{"id":8947,"date":"2026-06-12T05:25:08","date_gmt":"2026-06-12T05:25:08","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=8947"},"modified":"2026-06-12T05:25:08","modified_gmt":"2026-06-12T05:25:08","slug":"crispy-chicken-spring-rolls","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/crispy-chicken-spring-rolls\/","title":{"rendered":"Crispy Chicken Spring Rolls"},"content":{"rendered":"

I\u2019ve always loved spring rolls, but too often when I order them out, they feel heavy and greasy. That usually happens when they aren\u2019t fried properly, so instead of being crisp, they soak up too much oil.<\/p>\n

<\/div>\n

These homemade chicken spring rolls are completely different. They remind me of the ones I ate in\u00a0Si<\/a>ngapore\u00a0a 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.<\/p>\n

My kids enjoyed them too! I\u2019m already thinking of using the filling to sneak in all the vegetables they usually push aside, and I don\u2019t think they\u2019ll complain one bit.<\/p>\n

Reasons We Keep Making Spring Rolls with Chicken<\/strong><\/h2>\n
    \n
  • A clever way to add more vegetables to the meal, especially for children who are usually picky.<\/li>\n
  • Crispy on the outside, savoury on the inside, and honestly hard to stop at just one.<\/li>\n
  • This chicken spring rolls recipe is flexible, and you can change the filling with pork, prawns, or more vegetables if you prefer.<\/li>\n<\/ul>\n

    Key Ingredients for Chicken Spring Rolls<\/h2>\n

    Ground Chicken<\/h3>\n

    Minced chicken gives the rolls a savoury base. It is lean, cooks quickly, and blends well with the vegetables.<\/p>\n

    <\/div>\n

    Soy Sauce<\/h3>\n

    This adds saltiness and depth. It enhances the flavour of both the chicken and the cabbage.<\/p>\n

    Oyster Sauce<\/h3>\n

    A key ingredient in spring rolls. It brings a balanced sweet-salty taste with plenty of umami.<\/p>\n

    Find the complete list with measurements in the recipe card below.<\/em><\/p>\n

    How to Make Chicken Spring Rolls<\/strong><\/h2>\n

    Making the Spring Roll Filling<\/h3>\n
    \n
    \n

    Step 1:<\/strong>\u00a0In a large bowl, combine the soy sauce, wine, pepper, and cornstarch. Add the chicken mince, mix well, and let it marinate for 10 minutes.<\/p>\n

    \"Ground<\/figure>\n<\/div>\n<\/div>\n
    <\/div>\n
    \n
    \n

    Step 2:<\/strong>\u00a0Heat a\u00a0wok\u00a0over high heat. When hot, add 1 tablespoon of the vegetable oil. Stir-fry the chicken until browned, then remove it. Set aside.<\/p>\n

    \"Ground<\/figure>\n<\/div>\n<\/div>\n

    Step 3:<\/strong>\u00a0Wipe 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.<\/p>\n

    \n
    \n

    Step 4:<\/strong>\u00a0Add the carrots and cabbage. Stir well, increase the heat to medium-high, and stir-fry for 2 minutes, or until the carrots have softened.<\/p>\n

    \"Cabbage,<\/figure>\n<\/div>\n<\/div>\n
    <\/div>\n

    Step 5:\u00a0<\/strong>Return the cooked chicken to the wok, add the oyster sauce, and mix well until evenly combined.<\/p>\n

    \n
    \n

    Step 6:\u00a0<\/strong>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.<\/p>\n

    \"Cooked<\/figure>\n<\/div>\n<\/div>\n

    Filling and Cooking the Spring Rolls<\/h3>\n

    Step 1:\u00a0<\/strong>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.<\/p>\n

    \n
    \n

    Step 2:\u00a0<\/strong>Place a wrapper in a diamond position on a clean, dry surface. Add 1 tablespoon of filling near the bottom corner.<\/p>\n

    \"Spoonful<\/figure>\n<\/div>\n<\/div>\n
    <\/div>\n
    \n
    \n

    Step 3:\u00a0<\/strong>Fold the bottom corner over the filling and roll tightly without trapping air. Fold in the sides of the wrapper, then continue rolling tightly.<\/p>\n

    \"Spring<\/figure>\n<\/div>\n<\/div>\n

    Step 4:\u00a0<\/strong>Brush a little cornstarch slurry along the edge and sides of the wrapper, then seal it closed.<\/p>\n

