Heat vegetable oil in a deep pan or wok over medium-high heat (about 350°F/175°C).
  2. Carefully add the spring rolls in batches, ensuring not to overcrowd the pan.
  3. Fry for 3–5 minutes or until they are golden brown and crispy.
  4. Remove and place on a plate lined with paper towels to drain excess oil.

4. Prepare the Dipping Sauce

  1. In a small bowl, mix sweet chili sauce, soy sauce, and rice vinegar.
  2. Garnish with sliced red chilies for an extra kick.

Serving Suggestions

  • Arrange the crispy spring rolls on a platter and garnish with freshly chopped cilantro.
  • Serve them hot with the prepared chili dipping sauce or other condiments like hoisin sauce or spicy mayo.

Tips for Perfect Spring Rolls

  1. Prevent Soggy Wrappers: Ensure the filling is completely cooled and slightly dry before assembling the rolls.
  2. Seal Tightly: Use the egg wash to seal the rolls firmly, preventing them from opening while frying.
  3. Crispy Texture: Fry at the correct temperature to avoid greasy or undercooked rolls. If you prefer a healthier option, bake them in the oven at 400°F (200°C) for 20 minutes or air-fry them until crispy.

Why You’ll Love This Recipe

  • Crispy Exterior: The perfectly fried wrapper adds a delightful crunch to every bite.
  • Flavorful Filling: The combination of seasoned chicken and fresh vegetables makes these rolls irresistible.
  • Versatile Dish: Perfect for parties, appetizers, or even as a light meal with a side of salad.

Final Thoughts

Crispy Chicken and Vegetable Spring Rolls are a crowd-pleaser that combines texture, flavor, and fun.

They’re simple enough for beginners yet impressive enough to serve at a dinner party.

Give this recipe a try, and enjoy the homemade goodness that beats any takeout!

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