Description

These crispy homemade chicken spring rolls are packed with tender shredded chicken, crunchy veggies, and savory seasonings—all rolled into golden perfection. Serve them hot with your favorite dipping sauce for an irresistible appetizer or snack!

Ingredients

1 tbsp sesame oil or vegetable oil

2 cups cooked shredded chicken (rotisserie works great!)

1 cup shredded cabbage or coleslaw mix

1/2 cup shredded carrots

2 green onions, thinly sliced

2 cloves garlic, minced

1 tbsp soy sauce

1 tsp grated ginger

Salt & pepper, to taste

12 spring roll wrappers

1 egg, beaten (for sealing)

Oil for frying

Optional Dipping Sauce:

1/4 cup soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

1/2 tsp chili flakes or chili garlic sauce

Cook Mode Prevent your screen from going dark

Instructions

1. Heat sesame oil in a skillet over medium heat. Add garlic and ginger, sauté 1 minute.

2. Add chicken, cabbage, carrots, green onions, soy sauce, salt, and pepper. Stir-fry 2–3 minutes until combined and heated through. Cool filling slightly.

3. Lay out a spring roll wrapper. Add 2–3 tbsp filling near the bottom. Fold up from the bottom, tuck in sides, and roll tightly. Seal with beaten egg.

4. Repeat with remaining wrappers.

5. Heat oil in a pan (350°F). Fry spring rolls in batches until golden and crispy, about 3–4 minutes per side. Drain on paper towels.

6. Whisk together dipping sauce ingredients and serve spring rolls hot with sauce.

Notes

• Bake at 400°F for 20 minutes if you prefer a lighter option.

• Air fryer method: 390°F for 10–12 minutes, flipping halfway.

• Great for freezing before frying—freeze flat in a single layer.