Golden and crispy, Chicken Spring Rolls are a delicious appetizer or snack that your family and friends will love. These rolls are filled with tender minced chicken, fresh vegetables, and tasty spices, all wrapped in a thin, crunchy spring roll wrapper. They are easy to make and perfect for any occasion. With this simple step-by-step guide, you can prepare these delicious rolls at home without any hassle. It’s a fun and easy way to create a dish that everyone will enjoy!
Homemade Chicken Spring Rolls: A Family Favorite
This chicken spring roll recipe is a big hit in my family, especially with my daughter—she’s obsessed! No matter how tempting snacks from restaurants or stores might look, she won’t go near them. But when these homemade spring rolls are on the table, she’s all in! She always says the homemade version is way better, and honestly, I couldn’t agree more. The magic is in the flavorful, lightly spiced chicken filling—something you just don’t get with restaurant or frozen options. The best part? You can tweak the recipe to make it just the way you like, which is what makes these spring rolls so special.
Watch on how to make Chicken Spring Rolls
If you love chicken, potatoes, carrots, and peas, you’re going to adore this version! Not a fan of one of the ingredients? No worries—just leave it out and swap it for something you like better, like mutton, turkey, eggs, cabbage, turnips, or even mushrooms. You can even make it completely vegetarian if you prefer!
A Fun Family Activity: Making Spring Rolls Together
This Chicken Spring Rolls recipe are one of our go-to recipes for parties or special occasions, but sometimes we make it just because we’re in the mood for it and have the time. It’s a fun family activity! I usually handle the filling, the kids help peel off the spring roll sheets one by one, and my husband helps roll them up. As they roll, I take care of the frying—it’s teamwork at its best! So, next time you’ve got a free weekend with no plans, why not give it a try?
When I make spring rolls, I usually make them in batches so I can stash some in the freezer for another day. Just making enough for one day is never enough for the kids—or for me! The great thing is, these spring rolls can be frozen for up to two weeks, so making extra is always a smart idea. That way, whenever we’re craving them, we can just take them out of the freezer about an hour before frying, and they’re ready to go. Super easy and so worth it!
How to Cook Chicken and Veggies Perfectly
Here’s a handy tip, especially for those who dislike soggy fillings! When making the filling for the Chicken Spring Rolls, start by patting the chicken breast dry with a paper towel. Give the chicken about 3–4 pulses in your chopper for the perfect texture. Make sure your peas are completely dry before cooking them too. After adding the chicken and spices, splash in just a little hot water—be careful not to overdo it. Once you add the carrots and potatoes, cover the pan with the lid. Don’t worry if the pan looks dry; the chicken will release enough natural moisture to cook the vegetables. Just keep the heat low, stir occasionally, and rest assured it won’t burn unless the flame is too high. Let everything simmer under the lid until the veggies are perfectly tender. The result? A simple, flavorful, and perfectly textured filling!
Serving Suggestions:
Serve the spring rolls while they are hot and crispy to enjoy them at their best. For extra flavor, pair them with a dipping sauce like spicy chili sauce or tomato ketchup. I personally like to serve them with sweet chili sauce. To make it even tastier, I mix in a little fresh lime juice for a sweet and tangy twist. The combination of the sauce and the crispy spring rolls is absolutely delicious!
For a fresh touch, you can garnish the plate with some chopped cilantro or shredded lettuce on the side. This makes the dish look even more inviting. Spring rolls are perfect as a snack or appetizer, and they are sure to be a hit whenever you serve them. Whether it’s a small get-together or a party, these rolls will definitely impress everyone!
Step-by-Step Instructions on how to make Chicken Spring Rolls
- Heat 1 tablespoon of oil in a pan on medium heat. Once the oil is warm, add the coarsely ground fennel seeds and let them sizzle for a few seconds. Then, add the chopped onions to the pan.
- Add chopped green chili and salt to the pan as well. Keep stirring and cook the onions until they turn light pink and look translucent. This should take a few minutes.
- Once done, remove the onion mixture from the pan and set it aside for later.
- Heat up the same pan and add 1 tablespoon of oil. Let the oil get hot.
- Add ginger garlic paste to the pan and stir it for a few seconds. Then, add the minced chicken and cook it for about 1 minute. You will notice the chicken turning white as it cooks.
- Sprinkle in the spices: chili powder, garam masala, cumin powder, fennel powder, white pepper powder, and turmeric powder. Mix everything well so the chicken is evenly coated with the spices.
- Add a small splash of water to the pan—just enough to bring everything together. Stir it all again.
- Add the chopped carrots and potatoes to the pan. Cover it with a lid and let it cook on low heat for about 6-7 minutes. Stir every now and then to make sure nothing sticks to the pan or burns.
- Check if the carrots and potatoes are soft and fully cooked by poking them with a fork. If they are soft, it’s time to move to the next step. Add the green peas and the onion mixture that you prepared earlier.
- Gently mix everything together to combine all the flavors. Sprinkle some chopped coriander leaves on top to add a fresh and tasty flavor.
- Let the filling cool down completely before you start making the spring rolls. This helps to make sure the rolls don’t get soggy while assembling.
