Chicken and Veg Spring Roll Recipe Easy and Delicious Ideas

Spring rolls are a delightful and versatile appetizer that bring a burst of fresh flavors wrapped in a crispy shell. Our Chicken and Veg Spring Roll Recipe combines tender, seasoned chicken with a colorful medley of vegetables, all rolled in delicate spring roll wrappers.

Perfect for a light lunch, snack, or party appetizer, these rolls bring together a wonderful balance of textures and tastes. The satisfying crunch on the outside pairs beautifully with the savory and slightly sweet filling inside.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward, fun, and rewarding to make.

These spring rolls are not only delicious but also customizable. You can easily swap vegetables or add your favorite herbs to suit your palate.

Plus, making them at home means you can control the ingredients, ensuring a healthier, fresher alternative to takeout. Ready to roll?

Let’s dive into why you’ll love this recipe and how to make it.

Why You’ll Love This Recipe

There are plenty of reasons to fall in love with this chicken and vegetable spring roll recipe. First, it’s incredibly versatile—perfect for anyone looking to enjoy a flavorful meal that’s both light and filling.

The combination of tender chicken, crunchy vegetables, and crispy wrappers offers a delightful contrast that keeps every bite exciting.

The recipe is also adaptable to your preferences. Want it vegetarian?

Simply omit the chicken and add tofu or mushrooms. Looking for gluten-free?

Use rice paper wrappers instead of traditional spring roll skins. Plus, these spring rolls are freezer-friendly, making them a convenient option for meal prepping or entertaining guests.

Lastly, making spring rolls at home allows you to experiment with dipping sauces. From classic sweet chili to tangy peanut sauce, the options are endless and elevate your spring roll experience.

Ingredients

• 250g boneless, skinless chicken breast, finely chopped or shredded
• 1 cup shredded carrots
• 1 cup shredded cabbage (green or purple)
• 1/2 cup finely chopped bell peppers (mix of red and yellow preferred)
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce (optional for extra umami)
• 1 teaspoon sesame oil
• 1 teaspoon freshly grated ginger
• Spring roll wrappers (about 12 sheets)
• Vegetable oil for frying
• Salt and pepper, to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing wrappers)

Equipment

• Large non-stick skillet or wok
• Mixing bowls
• Sharp knife and chopping board
• Small bowl for cornstarch slurry
• Paper towels for draining fried spring rolls
• Deep frying pan or deep fryer
• Tongs or slotted spoon
• Plate lined with paper towels for resting fried spring rolls

Instructions

1. Prepare the filling: Heat a tablespoon of vegetable oil in a skillet or wok over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Cook the chicken: Add the finely chopped chicken breast to the skillet. Cook, stirring frequently, until the chicken is no longer pink and cooked through, about 5-7 minutes.
3. Add vegetables and sauces: Stir in the shredded carrots, cabbage, bell peppers, and green onions. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Mix well and cook for another 3-4 minutes until the vegetables soften slightly but still retain their crunch.
4. Season and cool: Taste the filling and add salt and pepper as needed. Remove the skillet from heat and let the filling cool to room temperature before rolling.
5. Prepare the wrappers: Lay one spring roll wrapper on a clean, flat surface with one corner pointing towards you (diamond shape). Keep the remaining wrappers covered with a damp towel to prevent drying.
6. Fill and roll: Place about 2 tablespoons of the filling near the corner closest to you. Fold the corner over the filling, then fold in the left and right corners snugly. Roll tightly towards the opposite corner, sealing the edge with the cornstarch slurry.
7. Heat the oil: In a deep frying pan or deep fryer, heat vegetable oil to 350°F (175°C). Use enough oil to submerge the spring rolls.
8. Fry the spring rolls: Carefully place the rolls in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per batch, turning occasionally for even cooking.
9. Drain and serve: Remove the spring rolls with tongs or a slotted spoon and drain on paper towels to remove excess oil. Serve warm with your favorite dipping sauce.

Tips & Variations

“For extra crispiness, double-fry your spring rolls: fry them once until light golden, let them rest for a minute, then fry again until deep golden brown.”

Feel free to experiment with the filling! You can add mushrooms, bean sprouts, or even glass noodles for different textures.

If you prefer baking over frying, brush the spring rolls lightly with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway through.

To keep your spring rolls from drying out while rolling, cover the wrappers with a damp cloth. Also, when folding, don’t overfill to prevent tearing.

Lastly, prepare dipping sauces like sweet chili, hoisin, or a peanut sauce to complement the flavors.

Nutrition Facts

Serving Suggestions

These chicken and veg spring rolls are fantastic served with a variety of dipping sauces. A classic sweet chili sauce or tangy soy-ginger dip brings out their best flavors.

You might also enjoy them alongside a fresh cucumber salad or a bowl of hot and sour soup.

For a heartier meal, pair your spring rolls with steamed jasmine rice or a light noodle salad. If you love exploring new recipes, you might also enjoy our Pcos Chicken Recipes or try a comforting dish like the Bariatric Meatloaf Recipe.

Conclusion

Making chicken and vegetable spring rolls at home is a rewarding culinary adventure, perfect for impressing friends or enjoying a tasty snack anytime. The crispy exterior combined with the flavorful filling creates a perfect bite that’s both satisfying and healthy.

By controlling the ingredients, you can tailor this dish to your dietary needs and preferences.

Whether you’re a fan of traditional Asian cuisine or simply love trying new recipes, this spring roll recipe is a must-try. It’s quick enough for a weeknight dinner yet elegant enough for entertaining.

Don’t forget to explore our other delicious recipes, like the refreshing Pickled Cherry Pepper Recipe, to expand your cooking repertoire. Happy rolling and bon appétit!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chicken and Veg Spring Roll”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Crispy spring rolls filled with savory chicken and fresh vegetables. Perfect as a snack or appetizer.”, “prepTime”: “PT20M”, “cookTime”: “PT15M”, “totalTime”: “PT35M”, “recipeYield”: “12 spring rolls”, “recipeIngredient”: [“1 cup cooked shredded chicken”, “1 cup shredded cabbage”, “1/2 cup grated carrot”, “1/4 cup finely chopped green onions”, “2 cloves garlic, minced”, “1 tablespoon soy sauce”, “1 teaspoon sesame oil”, “12 spring roll wrappers”, “1 tablespoon vegetable oil (for frying)”, “1 teaspoon grated ginger”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a bowl, combine chicken, cabbage, carrot, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Place a spring roll wrapper on a flat surface and add 2 tablespoons of filling near one corner.”}, {“@type”: “HowToStep”, “text”: “Roll the wrapper tightly, folding in the sides to seal the filling.”}, {“@type”: “HowToStep”, “text”: “Repeat with the remaining wrappers and filling.”}, {“@type”: “HowToStep”, “text”: “Heat vegetable oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Fry spring rolls until golden brown and crispy, about 3-4 minutes per side.”}, {“@type”: “HowToStep”, “text”: “Drain on paper towels and serve hot.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “10 g”, “fatContent”: “7 g”, “carbohydrateContent”: “12 g”}}