    Step 5:\u00a0<\/strong>Place the rolls seam side down and keep them covered with plastic wrap to prevent them from drying out.<\/p>\n

    <\/div>\n

    Step 6:\u00a0<\/strong>Heat vegetable oil to 175\u00b0C \u2013 350\u00b0F and deep-fry the spring rolls, turning occasionally, for 2 to 3 minutes until evenly browned.<\/p>\n

    \n
    \n

    Step 7:\u00a0<\/strong>Transfer to a plate lined with kitchen paper to absorb excess oil and serve warm.<\/p>\n

    \"Close-up<\/figure>\n<\/div>\n<\/div>\n
    <\/div>\n

    Frequently Asked Questions<\/strong><\/h2>\n
    \n
    Can I cook chicken spring rolls in an air fryer?<\/strong><\/p>\n

    Yes, you can make Air Fryer Chicken Spring Rolls in an\u00a0air fryer\u00a0for a lighter option. Lightly brush or spray them with oil, then cook at 190\u00b0C \u2013 375\u00b0F for 10 to 12 minutes, turning halfway through so they brown evenly. They come out crisp and golden, though the texture is slightly different from deep-fried spring rolls.<\/p>\n<\/div>\n

    What to serve with spring rolls?<\/strong><\/p>\n

    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.<\/p>\n<\/div>\n

    How do I know when my chicken spring rolls are ready?<\/strong><\/p>\n

    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.<\/p>\n<\/div>\n

    What\u2019s the best way to roll chicken spring rolls neatly?<\/strong><\/p>\n

    Start with a small amount of filling and roll it firmly toward the centre. Fold in the sides and continue rolling tightly without forcing it. Finish by sealing the edge so the wrapper stays secure.<\/p>\n<\/div>\n

    Can I use a different type of wrapper for these Spring Rolls?<\/strong><\/p>\n

    Yes, but the texture will change depending on what you use. Spring roll wrappers give the crispiest result, while egg roll wrappers are thicker and turn out crunchier. Rice paper is better suited for fresh rolls and doesn\u2019t crisp properly when fried.<\/p>\n<\/div>\n<\/div>\n

    <\/div>\n

    Extra Help from the Kitchen<\/strong><\/h2>\n

    Drain Excess Liquid<\/strong>\u00a0\u2013 After cooling the filling on a tray, tilt it slightly so the juices collect on one side. A drier filling prevents soggy wrappers.<\/p>\n

    Use a Shallow Layer of Oil\u00a0<\/strong>\u2013 You don\u2019t need a deep pot of oil. Just a shallow layer is enough to make the rolls crisp and golden.<\/p>\n

    Check Oil Temperature with a Test Wrapper\u00a0<\/strong>\u2013 Drop in a small corner of the wrapper first. If it bubbles right away, the oil is hot enough for frying.<\/p>\n

    Fry in Small Batches\u00a0<\/strong>\u2013 Cooking a few rolls at a time keeps the oil temperature steady. Adding too many lowers the heat and makes the rolls greasy.<\/p>\n

    Variations and Twists<\/h2>\n

    Add Extra Vegetables for a Heartier Filling<\/strong>\u00a0\u2013 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.<\/p>\n

    Use Sesame Oil\u00a0<\/strong>\u2013 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.<\/p>\n

    Mix in Vermicelli Noodles for a More Traditional Texture<\/strong>\u00a0\u2013 Stir in \u00bd 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.<\/p>\n

    Stir in Extra Oyster Sauce for a Richer Filling<\/strong>\u00a0\u2013 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.<\/p>\n

    Incorporate Fresh Herbs<\/strong>\u00a0\u2013 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.<\/p>\n

    Chicken Spring Roll Filling Ideas<\/h2>\n

    Chicken and Shrimp Spring Rolls<\/strong>\u00a0\u2013 Combine finely chopped shrimp with the chicken before cooking. This adds a lighter bite and a slightly springy texture to the filling.<\/p>\n

    <\/div>\n

    Vegetarian Spring Rolls\u00a0<\/strong>\u2013 Cabbage, carrots, mushrooms, bean sprouts, and tofu come together for a filling that\u2019s hearty without any meat.<\/p>\n

    Spicy Chicken Spring Rolls\u00a0<\/strong>\u2013 Stir in chopped chilli or chilli paste while cooking the filling to add a gentle heat.<\/p>\n

