How to Make Crispy Chicken Spring Rolls at Home

Chicken spring rolls are one of those appetizers that everyone reaches for first. Golden, crispy wrappers give way to a savoury filling of seasoned minced chicken and fresh vegetables, all held together with a blend of soy sauce, oyster sauce and aromatic garlic. They are the kind of snack that disappears as soon as you serve it, which is exactly why they are so popular at parties, game nights and family gatherings. Once you have made them at home and tasted the difference between a freshly fried spring roll and a soggy takeaway version, there is no going back.

This recipe uses Zorabian chicken mince that is marinated briefly with soy sauce and cornstarch to keep it tender and flavourful. The filling is stir-fried quickly over high heat with shredded cabbage, carrots and garlic, then wrapped in thin spring roll wrappers and deep-fried until golden and crisp. The result is a light, crunchy appetizer with a savoury filling that tastes far better than anything you would order from a restaurant. Serve them hot with sweet chilli sauce or soy-based dipping sauce for the full experience. That is exactly what a great spring roll should be.

Crispy homemade chicken spring rolls served with sweet chilli and soy dipping sauces, made with chicken mince

Chicken Spring Rolls Recipe

Serves: 4 (makes about 12 to 14 spring rolls)
Prep time: 25 minutes    
Cook time: 25 minutes    
Total time: 45 minutes

Ingredients

For the filling

  • 300g Chicken Mince
  • 1 tbsp light soy sauce
  • 1 tbsp cornstarch
  • 1/2 tsp white pepper powder
  • 3 tbsp vegetable oil (for stir-frying)
  • 4 cloves garlic, finely minced
  • 1 cup cabbage (napa or regular), finely shredded
  • 1 medium carrot, julienned or finely shredded
  • 2 spring onions (green onions), finely chopped
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil (optional)
  • Salt to taste

For assembling

  • 12 to 14 spring roll wrappers (also called spring roll sheets)
  • 1 egg, beaten (for sealing)
  • Vegetable oil for deep frying

For serving

  • Sweet chilli sauce
  • Soy sauce or soy-vinegar dipping sauce

Steps

  1. In a large bowl, combine the chicken mince, soy sauce, cornstarch and white pepper powder. Mix well until the chicken is evenly coated. Set aside and let it marinate for 10 to 15 minutes while you prepare the vegetables. This helps the chicken stay tender and absorb the flavours.
  2. Prepare the vegetables. Finely shred the cabbage, julienne the carrot and chop the spring onions. Mince the garlic. Keep everything ready as the stir-frying happens very quickly over high heat.
  3. Heat a wok or large frying pan over high heat. Add 2 tablespoons of vegetable oil and swirl to coat the pan. Once the oil is very hot and shimmering, add the marinated chicken mince. Stir-fry for 3 to 4 minutes, breaking up any clumps with a spatula, until the chicken is cooked through and lightly browned. Remove the cooked chicken from the pan and set aside in a bowl.
  4. In the same pan, add the remaining 1 tablespoon of oil. Add the minced garlic and stir-fry for 30 seconds until fragrant. Be careful not to burn the garlic.
  5. Add the shredded cabbage, julienned carrot and chopped spring onions to the pan. Stir-fry over high heat for 2 to 3 minutes until the vegetables are just tender but still crisp. Do not overcook as the vegetables should retain some crunch.
  6. Return the cooked chicken mince to the pan. Add the oyster sauce and sesame oil (if using). Stir-fry everything together for 1 to 2 minutes until well combined and the sauce coats the filling evenly. Taste and adjust seasoning with a pinch of salt if needed. The filling should be moist but not wet or runny.
  7. Transfer the filling to a plate and spread it out to cool completely. This is very important. If you wrap the spring rolls while the filling is still warm, the steam will make the wrappers soggy and they will not crisp up properly when fried. Let the filling cool for at least 15 to 20 minutes.
  8. Once the filling has cooled completely, prepare to assemble the spring rolls. Lay a spring roll wrapper on a clean, flat surface with one corner pointing towards you so it looks like a diamond shape. Place about 2 tablespoons of the filling in a line across the lower third of the wrapper, leaving about 2 cm of space on the sides.
  9. Fold the bottom corner up and over the filling, tucking it in tightly. Fold in the left and right corners towards the centre to enclose the sides. Brush the top corner of the wrapper with beaten egg. Roll the wrapper up tightly from bottom to top to form a neat cylinder. Press the top corner to seal. The egg acts as glue to keep the wrapper sealed during frying. Repeat with the remaining wrappers and filling. Keep the assembled spring rolls covered with a damp kitchen towel to prevent them from drying out.
  10. Heat vegetable oil in a deep, heavy-bottomed pan or wok for deep frying. You will need about 5 to 6 cm of oil. Heat the oil over medium heat until it reaches 175 to 180 degrees Celsius or 350 degrees Fahrenheit. To test if the oil is ready, drop a small piece of wrapper into the oil. If it sizzles immediately and floats to the surface, the oil is hot enough.
  11. Carefully slide 3 to 4 spring rolls into the hot oil. Do not overcrowd the pan. Fry for 2 to 3 minutes, turning occasionally with a slotted spoon, until the spring rolls are golden brown and crispy all over. The wrappers should be evenly golden and make a light crackling sound when tapped gently.
  12. Remove the fried spring rolls from the oil using a slotted spoon and drain on a wire rack or a plate lined with kitchen paper. Repeat with the remaining spring rolls, making sure the oil returns to the correct temperature between batches.
  13. Serve the chicken spring rolls hot with sweet chilli sauce or a soy-vinegar dipping sauce. They are best enjoyed immediately while still crispy.

Tips for Best Results:

  • Let the filling cool completely before wrapping. Warm filling creates steam that will make the wrappers soggy and prevent them from crisping up during frying.
  • Do not overfill the spring rolls. Too much filling will make them difficult to roll and they may burst open during frying. Use about 2 tablespoons of filling per wrapper.
  • Seal the wrappers tightly with beaten egg. Any gaps or loose edges will cause the filling to leak out during frying and the oil will seep inside, making them greasy.
  • Maintain the oil temperature at 175 to 180 degrees Celsius. If the oil is too hot, the wrappers will brown too quickly before the filling is heated through. If the oil is too cool, the spring rolls will absorb too much oil and become greasy.
  • Fry in small batches. Overcrowding the pan lowers the oil temperature and results in soggy, greasy spring rolls.
  • Spring roll wrappers are available in most Asian grocery stores or in the frozen section of large supermarkets. They are usually sold in packs of 20 to 25 sheets. Thaw them completely before use.
  • You can freeze uncooked spring rolls. Arrange them in a single layer on a tray and freeze until solid, then transfer to a freezer bag. Fry them directly from frozen without thawing. They will take an extra minute or two to cook through.
  • These spring rolls are best served fresh. If you have leftovers, reheat them in a preheated oven at 180 degrees Celsius for 5 to 7 minutes to restore some crispness. Do not microwave as they will become soggy.

Chicken spring rolls are one of those recipes that proves homemade is always better. They are crispy, savoury and endlessly satisfying, and once you have made them at home with fresh ingredients and tasted the difference, you will never order greasy takeaway versions again. That is exactly what a great appetizer should be.

Visit shop.zorabian.com to order Zorabian Chicken Mince and try this recipe today.

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