These chicken spring rolls are way better than takeout
Gosh, these are such a classic. They’ve been made and eaten to death, but you still find yourself going in for one more. I always used to get FOMO when we’d go out for Chinese food in Michigan, because we couldn’t order the chicken spring rolls because they weren’t halal. I think that’s why I always eat these in abundance when I make them, the kid in me still hasn’t gotten enough. But when I lived in Lahore, and whenever I visit, these spring rolls are a staple in every home. Every afternoon tea is bare without some form of fried food, and these spring rolls are almost always there. So why should you be left behind? Everyone should know how to make these, and this recipe is super easy.
These rolls freeze great
These chicken spring rolls freeze great. In fact, I always make a huge batch so I can freeze then. Then I’m just minutes away from freshly fried, crispy spring rolls. I create an assembly line and have these all rolled up in no time. I flash freeze these in one layer in the freezer for about 1-2 hours. Once the wrappers are frozen, I transfer to a freezer safe air tight container. I like placing wax paper or plastic wrap between each layer of spring rolls so they don’t get stuck together in the freezer. Then I just take them out, heat up some oil and fry them low and slow till they are golden brown and crispy. To avoid oil splatters take them out 20-230 minutes before you need to fry them. Pat them down to get rid of any condensation and fry on a medium low flame.
How to make chicken spring rolls
Start off by making the filling, with is a very easy process of sautéing the chicken and vegetables. Let the filling cool, then move onto your wrappers. I like using square spring roll wrappers, but you can use square wonton wrappers to make tiny chicken spring rolls. You can find detailed images and rolling instructions here. At this point you can freeze them. Always fry a few, even if I made them to freeze. You have to treat yourself, no? Heat the oil till you can see ripples form. Lower the flame to low and fry these low and slow. That’s the best way to get a crispy shell. If you enjoy spring rolls, you should definitely check out my Tex Mex Egg Rolls, they are so different and taste delicious!
Chicken Spring Rolls
- 1 tbsp oil
- 1 pound boneless chicken finely sliced
- 1 tsp ginger crushed
- 1 tsp garlic crushed
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp soy sauce low sodium
- 1 tbsp sriracha
- 1 tbsp vinegar
- 1/2 tsp sesame oil
- 1 bell pepper thinly sliced
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup green onions thinly sliced
- 1 tbsp sesame seeds optional
- 2 packs spring rolls wrappers
- Heat the oil in a wok and add the chicken. Stir fry for a couple minutes, then add all the seasonings and sauces. Stuir fry till the chicken is cooked through.
- Turn off the flame then add the vegetables and sesame seeds. Stir till the vegetables and chicken are mixed and let the mixture come to room temperature. The vegetables should stay crunchy, because they also cook when the spring rolls are fried.
- Separate the spring rolls wrappers, fill and roll. Secure with water or a paste made out of water and flour. For the full rolling tutorial go here. Fry on a medium low flame till crispy and golden brown.
- To freeze: Flash freeze in a single layer for 1-2 hours, then transfer to a freezer safe container. You can freeze these for up to 1 month.
Did you try this recipe?
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