These chicken vegetable spring rolls are a tasty treat! Filled with juicy chicken and crunchy veggies, they’re all wrapped up in a crispy shell that will make your mouth water.
They’re perfect as a snack or a light meal. I love dipping them in sweet and sour sauce—it’s like a flavor party! Make some, and watch them disappear fast! 🎉
Key Ingredients & Substitutions
Cooked Chicken: You can use leftover chicken or rotisserie chicken for convenience. If you’re vegetarian, consider replacing it with tofu or tempeh for a protein boost!
Vegetables: Cabbage is great for crunch. Napa cabbage is tender, while regular green cabbage adds a firmer bite. You can swap green beans with bell peppers, or use broccoli cuts if that’s what you have.
Spring Roll Wrappers: I love traditional wheat wrappers for their texture. If you’re gluten-free, rice paper wrappers are a wonderful alternative, just remember to soak them briefly in warm water before using.
Soy Sauce: Low-sodium soy sauce is my go-to to control salt levels. For a gluten-free option, use tamari instead.
Sweet Chili Sauce: You can make your own by mixing chili flakes with honey or use sriracha for a spicy kick. It’s versatile for dipping or drizzling!
How Do You Roll Perfect Spring Rolls Without Them Breaking?
Rolling spring rolls can be tricky, but with a few simple steps, you’ll get the hang of it! The key is to work with the spring roll wrappers while they’re fresh to prevent cracking.
- Start with a clean surface, laying the wrapper down in a diamond shape.
- Use moist hands when dealing with the wrapper to prevent sticking. Fill the bottom third.
- Fold the bottom over the filling first, followed by the sides, keeping it snug but not too tight.
- Finally, roll from the bottom up to the top tip and seal with water or egg wash.
This takes a little practice, but the more you do it, the better you’ll get! Happy rolling!
How to Make Chicken Vegetable Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 1 cup cooked chicken breast, thinly sliced or shredded
- 1 cup shredded cabbage (green or Napa)
- 1/2 cup grated carrot
- 1/2 cup thinly sliced green beans or snow peas
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon grated ginger (optional)
- 12-15 spring roll wrappers
- Vegetable oil for frying
- Shredded lettuce or cabbage, for serving (optional)
- Fresh herbs like mint or cilantro (optional)
For the Sweet Chili Dipping Sauce:
- 1/2 cup sweet chili sauce (store-bought or homemade)
How Much Time Will You Need?
This Chicken Vegetable Spring Rolls recipe will take about 30 minutes in total. You’ll need about 10 minutes for preparation and another 15-20 minutes for cooking. It’s a quick and fun dish to make!
Step-by-Step Instructions:
1. Preparing the Filling:
In a large bowl, combine the cooked chicken, shredded cabbage, grated carrot, sliced green beans or snow peas, chopped green onions, minced garlic, soy sauce, sesame oil, black pepper, and grated ginger if you’re using it. Mix everything together well so that all the ingredients are nicely combined.
2. Assembling the Spring Rolls:
Lay one spring roll wrapper on a clean flat surface in a diamond shape, with one point facing you. Spoon about 2-3 tablespoons of the chicken vegetable filling near the bottom point of the wrapper. Make sure not to overfill, or it will be hard to roll!
3. Rolling the Wrapper:
Start by folding the bottom corner of the wrapper over the filling. Then, fold in both sides snugly towards the center. Finally, roll the wrapper tightly upwards towards the top corner. To seal the roll, brush a little water or beaten egg on the top corner. This helps hold everything together.
4. Heating the Oil:
In a deep frying pan or wok, pour enough vegetable oil to submerge the spring rolls halfway. Heat the oil over medium heat until it reaches about 350°F (175°C). You can test if it’s ready by dropping in a small piece of wrapper; it should sizzle immediately.
5. Frying the Spring Rolls:
Carefully place the spring rolls into the hot oil a few at a time, making sure not to overcrowd the pan. Fry them for about 3-5 minutes, turning them occasionally until they are golden brown and crispy.
6. Draining the Rolls:
Once they’re done, carefully remove the spring rolls with a slotted spoon and place them on paper towels to drain any excess oil. This keeps them crispy!
7. Serving:
Arrange the spring rolls on a serving plate, preferably over a bed of shredded lettuce or cabbage for a nice presentation. If you like, garnish with fresh herbs such as mint or cilantro. Serve them hot with sweet chili sauce on the side for dipping. Enjoy your delicious Chicken Vegetable Spring Rolls!
Can I Use Different Proteins in This Recipe?
Absolutely! While cooked chicken is used here, you can substitute it with cooked shrimp, tofu, or even ground turkey. Just ensure any meat is fully cooked before adding it to the spring rolls.
What Can I Do if I Don’t Have Spring Roll Wrappers?
If you can’t find spring roll wrappers, you can use rice paper wrappers instead. Just soak them in warm water for a few seconds until pliable before filling and rolling. They’ll have a different texture, but they’re delicious!
Can I Prepare the Filling Ahead of Time?
Yes, you can prep the filling the day before. Store it in an airtight container in the refrigerator. Just make sure to assemble the spring rolls right before frying to keep the wrappers fresh and prevent them from getting soggy.
How to Store Leftover Spring Rolls?
If you have leftover spring rolls, allow them to cool completely before storing. Place them in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain their crispiness instead of the microwave!