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This Spring Roll Recipe is so easy to make, crisp on the outside, and full of flavor and delicious ingredients on the inside. They make the perfect snack or appetizer for any occasion.
It’s hard to resist these homemade, crunchy and tasty rolls, with loads of crisp cabbage, carrots, ground chicken, and mushrooms. Eat them alone, or pair them with a dipping sauce. A variety of sauces can be used, so pick your favorite, like sweet and sour or a spicy peanut sauce.
Chicken Spring Rolls
- Simple to make
- Versatile
- Economical
- Delicious
There is nothing better than a great spring roll served at a party or family gathering. I like to make these delightful appetizers the morning of my party, so they are still fresh and ready to go when needed. One bite of these crispy beauties, and your guests won’t want to leave.
Ingredient Notes
- Oil – I use vegetable oil or substitute with oils such as canola, sunflower, or peanut.
- Ground Chicken – If you prefer, use ground pork or turkey.
- Garlic – Essential flavor enhancer for our filling.
- Mushrooms – I used white button mushrooms, cremini mushrooms will work as well.
- Carrots – Shredded. Provides nice color and are good for you.
- Bean Sprouts – A favorite in spring rolls.
- Cabbage – Shredded. You can use either white or red.
- Sauces – Hoisin and Soy sauce, to add lots of great flavor to our filling.
How to Make Spring Rolls
Filling
- Cook the chicken: Heat the oil in a large skillet over high heat. Add the ground chicken and cook for about 5 minutes, breaking it up as you go, until no longer pink, it should turn white.
- Finish the filling: Stir in the garlic and cook until aromatic, for about 30 seconds. Add the mushrooms and cook for about 3 minutes until they soften. Add the carrots, bean sprouts, cabbage and stir. Cook for 3 to 5 minutes until the cabbage starts to wilt. Stir in the hoisin and soy sauce. Cook for another 1 to 2 minutes, the mixture should not be watery.
Spring Rolls
- Make a slurry: Make a cornstarch slurry by whisking together the cornstarch and water.
- Make spring rolls: Carefully peel off a spring roll wrapper and place it on your work surface with the smooth side down, in a diamond position. Place a heaped tablespoon of the mixture on the bottom. Roll up halfway, fold the sides in, use your finger to dip in the cornstarch slurry, then run it over the edge of the wrapper, then finish rolling. The spring rolls should be about 5 inches long and about 1 inch wide. Repeat with remaining ingredients.
- Fry rolls: Pour about 2 inches of oil in a large skillet or wok and heat over medium high heat. Using a pair of tongs, place about 4 or 5 rolls at a time in the skillet and fry until deep golden, turning occasionally. Should take about 1 ½ to 2 minutes. Transfer fried rolls to a paper towel lined plate to drain. Repeat with remaining spring rolls.
Baking Option
- Prep the oven: Preheat your oven to 350°F.
- Prep baking sheet: Place the rack on a baking sheet, then place the rolls on the rack. Generously spray them with cooking spray, all around.
- Bake: Transfer the baking sheet to the oven and bake for 20 to 25 minutes until golden and crispy.
FAQs & Expert Tips
FAQs
Frequently Asked Questions
What’s the difference between an egg roll and a spring roll?
Egg rolls have a thick wrapper made with a flour shell. Spring rolls have a thinner wrapper, but the most notable difference is the texture of the wrapping.
How to serve
Spring rolls can be served with a dipping sauce such as my sweet and Sour Sauce, peanut sauce, hoisin sauce, soy sauce, etc.
Can you make fresh spring rolls in advance?
Spring rolls can be made a day ahead. Cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate. Refrigerating firms and toughens the wrappers slightly. If they are a little dry, wipe them gently with a damp cloth.
Tips
- While working with the spring roll wrappers, keep them covered with a damp tea towel, so they don’t dry out.
- Try different combinations for the filling, use ground pork or turkey. Also experiment with different veggies.
- Keep the spring rolls moist by covering them with a damp clean towel.
- Don’t overfill the spring rolls because they could break while frying.
Leftovers
Store leftover spring rolls in an airtight container. They can be kept in the fridge for 2-3 days. They should be re-fried or put in the oven on low heat to crisp them again.
How To Freeze
Wait for the cooked spring rolls to completely cool down, and then wrap them with plastic wrap tightly. Place them in a plastic bag and frozen for 1-2 months.
More Great Recipes To Try
Spring Roll Recipe
Equipment
Ingredients
Filling
- 1 tablespoon oil
- 1 pound ground chicken or pork
- 3 cloves garlic minced
- 4 ounce mushrooms finely chopped
- 1 cups carrots shredded
- 1 ½ cups bean sprouts
- 2 cups cabbage shredded
- 2 tablespoon hoisin sauce
- 1 tablespoon soy sauce
Spring Rolls
- 2 teaspoon cornstarch
- 1 tablespoon water
- 20 spring roll wrappers defrosted (8" squares)
- vegetable oil for frying
Instructions
Filling
- Cook the chicken: Heat the oil in a large skillet over high heat. Add the ground chicken and cook for about 5 minutes, breaking it up as you go, until no longer pink, it should turn white.
- Finish the filling: Stir in the garlic and cook until aromatic, for about 30 seconds. Add the mushrooms and cook for about 3 minutes until they soften. Add the carrots, bean sprouts, cabbage and stir. Cook for 3 to 5 minutes until the cabbage starts to wilt. Stir in the hoisin and soy sauce. Cook for another 1 to 2 minutes, the mixture should not be watery.
Spring Rolls
- Make a slurry: Make a cornstarch slurry by whisking together the cornstarch and water.
- Make spring rolls: Carefully peel off a spring roll wrapper and place it on your work surface with the smooth side down, in a diamond position. Place a heaped tablespoon of the mixture on the bottom. Roll up halfway, fold the sides in, use your finger to dip in the cornstarch slurry, then run it over the edge of the wrapper, then finish rolling. The spring rolls should be about 5 inches long and about 1 inch wide. Repeat with remaining ingredients.
- Fry rolls: Pour about 2 inches of oil in a large skillet or wok and heat over medium high heat. Using a pair of tongs, place about 4 or 5 rolls at a time in the skillet and fry until deep golden, turning occasionally. Should take about 1 ½ to 2 minutes. Transfer fried rolls to a paper towel lined plate to drain. Repeat with remaining spring rolls.
Baking Option
- Prep the oven: Preheat your oven to 350°F.
- Prep baking sheet: Place the rack on a baking sheet, then place the rolls on the rack. Generously spray them with cooking spray, all around.
- Bake: Transfer the baking sheet to the oven and bake for 20 to 25 minutes until golden and crispy.
Tips & Notes:
- While working with the spring roll wrappers, keep them covered with a damp tea towel, so they don’t dry out.
- Try different combinations for the filling, use ground pork or turkey. Also experiment with different veggies.
- Keep the spring rolls moist by covering them with a damp clean towel.
- Don’t overfill the spring rolls because they could break while frying.
- Store leftover spring rolls in an airtight container. They can be kept in the fridge for 2-3 days. They should be re-fried or put in the oven on low heat to crisp them again.
- Wait for the cooked spring rolls to completely cool down, and then wrap them with plastic wrap tightly. Place them in a plastic bag and frozen for 1-2 months.
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