Chicken Spring Rolls Recipe

Prepare chicken

Finely dice chicken thighs into small uniform pieces (approximately 1/4-inch). Pat dry with paper towel.

Cook aromatics

Heat 2 tbs vegetable oil in a skillet over medium-high heat until shimmering. Add diced onion and cook 2–3 minutes until translucent. Add minced garlic and ginger and cook 30 seconds until fragrant.

Cook chicken

Add diced chicken to the skillet, spread into a single layer and let brown 1–2 minutes without moving. Stir and continue cooking until no pink remains, about 3–4 more minutes.

Add vegetables & season

Push chicken to one side, add carrot and shredded cabbage, cook 1–2 minutes until slightly wilted but still with some texture. Stir to combine. Add soy sauce, oyster sauce, sesame oil, salt, pepper and cornstarch. Cook 30–60 seconds until mixture thickens slightly and the cornstarch is incorporated. Stir in the white parts of scallions. Remove from heat and let cool to room temperature (15–20 minutes) — important so wrappers don't tear.

Make sealing slurry

Whisk together 2 tbs flour and 3 tbs water to form a smooth glue-like slurry. Keep covered with a damp towel while assembling to prevent drying.

Assemble spring rolls

Set a clean work surface and lay one spring roll wrapper in a diamond orientation (corner toward you). Place about 2 tbs of cooled filling across the lower third of the wrapper, leaving 1/2-inch border on sides. Fold the bottom corner up over the filling, tuck firmly under the filling, fold the left and right corners in toward the center, then roll tightly toward the top corner. Brush the top corner edge with the flour slurry to seal. Repeat with remaining wrappers and filling. Place finished rolls seam-side down on a tray and cover lightly with damp towel to keep moist. Yield: approx. 12 rolls.

Heat oil

Pour neutral oil into a deep pot to a depth of about 2–3 inches (enough to fully submerge rolls). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in about 30 seconds.

Fry spring rolls

Fry 3–4 spring rolls at a time (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon or spider to transfer to a wire rack or paper towels to drain. Repeat with remaining rolls.

Rest & serve

Let rolls rest 2–3 minutes to finish crisping. Garnish with sliced scallion greens if desired. Serve hot with optional dipping sauce.

Whisk rice vinegar, soy sauce, sugar and chili garlic sauce with 1 tbs water until sugar dissolves. Taste and adjust: add more sugar for sweetness, more vinegar for tang, or more water to dilute. Serve in a small bowl alongside hot spring rolls.