Homemade chicken spring rolls are filled with chicken breast, rice noodles, and shredded vegetables. They are then fried to a crispy golden brown. We love our homemade version because you know exactly what ingredients are in it and are way better than takeout!
Our crispy chicken spring rolls recipe
Our crispy chicken spring rolls are so good! Need something to do with chicken breast sitting in your fridge or freezer? Use it for this delicious spring roll recipe. We use thinly sliced chicken breast that is marinated in a blend of savory and umami flavors. Allowing the chicken to marinate prior to cooking really allows the depth of flavor to permeate into the chicken breast and tenderize it.
We use a blend of fresh vegetables to create the filling that is salted and drained prior to using it as filling in the spring rolls. The salt helps to draw out the vegetables’ moisture while also adding the necessary flavor to the vegetables. We don’t stir-fry these vegetables at all for this recipe. This creates a spring roll that isn’t overly greasy and has a really fresh and crisp vegetable filling!
Ingredients needed for these fried spring rolls
- Maifun rice sticks noodles
- Spring roll wrappers
- Egg yolk
- Avocado oil, for pan-frying the chicken
- Oil for frying
For the chicken:
- Chicken breast
- Ground ginger powder
- Soy sauce
- White cooking wine
- White vinegar (or apple cider vinegar)
- Ground black pepper
For the cabbage and carrot mixture:
- Green cabbage
Best wrapper for spring rolls
We typically use Spring Home Tyj Spring Roll Pastry (pictured below). The spring roll wrappers typically come frozen and you will have to thaw these wrappers prior to using them. The best place to find spring roll wrappers are in your local Asian markets. Don’t purchase the egg roll wrapper sheets in big box conventional supermarkets near the tofu. These are great for egg rolls but not for the flaky, thin spring rolls we are making in this recipe. If you want to use egg roll wrappers as a personal preference, then by all means go for it. However, for this recipe, we wanted to use extra smooth, thin, and flaky wrappers.
Spring rolls versus egg rolls
This comes down to the wrapper in our opinion. Egg roll wrappers tend to be crispy but also have a slight chewiness to them. Spring roll wrappers are smooth, flaky, and crispy. You’ll usually notice that egg rolls have small bubbles on the outside shell after they are fried. When you bite into an egg roll you have the initial crunch with that slight chewiness afterward. Biting into a spring roll is crunchy and flaky.
It is also typical for most spring rolls to be vegetable-based only. While egg rolls are typically a combination of meat and vegetables. However, this can be changed based on preference and is why we love cooking. You can add or take away ingredients to your liking and preference. Hence, the reason we decided to add chicken breast to this spring roll recipe.
What oil is best for deep frying spring rolls?
You want a neutral-tasting oil. The temperature of this frying oil will only need to get to about 350°F. You can use canola, vegetable, peanut, or even avocado oil.
How to freeze these chicken spring rolls
Yes, you can freeze these chicken spring rolls! Only a single layer of spring rolls can be frozen unless you use plastic wrap between them. Another layer of spring rolls can be placed on top of each layer as long as there is plastic wrap between the layers. You just have to make sure that none of the spring rolls are touching each other until they are completely frozen.
You could also place a single layer (not touching) on a tray and freeze them. Once they are completely frozen, then you could add them to a freezer-safe ziplock bag and they won’t stick together. Repeat the freezing in a single layer on a tray until all leftover spring rolls are frozen. Once the spring rolls are completely frozen, then you can store them in any way you prefer.
More chicken recipes to try
- Asian Chicken Stir-fry
- Chinese Herbal Chicken Soup
- Kimchi Sauce Chicken Stir-Fry
- Gochujang Stir-fried Chicken
- Spicy Korean-style Chicken Thigh Stew
- Instant Pot Korean Ginseng Chicken Soup (Samgyetang)
- Kimchi Fried Rice Chicken Quesadilla
- ⅓ package (2.25 oz) Maifun rice sticks noodles
- 1 package of spring roll wrappers
- 1 egg yolk
- 2 Tablespoons avocado oil, for pan-frying the chicken
- Oil for frying
For the chicken:
- 1 lb chicken breast, thinly sliced
- 1 teaspoon garlic, minced
- ¼ teaspoon ground ginger powder
- 1 Tablespoon soy sauce
- 1 Tablespoon sugar
- 1 Tablespoon white cooking wine
- 1 teaspoon white vinegar (or apple cider vinegar)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
For the cabbage and carrot mixture:
- 4 cups green cabbage, shredded
- 1 cup carrots, julienned
- 1 Tablespoon salt
- Mix the chicken slices and all of the ingredients under “For the chicken'' in the ingredients listed together well in a large bowl. Cover and marinate the chicken overnight in the fridge.
- Sprinkle the salt over the shredded cabbage and julienned carrots. Let it sit in the salt for about 40 minutes. Halfway through the 40 minutes, mix it well and turn it over (and soak the noodles, see below step).
- Soak the noodles in cold water. Let it soak for about 20 minutes.
- While waiting for the shredded cabbage and noodles, place a pan on medium-high heat and add in the avocado oil. Add the marinated chicken and stir-fry until well done and no longer pink. Set aside and let it cool.
- After the 40 minutes is up for the cabbage/carrots then squeeze the liquid from the cabbage and carrots. Do not rinse. Set aside.
- Drain the noodles after 20 minutes.
- Chop the cooled and cooked chicken into small diced pieces.
- Now it’s time to wrap the spring rolls. Take one spring roll wrapper, add a thin layer of cooked chicken, a layer of the salted cabbage/carrots, and a thin layer of noodles. Dip your finger in the whisked egg yolk and brush the sides of the wrapper and roll it up like a smaller egg roll and seal it.
- Continue making all spring rolls in step 8. Cover the spring rolls with plastic wrap so the spring rolls don’t dry out and crack.
- In a deep frying pan or a deep fryer, add enough oil to the bottom. Once the oil is hot (or 350°F), add in the spring rolls and fry for about 2-3 minutes or until golden brown on one side. Flip to the other side and continue frying for about 2-3 minutes on the other side or until golden brown. Remove from the oil and place it on a plate with paper towels to let the oil drain, or on a cooling rack.
- Continue frying all of the spring rolls. Enjoy!
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