These Chicken Vegetable Spring Rolls are fresh and crispy, filled with tender chicken and vibrant veggies. They’re perfect for a quick snack or a fun appetizer!
Wrap them up and get ready to crunch away! I love serving these with a sweet dipping sauce for an extra tasty treat. Yum! 🥢
Key Ingredients & Substitutions
Chicken: Cooked chicken breast gives the spring rolls flavor and protein. You can use rotisserie chicken for a quicker option. If you want a vegetarian version, try mushrooms or tofu instead!
Cabbage: Shredded cabbage adds crunch and bulk. Both green and purple cabbage work well. If you’re looking for alternatives, you could use lettuce or even spinach, though they may wilt more easily.
Carrots: Grated carrots not only add sweetness but also a lovely color. For a change, you can use zucchini or bell pepper, just be sure to chop them finely so they roll up nicely!
Bean Sprouts: These are optional but add a delightful crunch. If you skip them, consider adding chopped peanuts or sunflower seeds for a similar texture.
Spring Roll Wrappers: These are key for the structure. If you can’t find them, rice paper wrappers could be an excellent substitute, giving a different but tasty texture.
How Do You Get the Perfect Roll?
Rolling your spring rolls can be tricky, but with a few tips, you’ll master it in no time! Start with a clean, dry surface for wrapping.
- Lay the wrapper in a diamond shape with one corner facing you. This makes it easier to wrap.
- Don’t overfill! About 2-3 tablespoons of filling is just right—too much can lead to breaks.
- After folding over the filling, tuck in the sides snugly. This helps keep everything closed during frying.
- Use water to seal the roll tightly. Dampen your finger and run it along the edge of the wrapper before sealing to help it stick.
Practice makes perfect, and soon you’ll be rolling like a pro! Enjoy your crispy spring rolls with that delicious dipping sauce!
How to Make Delicious Chicken Vegetable Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 1 cup cooked chicken breast, shredded
- 1 cup shredded cabbage (green or purple)
- 1/2 cup grated carrots
- 1/2 cup thinly sliced green onions
- 1/2 cup bean sprouts (optional)
- 1/4 cup chopped cilantro leaves
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
- Spring roll wrappers (about 10-12 sheets)
- Vegetable oil (for frying)
For the Dipping Sauce:
- 3 tbsp sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp chili flakes (optional)
- 1 tsp chopped garlic
- 1 tsp chopped cilantro
How Much Time Will You Need?
This recipe will take about 20 minutes of preparation time and about 10 minutes for frying. So, in total, you’re looking at around 30 minutes to have these tasty spring rolls ready on your table!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, combine the shredded chicken, shredded cabbage, grated carrots, green onions, bean sprouts (if you’re using them), minced garlic, and chopped cilantro. Mix them all together well, so every bite will be flavorful!
2. Season the Filling:
Add soy sauce, sesame oil, and ground black pepper to the bowl. Toss everything together again until the ingredients are evenly coated. This will add lots of yummy flavor to your filling.
3. Wrap the Spring Rolls:
Place a spring roll wrapper on a clean flat surface with one corner facing you, making a diamond shape. Spoon about 2-3 tablespoons of the chicken and vegetable filling near the corner closest to you.
Now, fold the corner over the filling, then fold in the two side corners toward the center. Continue rolling tightly until the wrapper is sealed. Use a bit of water on your fingers to help seal the edge, making sure it stays closed as you fry it.
4. Fry the Spring Rolls:
Repeat the wrapping process with the remaining wrappers and filling. Next, heat vegetable oil in a deep frying pan or wok over medium-high heat. Carefully add the spring rolls in batches and fry them until they’re golden brown and crispy. This should take about 3-5 minutes. Remember to turn them occasionally for an even cook!
5. Drain and Serve:
Once fried, remove the rolls using a slotted spoon and place them on paper towels to drain any excess oil. In the meantime, whip up the dipping sauce by mixing sweet chili sauce, soy sauce, rice vinegar, chili flakes, garlic, and cilantro in a small bowl—mix well to combine.
6. Presentation:
Your hot spring rolls are ready to be served! Arrange them on a plate with the tasty dipping sauce on the side. For a beautiful touch, you can garnish the plate with some fresh cilantro leaves and a sprinkle of shredded cabbage.
Enjoy your delicious chicken vegetable spring rolls with that lovely dipping sauce!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover cooked chicken works wonderfully in this recipe. Just make sure to shred it into small pieces for easy mixing and wrapping.
What If I Don’t Have Spring Roll Wrappers?
No problem! You can substitute with rice paper wrappers, which provide a different texture but still work great. Just be gentle when handling them, as they can be fragile when wet.
Can I Make These Spring Rolls Ahead of Time?
Yes, you can prep the filled spring rolls and store them in the refrigerator for up to a few hours before frying. Just cover them with a damp cloth to prevent them from drying out.
How to Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat them in a skillet for a few minutes to crisp them up again!
