Crispy Chicken Spring Rolls
This recipe makes about 20 crispy chicken spring rolls, stuffed with a savory mix of chicken and veggies. Perfect for snacking, sharing, or sneaking straight from the plate.
Ingredients
For the filling:
- 250 g ground chicken
- 1 cup cabbage finely shredded
- 1 medium carrot grated or julienned
- ½ cup corn kernels
- 1 egg optional, for binding if filling is dry
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tsp sesame oil
- ½ tsp ground black pepper
- ¼ tsp MSG optional, but recommended for flavor boost
For assembling & frying:
- 20 spring roll wrappers
- 2 tbsp flour mixed with 2 tbsp water for sealing
- Oil for deep frying
Instructions
- Prepare the filling – Heat a small amount of oil in a pan. Cook the garlic and ginger until fragrant. Add ground chicken and stir-fry until no longer pink.
- Add the vegetables – Mix in cabbage, carrots, and corn. Stir-fry for 3–4 minutes until just tender.
- Season – Stir in soy sauce, oyster sauce, sesame oil, MSG, and black pepper. If the filling looks too dry, stir in a lightly beaten egg and cook until set. Let mixture cool completely.
- Assemble rolls – Place a wrapper on a flat surface with one corner pointing toward you. Add 2 tbsp of filling near the bottom corner. Fold the bottom up, fold in the sides, and roll tightly. Seal the edge with the flour paste. Repeat for all wrappers.
- Fry – Heat oil to 175 °C (350 °F). Fry spring rolls in batches until golden and crispy, about 3–4 minutes per side. Drain on paper towels.
- Serve – Enjoy hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.