    Chicken and Mushroom Spring Rolls<\/strong>\u00a0\u2013 Mushrooms bring a deeper, more savoury taste and add a bit more texture to the filling.<\/p>\n

    Chicken Spring Rolls with Glass Noodles<\/strong>\u00a0\u2013 Soak the glass noodles first, then chop and mix them into the filling so they absorb the seasoning and blend evenly.<\/p>\n

    \n
    \n

    Storage and Shelf Life<\/h2>\n

    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.<\/p>\n

    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.<\/p>\n

    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.<\/p>\n<\/div>\n<\/div>\n

    <\/div>\n

    Serving Suggestions<\/h2>\n

    I love serving Chicken Spring Rolls straight from the fryer while they\u2019re still hot and crisp. They go perfectly with a small bowl of sweet chilli or soy sauce for dipping.<\/p>\n

    They\u2019re great with fried rice or noodles, especially when you have friends over and want lots of small dishes to share. If you\u2019d like more inspiration, you can browse more\u00a0Chinese recipes\u00a0on the blog.<\/p>\n

    \"Golden<\/figure>\n
    \n
    <\/div>\n
    <\/div>\n<\/div>\n

    Better-than-Take-Out Chinese Recipes to Try<\/h2>\n

    Sweet and Sour Pork Fritters<\/h3>\n

    Crispy and tangy,\u00a0Sweet and Sour Pork Fritters\u00a0bring that classic Chinese takeaway flavour to your table.<\/em><\/p>\n

    \"Sweet<\/figure>\n

    Fortune Cookies<\/h3>\n

    Light and crisp,\u00a0Fortune Cookies\u00a0are a fun treat to serve after dinner.<\/em><\/p>\n

    \n
    <\/div>\n
    <\/div>\n<\/div>\n
    \"Plate<\/figure>\n
    \n
    <\/div>\n
    <\/div>\n<\/div>\n

    Pineapple Tarts<\/h3>\n

    Buttery pastry paired with sweet pineapple filling makes the\u00a0Pineapple Tarts\u00a0hard to resist.<\/em><\/p>\n

    \"Bowl<\/figure>\n

    Wonton Soup<\/h3>\n

    Comforting and savoury,\u00a0Wonton Soup\u00a0makes a warm and satisfying starter.<\/em><\/p>\n

    \n
    <\/div>\n
    <\/div>\n<\/div>\n
    \"Spoon<\/figure>\n
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    <\/div>\n
    <\/div>\n<\/div>\n
    <\/div>\n
    <\/div>\n
    \n
    \n
    \"Close-up<\/div>\n
    \n
    \n

    Chicken Spring Rolls<\/h2>\n
    <\/div>\n
    A platter of Chicken Spring Rolls is always a crowd favourite. Crisp, savoury, and easy to dip, they make entertaining stress-free and delicious.<\/div>\n
    <\/div>\n
    \n
    5<\/span>\u00a0from\u00a010<\/span>\u00a0votes<\/div>\n<\/div>\n
    <\/div>\n

    Print\u00a0\u00a0Pin\u00a0\u00a0Rate<\/p>\n

    <\/div>\n
    \n
    Course:\u00a0<\/span>Appetiser<\/span><\/div>\n
    Cuisine:\u00a0<\/span>Chinese<\/span><\/div>\n<\/div>\n
    \n
    Prep Time:\u00a0<\/span>1hour<\/span><\/span>\u00a0hour<\/span><\/span><\/div>\n
    Cook Time:\u00a0<\/span>20minutes<\/span><\/span>\u00a0minutes<\/span><\/span><\/div>\n
    Total Time:\u00a0<\/span>1hour<\/span><\/span>\u00a0hour<\/span>\u00a020minutes<\/span><\/span>\u00a0minutes<\/span><\/span><\/div>\n<\/div>\n
    Servings:\u00a0<\/span><\/div>\n
    Author:\u00a0<\/span>Recipe adapted from Steamy Kitchen<\/span><\/div>\n<\/div>\n
    \n
    \n
    <\/div>\n
    <\/div>\n<\/div>\n

    Equipment<\/h3>\n
      \n
    • \n
      Wok<\/div>\n<\/li>\n
    • \n
      Air Fryer<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
      \n