- Take 1 teaspoon of corn flour and mix it with 2 teaspoons of water in a small bowl. Stir the mixture well until it becomes smooth and there are no lumps. This mixture will work like glue to help seal your spring rolls and keep them from opening while cooking.
- Start by placing a spring roll sheet on a clean, flat surface, like a countertop or cutting board. Make sure the sheet is smooth and ready to use.
- Take 1 tablespoon of the cooled filling and place it near one edge of the sheet. Be careful not to overfill it, as this can make rolling harder.
- Gently roll the sheet over the filling, keeping it tight so the filling stays inside. Keep rolling until the filling is completely covered.
- Next, fold in both sides of the sheet firmly. This step helps secure the filling and prevents it from spilling out later.
- Continue rolling the sheet toward the opposite edge. When you reach the corner, leave a small space. Dab the corner lightly with slurry (a mixture of water and flour) to make it sticky, then press to seal it tightly. Set the finished spring roll aside.
- Repeat these steps until you’ve used all the filling. This recipe makes about 30 spring rolls, so keep going until they’re all done.
- Pour enough oil into a deep pan so the spring rolls can be fully covered. Heat the oil until it’s hot, but be careful not to let it get too smoky. Add a few spring rolls at a time so the pan isn’t too crowded.
- Let the spring rolls fry until they turn a crispy, golden brown. Once done, gently take them out and place them on a paper towel to soak up any extra oil. This helps them stay crunchy and not too greasy.
Pro Tip:
For a lighter way to cook spring rolls, try baking them! First, brush each roll with a little oil. Then, place them on a baking sheet and bake in the oven at 375°F (190°C) for 20-25 minutes. Be sure to flip them over halfway through so they cook evenly.
For a healthier alternative, try using an air fryer. Start by preheating it to 375°F (190°C). Lightly coat a baking tray with oil and arrange the spring rolls in a single layer. Give the rolls a light spray of oil on top as well, then cook them for approximately 15 minutes. Be sure to flip them halfway through to ensure both sides turn perfectly crisp and golden.
When they’re golden brown and crunchy, your chicken spring rolls are ready! These simple methods give you a tasty, guilt-free snack to enjoy.
And there you have it – an easy and delicious recipe for Chicken Spring Rolls that you can make at home. Whether you’re a beginner cook or an experienced chef, this dish is sure to impress with its flavor and presentation. So why not give it a try and add some variety to your meal rotation? Your taste buds will thank you! Happy cooking! 🍴🌶️🥢 So go ahead, grab your ingredients and let’s get rolling…
Enjoy your homemade Chicken Spring Rolls and the smiles they’ll bring to the table!
For more snack recipe inspiration, be sure to explore the following options as well.
Chicken Spring Rolls Recipe
Description
Spring rolls are a tasty and crunchy snack that everyone can enjoy! They are crispy and golden-brown on the outside, making them extra delicious. Inside, they are filled with a mix of ingredients you choose, like veggies and meat. The rolls are tightly wrapped and fried until they are perfectly crunchy. You can dip them in your favorite sauce to add even more flavor. They make a great appetizer for parties or an easy snack at home. Whether you're sharing with family, friends, or enjoying them on your own, spring rolls are a simple treat that brings happiness with every bite!
Ingredients for Chicken Spring Rolls
For the Filling:
For the Onion Mixture:
For the Slurry:
Instructions on how to make the Chicken Spring Rolls
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Making the Onion Mixture:
- 1 tablespoon of oil in a pan on medium heat. Add coarsely ground fennel seeds and let them sizzle for a few seconds.
- Add chopped onions and stir. Sprinkle 1/4 teaspoon of salt and add chopped green chili. Cook until the onions turn light pink and translucent. Set aside.
-
Preparing the Chicken Filling:
- In the same pan, heat 1 tablespoon of oil. Add ginger garlic paste and stir for a few seconds.
- Add minced chicken and cook for 1 minute until it turns white.
- Mix in chili powder, garam masala, cumin powder, fennel powder, white pepper, and turmeric. Stir to coat the chicken.
- Add a small splash of water and mix. Then add chopped carrots and potatoes. Cover the pan and cook on low heat for 6-7 minutes, stirring occasionally.
- Once the carrots and potatoes are soft, add green peas and the onion mixture. Mix well and sprinkle chopped coriander leaves. Let the filling cool completely.
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Making the Slurry:
- Mix 1 teaspoon of corn flour with 2 teaspoons of water in a small bowl until smooth. This will be used to seal the spring rolls.
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Rolling the Spring Rolls:
- Place a spring roll sheet on a flat surface. Add 1 tablespoon of the cooled filling near one edge.
- Roll the sheet tightly over the filling. Fold in both sides to secure the filling and keep rolling.
- Dab a little slurry on the corner to seal it. Repeat until all the filling is used (makes about 30 rolls).
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Cooking the Spring Rolls:
- Heat enough oil in a deep pan for frying.
- Fry the rolls in small batches until golden brown and crispy. Remove and place on paper towels to drain excess oil.
