Save it
These DIY chicken spring rolls boast a super crunchy exterior wrapped around soft, pulled chicken and crisp veggies. Every bite gives you that perfect mix of crunch and flavor that beats anything you'd get at a local eatery.
When we hosted friends last week, these rolls were gone in minutes. Everyone followed their noses to the kitchen, hanging around hoping to snag the next batch right from the fryer.
Essential Ingredient Breakdown
- Chicken: Pick newly prepared or day-old chicken breast, pulled into tiny strips. If cooking fresh, don't overdo it since it'll cook more during frying.
- Cabbage: Go for tight white cabbage with snappy leaves and bright, unblemished centers.
- Wrappers: Stick with classic wheat egg roll sheets - not rice paper. They should bend easily without breaking.
- Vegetables: Pick firm, brightly colored carrots and other veggies. Cut them all the same size for even cooking.
- Oil: Go with bland cooking oils that can handle heat like veggie or canola oil.
Wrapping Directions
- Mix Your Stuffing:
- Pull chicken into tiny, even bits. Blend thoroughly with sliced cabbage and carrot sticks, making sure everything's mixed well.
- Working With Wrappers:
- Set wrapper like a diamond. Cover the rest with a wet towel so they stay soft. Wrappers need to be bendy but not soaked.
- Wrapping Steps:
- Put two spoonfuls of mix just below middle. Pull bottom corner up over filling, tugging softly to make it snug. Fold side corners in to make a pocket.
- Closing It Up:
- Keep rolling upward with steady pressure. Wet the final edge to glue it shut so nothing leaks out.
Save it
My grandma always taught me that getting the tightness just right matters most - too loose and they get soggy, too tight and they burst when frying.
Cooking Know-How
Keep oil at exactly 350°F. Cook in small groups of 3-4 rolls for about 3-4 minutes each side until they turn golden.
Serving Suggestions
Put them out steaming hot on a nice plate with different dips. Cut them at an angle if you're serving them as starters.
Mix-It-Up Ideas
Play around with different veggie mixes or spice blends. Throw in some water chestnuts for extra crunch.
Keeping Them Fresh
Keep uncooked rolls between baking paper in your fridge. Make soggy cooked rolls crispy again in your oven or air fryer.
Save it
After trying these rolls countless times, I've found that taking your time and getting the technique down makes all the difference. Once you nail these basics, you'll whip up restaurant-worthy spring rolls right in your kitchen.
Common Questions
- → Can I make these before my guests arrive?
- Sure thing, you can fix the filling earlier in the day, but wait to wrap and fry them until just before serving to keep them nice and crispy.
- → Can I cook these in the oven instead?
- You can definitely do that. Just give them a light coat of oil and cook at 400°F for around 15-20 minutes. Don't forget to turn them halfway through so they get crispy all over.
- → What's the best way to freeze them?
- Put the uncooked rolls on a baking sheet and pop them in the freezer. Once they're hard, move them to a freezer bag. You can fry them frozen—they'll just need a bit more cooking time.
- → What can I use instead of chicken?
- Go for shrimp, pork, or tofu! Each one works great depending on what you like best.
- → Why do my rolls split open when I fry them?
- Make sure you seal the edges well, don't stuff them too full, and roll them gently so steam can escape while they cook.