Chicken Spring Rolls Recipe
Crispy, golden Chicken Spring Rolls loaded with juicy chicken and crunchy veggies. Easy to make, perfect for parties, and great for clean eating—serve with iced tea for a light, flavorful treat.
Equipment
- Wok or large frying pan
- Knife and chopping board
- Mixing bowls
- Spoon or spatula
- Spring Roll Wrappers
- Small bowl (for flour paste)
- Deep fryer or deep pan (for frying)
- Paper towels (for draining excess oil)
Ingredients
- Oil – 2 tblspn + for deep frying
- Garlic – 6 cloves chopped finely
- Boneless Chicken Breast – 2 sliced thinly
- Onion – 1 large sliced thinly
- Cabbage – 3 cups sliced thinly
- Carrots – 1 large sliced thinly
- Capsicum / Bell Pepper – 1 sliced thinly
- Soy Sauce – 2 tblspn
- Vinegar – 1 tblspn
- Salt to taste
- Sugar – 1 tblspn
- Black Pepper – 2 tsp
- Spring Roll sheets – 20
- All Purpose Flour / Maida – ¼ cup
- Water little for making paste
Instructions
- Heat oil in a wok, add chopped garlic, and sauté until fragrant.
- Add sliced chicken and cook until no longer pink.
- Toss in onion, cabbage, carrot, and capsicum—sauté for 3–4 minutes.
- Season with soy sauce, vinegar, sugar, salt, and black pepper. Mix well and let it cool.
- In a small bowl, mix all-purpose flour and water to make a sticky paste.
- Place filling on spring roll sheets, roll tightly, and seal edges with flour paste.
- Heat oil for deep frying. Fry rolls until golden brown and crispy.
- Drain on paper towels and serve hot with your favorite dip or Honey Gochujang Sauce.
