Ingredients
🟡 For the Filling:
1 tbsp oil (sesame or vegetable)
2 cups shredded cooked chicken
1 cup shredded cabbage
1/2 cup shredded carrots
2 green onions, thinly sliced
1 tbsp soy sauce
1 tsp garlic powder
1/2 tsp ground ginger
🟡 For the Spring Rolls:
12 spring roll wrappers (thawed if frozen)
1 egg, beaten (for sealing)
Vegetable oil, for frying
🟡 Optional:
Sweet chili sauce or soy sauce for dipping
Instructions
1. In a skillet over medium heat, heat 1 tbsp oil.
2. Add chicken, cabbage, carrots, green onions, soy sauce, garlic powder, and ginger. Cook for 3–4 minutes until veggies soften slightly. Let cool.
3. Lay out a spring roll wrapper with a corner facing you. Add 2 tablespoons of filling near the bottom.
4. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Brush the top corner with beaten egg to seal.
5. Repeat with remaining wrappers and filling.
6. Heat 1–2 inches of oil in a deep skillet to 350°F (175°C).
7. Fry spring rolls in batches for 2–3 minutes per side or until golden and crispy.
8. Drain on paper towels. Serve hot with your favorite dipping sauce.
Notes
Make ahead tip: freeze uncooked spring rolls and fry from frozen when needed.
Try air frying at 375°F for 8–10 minutes, flipping halfway.
Add glass noodles or mushrooms to customize the filling.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 spring roll
- Calories: 150
- Sugar: 1g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg
Keywords: chicken spring rolls, crispy appetizer recipe, homemade spring rolls