Chicken Spring Roll
Crispy, golden-fried wrappers filled with a savory mix of tender chicken and crunchy vegetables. A classic Indo-Chinese appetizer that's perfect for parties or a satisfying snack, ready to be dipped in your favorite sauce.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Chicken Filling (12 minutes)
- b.Heat 2 tbsp of vegetable oil in a wok or large pan over medium-high heat.
- c.Add the sliced onions and sauté for 1-2 minutes until translucent.
- d.Add the ginger-garlic paste and cook for 30 seconds until the raw aroma disappears.
- e.Add the minced chicken. Cook for 4-5 minutes, breaking it up with a spatula, until it's cooked through and no longer pink.
- f.Increase the heat to high. Add the shredded cabbage, julienned carrots, and sliced capsicum. Stir-fry for 2-3 minutes. The vegetables should be tender yet crisp.
- g.Stir in the soy sauce, white vinegar, salt, and black pepper powder. Mix everything well and cook for another minute.
- h.Transfer the filling to a large plate or bowl and spread it out to cool completely. This is a critical step to prevent the wrappers from becoming soggy.
- 2
Step 2
- a.Assemble the Spring Rolls (15 minutes)
- b.In a small bowl, mix 2 tbsp of maida with 3 tbsp of water to form a smooth, thick paste. This will be your sealing glue.
- c.Place a spring roll wrapper on a clean, flat surface in a diamond shape (one corner pointing towards you).
- d.Spoon about 2 tablespoons of the cooled filling onto the bottom third of the wrapper, leaving about 2 inches of space from the edges.
- e.Fold the bottom corner up and over the filling, tucking it in snugly to create a tight log.
- f.Fold in the left and right corners towards the center, like an envelope.
- g.Roll it up tightly towards the top corner. Apply the maida paste on the edges of the top corner and press to seal the roll securely.
- h.Repeat with the remaining wrappers and filling, placing the finished rolls on a plate without them touching.
- 3
Step 3
- a.Deep Fry the Spring Rolls (10 minutes)
- b.Heat 2 cups of oil in a deep pan or wok over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, drop a small piece of wrapper into the oil; it should sizzle and rise to the top immediately.
- c.Carefully slide 3-4 rolls into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
- d.Fry for 4-5 minutes, turning occasionally, until they are an even golden brown and crispy on all sides.
- e.Using a slotted spoon, remove the fried rolls and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- 4
Step 4
- a.Serve Hot (1 minute)
- b.Serve the chicken spring rolls immediately while they are hot and crispy.
- c.Pair with your favorite dipping sauces like sweet chili sauce, schezwan sauce, or a simple soy-vinegar dip.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the filling is completely cool and as dry as possible before wrapping. A warm or wet filling will make the wrappers tear easily.
- 2Do not overfill the wrappers. This can cause them to burst open while frying.
- 3Roll the spring rolls as tightly as you can to prevent oil from seeping inside, which would make them greasy.
- 4Fry in batches to maintain a consistent oil temperature. This is the key to achieving perfectly crispy, non-oily rolls.
- 5You can prepare the rolls ahead of time (up to the point before frying) and store them in a single layer in an airtight container in the refrigerator for up to 24 hours.
Adapt it for your goals.
Vegetarian
Replace the chicken with crumbled paneer, tofu, or a mix of mushrooms and more vegetables. You can also add cooked noodles to the filling for a classic veg noodle spring roll.
Healthier VersionHealthier Version
For a lower-fat option, you can bake or air fry the spring rolls. Brush them lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, or air fry at 375°F (190°C) for 10-12 minutes until golden and crisp.
Different ProteinDifferent Protein
Substitute chicken with minced pork, finely chopped shrimp, or even shredded lamb for a different flavor profile.
Spicier FillingSpicier Filling
Add finely chopped green chilies or a teaspoon of schezwan sauce to the filling for an extra kick of heat.
Why this is on our healthy list.
Good Source of Protein
The chicken in the filling provides high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Vitamins and Minerals
The variety of vegetables like carrots, cabbage, and capsicum contributes essential vitamins such as Vitamin A and C, as well as dietary fiber.
Frequently asked questions
Chicken spring rolls can be a source of protein and vegetables. However, because they are deep-fried, they are high in calories and fat. For a healthier alternative, consider baking or air-frying them.