I made Garlic Chicken Spring Rolls and, no joke, the shell crackles like chips while the inside stays insanely tender so you’ll definitely keep scrolling for the recipe.

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I’m obsessed with these Garlic Chicken Spring Rolls. Crispy shell, juicy inside, and every bite makes me want another.

I love how the filling hits with savory chicken and a hit of 2 cups green cabbage that actually matters. I keep thinking about this Spring Roll Chicken Recipe when I’m deciding dinner because nothing else sounds right.

But I don’t need a fancy reason. It’s the contrast, crunch then tender, that gets me.

I can’t stop picturing steam, oil popping, and the first bite that floods your face with loud flavor. Junk food joy.

I want them now, every night.

Ingredients

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Ground chicken: juicy protein, keeps rolls meaty and satisfying.
Spring roll wrappers: crisp, flaky shell that holds everything together.
Green cabbage: crunchy, fresh bite and light veggie balance.
Carrots: sweet crunch and bright color, makes it feel healthy.
Green onions: sharp, oniony lift that cuts through richness.
Garlic: warm punch, it’s what makes them smell irresistible.
Ginger: zesty kick, wakes up the filling without being loud.
Soy sauce: salty backbone that ties seasonings together.
Oyster sauce: savory depth, adds a mild umami hug.
Sesame oil: nutty aroma, a little goes a long way.
Cornstarch: thickens the mix so filling isn’t watery.
Water (for slurry): helps the cornstarch bind neatly.
Egg: basic glue that seals wrappers tight and tidy.
Sugar: slight sweetness, balances salty and savory notes.
Salt: simple seasoning, makes flavors pop when used sparingly.
Black pepper: gentle heat, adds subtle spice and complexity.
Vegetable oil: golden frying, gives that perfect crisp exterior.

Ingredient Quantities

1 lb ground chicken (or finely chopped chicken)

20 to 24 spring roll wrappers

2 cups green cabbage, shredded

1 cup carrots, shredded

3 green onions, thinly sliced

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

1 tablespoon cornstarch

2 tablespoons water (for cornstarch slurry)

1 egg, lightly beaten (for sealing)

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

Vegetable oil for frying, about 2 cups or as needed

How to Make this

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1. Mix the filling: in a large bowl combine 1 lb ground chicken, 2 cups shredded green cabbage, 1 cup shredded carrots, 3 sliced green onions, 2 minced garlic cloves, 1 tsp grated ginger, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper; stir until well blended.

2. Make cornstarch slurry: whisk 1 tbsp cornstarch with 2 tbsp water until smooth and add to the meat mix to help bind everything, mix again so it’s evenly distributed.

3. Cook a small test patty: heat a nonstick skillet over medium heat, cook a teaspoon of the mixture to taste and adjust seasoning if needed; let the filling cool a bit so it wont steam the wrappers.

4. Prepare wrappers and egg wash: lay out 20 to 24 spring roll wrappers on a clean surface, keep them covered with a damp towel so they dont dry out; beat 1 egg in a small bowl for sealing the edges.

5. Roll the spring rolls: place about 2 tablespoons of filling near one corner of a wrapper, fold corner over filling, fold the two sides in, then roll up tightly and seal the edge with a little beaten egg; dont overstuff or wrappers will tear. Repeat until filling is used.

6. Heat oil for frying: pour vegetable oil into a deep pan about 1 to
1.5 inches deep (roughly 2 cups), heat to 350°F or medium-high until a small piece of wrapper bubbles and rises quickly; keep a thermometer handy if you can.

7. Fry in batches: carefully add rolls seam-side down in batches, dont overcrowd, fry about 3 to 4 minutes turning occasionally until evenly golden and crispy; cooking time varies slightly so watch them.

8. Drain and rest: remove with a slotted spoon to a paper towel lined tray to drain excess oil; let them rest 2 minutes so filling firms up and wont burst when you bite.

9. Serve and tip: serve hot with your favorite dipping sauce; for extra crispness reheat briefly in a 375°F oven for 3 to 4 minutes if they go soggy. If you want less oil, spray lightly with oil and bake at 400°F for 12 to 15 minutes flipping once.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Chef knife and cutting board
4. Box grater or food processor shredder disk
5. Small bowl and whisk or fork (for cornstarch slurry and egg wash)
6. Nonstick skillet (for test patty)
7. Deep frying pan or Dutch oven and a thermometer
8. Slotted spoon or tongs
9. Paper towels and a rimmed tray for draining/resting

FAQ

Q: Can I make these ahead of time and freeze them?

A: Yes, you can. Arrange unbaked rolls on a tray in a single layer, freeze until firm, then transfer to a freezer bag. Fry from frozen, just add a couple extra minutes to the cooking time so the filling heats through. Don’t thaw first or the wrappers get soggy.

Q: What if I don’t have ground chicken, can I use something else?

A: Sure, ground pork, turkey, or a mix works great. For a vegetarian version use finely chopped mushrooms with tofu or cooked lentils. Keep the seasoning the same, but watch moisture so filling isn’t too wet.

Q: How do I stop the spring rolls from getting greasy?