      Ingredients<\/h3>\n
      \n
        \n
      • \n
          \n
        • 1<\/span>\u00a0tbsp<\/span>\u00a0soy sauce<\/span><\/li>\n
        • 1<\/span>\u00a0tbsp<\/span>\u00a0rice wine\u00a0<\/span>OR white wine<\/span><\/li>\n
        • 1<\/span>\u00a0pinch<\/span>\u00a0freshly ground black pepper<\/span><\/li>\n
        • 1<\/span>\u00a0tsp<\/span>\u00a0cornstarch<\/span><\/li>\n
        • 500<\/span>\u00a0g<\/span>\u00a0ground chicken<\/span><\/li>\n
        • 2<\/span>\u00a0tbsp<\/span>\u00a0vegetable oil<\/span>\u00a0\u2013 divided<\/span><\/li>\n
        • 2<\/span>\u00a0cloves<\/span>\u00a0garlic<\/span>\u00a0\u2013 finely minced<\/span><\/li>\n
        • 1<\/span>\u00a0tsp<\/span>\u00a0fresh ginger<\/span>\u00a0\u2013 grated<\/span><\/li>\n
        • 1<\/span>\u00a0stalk green onion<\/span>\u00a0\u2013 chopped<\/span><\/li>\n
        • \u00bd<\/span>\u00a0small cabbage<\/span>\u00a0\u2013 shredded<\/span><\/li>\n
        • 2<\/span>\u00a0carrots<\/span>\u00a0\u2013 shredded<\/span><\/li>\n
        • 2<\/span>\u00a0tbsp<\/span>\u00a0oyster sauce<\/span><\/li>\n
        • 1<\/span>\u00a0tbsp<\/span>\u00a0cornstarch<\/span><\/li>\n
        • 60<\/span>\u00a0ml<\/span>\u00a0water<\/span><\/li>\n
        • 50<\/span>\u00a0spring roll wrappers<\/span>\u00a0\u2013 defrosted<\/span><\/li>\n
        • vegetable oil<\/span>\u00a0\u2013 for deep frying<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
          <\/div>\n<\/div>\n<\/div>\n
          \n

          Instructions<\/h3>\n
          \n

          Making the Spring Roll Filling<\/h4>\n
          \n
          <\/div>\n
          <\/div>\n<\/div>\n
            \n
          • \n
            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.<\/div>\n<\/li>\n
          • \n
            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.<\/div>\n<\/li>\n
          • \n
            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.<\/div>\n<\/li>\n
          • \n
            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.<\/div>\n<\/li>\n
          • \n
            Return the cooked chicken to the wok, add the oyster sauce, and mix well until evenly combined.<\/div>\n<\/li>\n
          • \n
            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.<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
            \n

            Filling and Cooking the Spring Rolls<\/h4>\n
              \n
            • \n
                \n
              • \n
                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.<\/div>\n<\/li>\n
              • \n
                Place a wrapper in a diamond position on a clean, dry surface. Add 1 tablespoon of filling near the bottom corner.<\/div>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
                \n
                <\/div>\n
                <\/div>\n<\/div>\n
                  \n
                • \n
                  Fold the bottom corner over the filling and roll tightly without trapping air. Fold in the sides of the wrapper, then continue rolling tightly.<\/div>\n<\/li>\n
                • \n
                  Brush a little cornstarch slurry along the edge and sides of the wrapper, then seal it closed.<\/div>\n<\/li>\n
                • \n
                  Place the rolls seam side down and keep them covered with cling wrap to prevent them from drying out.<\/div>\n<\/li>\n
                • \n
                  Heat vegetable oil to 175\u00b0C \u2013 350\u00b0F and deep-fry the spring rolls, turning occasionally, for 2 to 3 minutes until evenly browned.<\/div>\n<\/li>\n
                • \n
                  Transfer to a plate lined with kitchen paper to absorb excess oil and serve warm.<\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
                  <\/div>\n
                  \n

                  Notes<\/h3>\n
                  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.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

                  I\u2019ve always loved spring rolls, but too often when I order them out, they feel heavy and greasy. That usually happens when they aren\u2019t fried properly, so instead of being … <\/p>\n","protected":false},"author":1,"featured_media":8948,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8947","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8947","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=8947"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8947\/revisions"}],"predecessor-version":[{"id":8949,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8947\/revisions\/8949"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/8948"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=8947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=8947"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=8947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}