Crispy Chicken Spring Rolls

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. They remind me of the ones I ate in Singapore a few years ago! 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

• A clever way to add more vegetables to the meal, especially for children who are usually picky.
• Crispy on the outside, savoury on the inside, and honestly hard to stop at just one.
• 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

Making the Spring Roll Filling

Step 1: In a large bowl, combine the soy sauce, wine, pepper, and cornstarch. Add the chicken mince, mix well, and 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 chicken until browned, then remove it. Set aside.

Step 3: Wipe the wok clean and reduce the heat to medium. When warm, add the remaining vegetable oil, then add the spring onion, garlic, and ginger. Cook for 30 seconds, stirring, without letting them burn.

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

Step 5: Return the cooked chicken to the wok, add the oyster sauce, and mix well until evenly combined.

Step 6: Spread the mixture onto a baking sheet and let it cool. Tilt the tray slightly to allow any liquid to collect on one side. Once cooled, remove and discard the liquid.

Filling and Cooking the Spring Rolls

Step 1: In a small bowl, whisk together the cornstarch and water to make a slurry. Open the spring roll wrapper package and cover the wrappers with a damp towel to prevent them from drying out.

Step 2: Place a wrapper in a diamond position on a clean, dry surface. Add 1 tablespoon of filling near the bottom corner.

Step 3: Fold the bottom corner over the filling and roll tightly without trapping air. Fold in the sides of the wrapper, then continue rolling tightly.

Step 4: Brush a little cornstarch slurry along the edge and sides of the wrapper, then seal it closed.

Step 5: Place the rolls seam side down and keep them covered with plastic wrap to prevent them from drying out.

Step 6: Heat vegetable oil to 175°C – 350°F and deep-fry the spring rolls, turning occasionally, for 2 to 3 minutes until evenly browned.

Step 7: Transfer to a plate lined with kitchen paper to absorb excess oil and serve warm.

Frequently Asked Questions

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 Extra Vegetables for a Heartier Filling – Add up to 1 cup of additional vegetables such as finely shredded bell peppers, bean sprouts, zucchini, or finely chopped mushrooms. Cook until the excess moisture has evaporated so the filling stays firm and easy to wrap.

Use Sesame Oil – Replace 1 teaspoon of the vegetable oil with sesame oil when cooking the garlic, ginger, and green onion. It adds a deeper, nuttier flavour that works naturally with the soy sauce and oyster sauce.

Mix in Vermicelli Noodles for a More Traditional Texture – Stir in ½ cup cooked and finely cut rice vermicelli once the filling has cooled. This gives the rolls a more classic texture and makes the filling go a little further.

Stir in Extra Oyster Sauce for a Richer Filling – Add 1 extra teaspoon of oyster sauce when the chicken goes back into the wok. It deepens the savoury flavour without making the mixture too wet.

Incorporate Fresh Herbs – Mix in 1 to 2 tablespoons finely chopped herbs such as coriander, fresh mint, or spring onion greens once the filling has cooled. The herbs add a light, fresh contrast that balances the rich, savoury mixture.

Chicken Spring Roll Filling Ideas

Chicken and Shrimp Spring Rolls – Combine finely chopped shrimp with the chicken before cooking. This adds a lighter bite and a slightly springy texture to the filling.

Vegetarian Spring Rolls – Cabbage, carrots, mushrooms, bean sprouts, and tofu come together for a filling that’s hearty without any meat.

Spicy Chicken Spring Rolls – Stir in chopped chilli or chilli paste while cooking the filling to add a gentle heat.

Chicken and Mushroom Spring Rolls – Mushrooms bring a deeper, more savoury taste and add a bit more texture to the filling.

Chicken Spring Rolls with Glass Noodles – Soak the glass noodles first, then chop and mix them into the filling so they absorb the seasoning and blend evenly.

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. If you’d like more inspiration, you can browse more Chinese recipes on the blog.

Better-than-Take-Out Chinese Recipes to Try

Sweet and Sour Pork Fritters

Crispy and tangy, Sweet and Sour Pork Fritters bring that classic Chinese takeaway flavour to your table.

Fortune Cookies

Light and crisp, Fortune Cookies are a fun treat to serve after dinner.

Pineapple Tarts

Buttery pastry paired with sweet pineapple filling makes the Pineapple Tarts hard to resist.

Wonton Soup

Comforting and savoury, Wonton Soup makes a warm and satisfying starter.

Chicken Spring Rolls

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

5 from 10 votes

Print  Pin  Rate

Course: Appetiser

Cuisine: Chinese

Prep Time: 1hour hour

Cook Time: 20minutes minutes

Total Time: 1hour hour 20minutes minutes

Servings: 

Author: Recipe adapted from Steamy Kitchen

Equipment

• Wok
• Air Fryer

Ingredients

• • 1 tbsp soy sauce
  • 1 tbsp rice wine OR white wine
  • 1 pinch freshly ground black pepper
  • 1 tsp cornstarch
  • 500 g ground chicken
  • 2 tbsp vegetable oil – divided
  • 2 cloves garlic – finely minced
  • 1 tsp fresh ginger – grated
  • 1 stalk green onion – chopped
  • ½ small cabbage – shredded
  • 2 carrots – shredded
  • 2 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 60 ml water
  • 50 spring roll wrappers – defrosted
  • vegetable oil – for deep frying

Instructions

Making the Spring Roll Filling

• In a large bowl, combine the soy sauce, wine, pepper, and cornstarch. Add the chicken mince, mix well, and let it marinate for 10 minutes.
• Heat a wok over high heat. When hot, add 1 tablespoon of the vegetable oil. Stir-fry the chicken until browned, then remove it. Set aside.
• Wipe the wok clean and reduce the heat to medium. When warm, add the remaining vegetable oil, then add the spring onion, garlic, and ginger. Cook for 30 seconds, stirring, without letting them burn.
• Add the carrots and cabbage. Stir well, increase the heat to medium-high, and stir-fry for 2 minutes, or until the carrots have softened.
• Return the cooked chicken to the wok, add the oyster sauce, and mix well until evenly combined.
• Spread the mixture onto a baking sheet and let it cool. Tilt the tray slightly to allow any liquid to collect on one side. Once cooled, remove and discard the liquid.

Filling and Cooking the Spring Rolls

• • In a small bowl, whisk together the cornstarch and water to make a slurry. Open the spring roll wrapper package and cover the wrappers with a damp towel to prevent them from drying out.
  • Place a wrapper in a diamond position on a clean, dry surface. Add 1 tablespoon of filling near the bottom corner.

• Fold the bottom corner over the filling and roll tightly without trapping air. Fold in the sides of the wrapper, then continue rolling tightly.
• Brush a little cornstarch slurry along the edge and sides of the wrapper, then seal it closed.
• Place the rolls seam side down and keep them covered with cling wrap to prevent them from drying out.
• Heat vegetable oil to 175°C – 350°F and deep-fry the spring rolls, turning occasionally, for 2 to 3 minutes until evenly browned.
• Transfer to a plate lined with kitchen paper to absorb excess oil and serve warm.

Notes

These freeze well when uncooked. Just spread them on a tray and freeze. When firm, put them in a Ziploc bag. To cook, fry from frozen.