Chicken Spring Rolls

Name: Chicken Spring Rolls
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Ingredients: 1 tbsp soy sauce; 1 tbsp rice wine OR white wine; 1 pinch black pepper (– freshly ground); 1 tsp cornstarch; 500 gms – 1 lb. ground chicken; 2 tbsp vegetable oil (– divided); 2 cloves garlic – finely minced; 1 tsp fresh ginger – grated; 1 stalk green onion (– chopped); 1/2 head of small cabbage (– shredded); 2 carrots (– shredded); 2 tbsp oyster sauce; 1 tbsp cornstarch; 1/4 cup water; 50 spring roll wrappers (– defrosted); Vegetable oil for deep frying

A platter of Chicken Spring Rolls is always a crowd favourite. Crisp, savoury, and easy to dip, they make entertaining stress-free and delicious.

Close-up of chicken spring rolls with savoury vegetable filling.

The other day, I decided to make these easy Chicken Spring Rolls at home, and they turned out so good. I’ve always loved spring rolls, but too often when I order them out, they feel heavy and greasy. That usually happens when they aren’t fried properly, so instead of being crisp, they soak up too much oil.

These homemade chicken spring rolls are completely different. The wrappers come out golden and crunchy without being oily, and the filling is seasoned. I made mine with chicken and vegetables, but you could easily swap the chicken for pork, or even leave out the meat for a vegetarian option.

My kids enjoyed them too! I’m already thinking of using the filling to sneak in all the vegetables they usually push aside, and I don’t think they’ll complain one bit.

Reasons We Keep Making Spring Rolls with Chicken

It is a clever way to add more vegetables to the meal, especially for children who are usually picky.
Baking or air-frying is another option if you want them lighter without deep-frying.
This chicken spring rolls recipe is flexible, and you can change the filling with pork, prawns, or more vegetables if you prefer.

Key Ingredients for Chicken Spring Rolls

Ground Chicken

Minced chicken gives the rolls a savoury base. It is lean, cooks quickly, and blends well with the vegetables.

Soy Sauce

This adds saltiness and depth. It enhances the flavour of both the chicken and the cabbage.

Oyster Sauce

A key ingredient in spring rolls. It brings a balanced sweet-salty taste with plenty of umami.

Find the complete list with measurements in the recipe card below.

How to Make Chicken Spring Rolls

Step 1: In a large bowl, combine the soy sauce, wine, pepper, and cornstarch. Add the chicken mince and mix well. Let it marinate for 10 minutes.

Step 2: Heat a wok over high heat. When hot, add 1 tablespoon of the vegetable oil. Stir-fry the ground chicken until browned, then remove it and set it aside.

Step 3: Wipe the wok clean and turn the heat to medium. When warm, add the remaining vegetable oil. Add the green onion, garlic, and ginger, and cook for 30 seconds without burning them.

Step 4: Add the carrots and cabbage. Stir well and turn the heat to medium-high. Stir-fry the vegetables for 2 minutes, or until the carrots have softened.

Step 5: Add the cooked chicken and the oyster sauce to the wok, and mix well.

Step 6: Spread the mixture onto a baking sheet to let it cool. Prop up the baking sheet on one end so that any liquid collects on the other side. When the mixture is cool, discard the liquid.

Step 7: In a small bowl, whisk together the cornstarch and water (this will help you seal the spring rolls). Open the spring roll wrapper package and cover the wrappers with a damp towel to prevent them from drying out.

Filling the Spring Rolls

Step 1: Place the wrapper like a diamond on a clean, dry surface. Place 1 tablespoon of filling near the bottom corner.

Step 2: Fold over the corner and roll tightly, without leaving air pockets. Fold over the left side, then fold over the other side, and keep rolling tightly.

Step 3: Paint a little cornstarch slurry along the edge and seal it closed.

Step 4: Place the rolls seam side down and keep them covered with cling wrap to prevent them from drying out.

Step 5: Deep-fry them in hot vegetable oil at 175°C – 350°F, turning occasionally until evenly browned. This will take about 2 to 3 minutes. Place them on a plate lined with kitchen paper to absorb the excess oil. Serve warm.

Golden fried chicken spring rolls stacked on a black plate with dipping sauce in the background.

Frequently Asked Questions

Can I cook chicken spring rolls in an air fryer?

Yes, chicken spring rolls can be cooked in the air fryer for a lighter version. I brush them with a little oil and cook them at 190°C – 375°F for about 10 to 12 minutes, turning them over halfway through. They come out crisp and golden, though the texture is a little different from deep-frying.

How do I know when my chicken spring rolls are ready?

They are done once the wrappers turn golden brown all over. This usually takes about 2 to 3 minutes, depending on the size of the rolls and the heat of the oil.

What to serve with spring rolls?

They go well with sweet chilli sauce, soy dipping sauce, or even peanut sauce. For a meal, I like to serve them with fried rice, noodles, or a fresh Asian-style salad.

Extra Help from the Kitchen

Drain Excess Liquid – After cooling the filling on a tray, tilt it slightly so the juices collect on one side. A drier filling prevents soggy wrappers.

Use a Shallow Layer of Oil – You don’t need a deep pot of oil. Just a shallow layer is enough to make the rolls crisp and golden.

Check Oil Temperature with a Test Wrapper – Drop in a small corner of the wrapper first. If it bubbles right away, the oil is hot enough for frying.

Fry in Small Batches – Cooking a few rolls at a time keeps the oil temperature steady. Adding too many lowers the heat and makes the rolls greasy.

Variations and Twists

Add Shrimp for a Seafood Version – Finely chopped shrimp or prawns give the rolls a lighter taste. You can even make shrimp spring rolls on their own, or combine shrimp with chicken for variety.

Use Napa Cabbage Instead of Green Cabbage – Napa cabbage has a softer texture and a milder flavour. It blends smoothly into the filling and makes the rolls slightly sweeter.

Include Mushrooms for Extra Savouriness – Shiitake or button mushrooms bring an earthy flavour and a firmer texture. They make the filling more satisfying and are a great way to add variety without extra meat.

Storage and Shelf Life

Chicken Spring Rolls taste best when freshly fried, but you can keep leftovers in the fridge. Let them cool completely, then place them in an airtight container lined with kitchen paper. They will stay good for up to 2 days.

For longer storage, freeze the spring rolls before frying. Arrange them in a single layer on a tray until firm, then transfer to freezer bags or a sealed container. They will keep well for about 2 months.

If you have cooked spring rolls to reheat, use an oven or an air fryer until they are hot and crisp again. Avoid the microwave, as it makes the wrappers soft and chewy.

Serving Suggestions

I love serving Chicken Spring Rolls straight from the fryer while they’re still hot and crisp. They go perfectly with a small bowl of sweet chilli or soy sauce for dipping.

They’re great with fried rice or noodles, especially when you have friends over and want lots of small dishes to share. For more ideas, check out more Chinese recipes here.

Crispy chicken spring rolls served on a black plate with chopsticks and sweet chili sauce.

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5 from 7 votes