A: Make sure oil is hot enough before frying, about 350 to 375 F. Fry in small batches so oil temp doesn’t drop, and drain on paper towels. Also squeeze excess moisture from shredded cabbage and carrots with a towel so filling don’t release water in the oil.

Q: Can I bake these instead of frying?

A: Yes, brush or spray lightly with oil and bake at 400 F for 15 to 20 minutes, turning once, until golden. They wont be quite as crisp as fried ones but still tasty and lighter.

Q: My wrappers keep splitting when I roll them, what am I doing wrong?

A: Wrappers split if filling is too wet or you overfill. Don’t put too much filling, and press out extra moisture from veggies. Also brush edges with the egg wash to seal well, and roll snug but not painfully tight.

Q: How can I tell the chicken is fully cooked inside?

A: Cut open a roll after frying and check that the chicken is opaque and no pink remains, juices should run clear. If you want exactness, the internal temp of the filling should reach 165 F.

Best Chicken Spring Rolls Recipe Substitutions and Variations

Ground chicken: swap with ground turkey, finely chopped tofu (pressed and crumbled) or shredded rotisserie chicken for quicker prep — each keeps the texture similar and soaks up the sauce well.
Spring roll wrappers: use rice paper wrappers for a lighter, chewier roll, or egg roll wrappers if you want extra crunch when fried.
Soy sauce: use tamari for gluten free, or coconut aminos if you want a milder, slightly sweeter taste that’s lower in sodium.
Cornstarch: substitute arrowroot or potato starch in a 1:1 ratio to thicken the filling slurry and help the rolls hold together when frying.

Pro Tips

1) Don’t overfill the wrappers. Use about 1.5 to 2 tablespoons of filling so they roll tight but won’t tear. If you stuff them too full they pop in the oil and make a mess.

2) Chill the filling for 10 to 15 minutes before rolling. Cold filling handles way better, is less likely to steam the wrapper, and you’ll get neater rolls. If you’re short on time at least let it cool to room temp.

3) Fry in small batches and keep the oil temperature steady around medium-high. If the oil is too hot they brown outside and stay raw inside, too cool and they soak up oil and get greasy. Use a candy thermometer or test with a scrap of wrapper.

4) For extra crispness and less oil absorbtion, drain on a rack over paper towels, not directly on towels. Let them rest 1 to 2 minutes before serving, and if they lose crispness, pop them in a 375 F oven for 3 to 4 minutes to revive them.

Best Chicken Spring Rolls Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made Garlic Chicken Spring Rolls and, no joke, the shell crackles like chips while the inside stays insanely tender so you’ll definitely keep scrolling for the recipe.

Servings

servings

Calories

137

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Chef knife and cutting board
4. Box grater or food processor shredder disk
5. Small bowl and whisk or fork (for cornstarch slurry and egg wash)
6. Nonstick skillet (for test patty)
7. Deep frying pan or Dutch oven and a thermometer
8. Slotted spoon or tongs
9. Paper towels and a rimmed tray for draining/resting

Ingredients

1 lb ground chicken (or finely chopped chicken)
20 to 24 spring roll wrappers
2 cups green cabbage, shredded
1 cup carrots, shredded
3 green onions, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water (for cornstarch slurry)
1 egg, lightly beaten (for sealing)
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil for frying, about 2 cups or as needed

Directions

Mix the filling: in a large bowl combine 1 lb ground chicken, 2 cups shredded green cabbage, 1 cup shredded carrots, 3 sliced green onions, 2 minced garlic cloves, 1 tsp grated ginger, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper; stir until well blended.
Make cornstarch slurry: whisk 1 tbsp cornstarch with 2 tbsp water until smooth and add to the meat mix to help bind everything, mix again so it's evenly distributed.
Cook a small test patty: heat a nonstick skillet over medium heat, cook a teaspoon of the mixture to taste and adjust seasoning if needed; let the filling cool a bit so it wont steam the wrappers.
Prepare wrappers and egg wash: lay out 20 to 24 spring roll wrappers on a clean surface, keep them covered with a damp towel so they dont dry out; beat 1 egg in a small bowl for sealing the edges.
Roll the spring rolls: place about 2 tablespoons of filling near one corner of a wrapper, fold corner over filling, fold the two sides in, then roll up tightly and seal the edge with a little beaten egg; dont overstuff or wrappers will tear. Repeat until filling is used.
Heat oil for frying: pour vegetable oil into a deep pan about 1 to
5 inches deep (roughly 2 cups), heat to 350°F or medium-high until a small piece of wrapper bubbles and rises quickly; keep a thermometer handy if you can.
Fry in batches: carefully add rolls seam-side down in batches, dont overcrowd, fry about 3 to 4 minutes turning occasionally until evenly golden and crispy; cooking time varies slightly so watch them.
Drain and rest: remove with a slotted spoon to a paper towel lined tray to drain excess oil; let them rest 2 minutes so filling firms up and wont burst when you bite.
Serve and tip: serve hot with your favorite dipping sauce; for extra crispness reheat briefly in a 375°F oven for 3 to 4 minutes if they go soggy. If you want less oil, spray lightly with oil and bake at 400°F for 12 to 15 minutes flipping once.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.