Crispy Thai Shrimp & Chicken Spring Rolls Recipe

Cook chicken and shrimp

Pat chicken breast dry and cut into small 1/4-inch pieces. Chop shrimp into 1/4-inch pieces as well. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add minced garlic and grated ginger and sauté 20–30 seconds until fragrant. Add chicken pieces and cook 3–4 minutes, stirring, until mostly cooked through. Add chopped shrimp and cook another 2–3 minutes until shrimp turn pink and chicken is fully cooked. Season with 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1 teaspoon sesame oil, and 1/4 teaspoon white pepper. Taste and adjust seasoning. Remove skillet from heat and let filling cool for 8–10 minutes.

While warm but not hot, transfer the cooked protein mixture to a large bowl. Add thinly sliced cabbage, julienned carrot, sliced green onions, chopped cilantro, and basil (if using). Toss thoroughly so vegetables and herbs are evenly distributed. The mixture should be fairly dry — if excess moisture is present, drain briefly in a fine-mesh sieve or press with a spoon into a colander to remove liquid. Allow filling to cool to room temperature before wrapping (to prevent soggy wrappers).

Set up an assembly station: a clean work surface, a small bowl with the beaten egg mixed with 1 tablespoon water (egg wash), and a small bowl with 2 teaspoons cornstarch stirred into 1 tablespoon water (optional slurry to dust/strengthen edges). Lay out one spring roll wrapper at a time with one corner pointing toward you (diamond orientation) if using square wrappers, or as directed by package for round wrappers.

Place about 2 tablespoons of the filling near the corner closest to you, leaving about 1–1.5 inches margin on each side. Do not overfill. Fold the bottom corner up over the filling, tuck firmly, then fold both side corners toward the center. Brush the top corner edge with egg wash and finish rolling to seal, pressing gently. If needed, dust the final seam with a light smear of cornstarch slurry to help adhere and crisp. Repeat to make 12 rolls. Place finished rolls seam-side down on a baking sheet lined with parchment.

Pour oil into a deep heavy skillet or Dutch oven to a depth of about 1–1.5 inches (or heat a deep-fryer to 350°F / 175°C). Warm oil over medium-high heat until it reaches 350°F or a bread cube sizzles and browns in ~40–50 seconds. Fry spring rolls in batches (do not overcrowd) seam-side down first for best seal. Fry each batch 3–4 minutes, turning occasionally with tongs, until golden brown and crisp. If using shallow frying, turn frequently and reduce heat slightly to avoid burning. Transfer cooked rolls to a wire rack set over a baking sheet or to paper towels to drain briefly.

If you prefer oven-baked: preheat oven to 425°F (220°C). Brush rolls lightly with oil, place seam-side down on a parchment-lined sheet, and bake 12–16 minutes, turning once until golden and crisp.

If using store-bought sweet chili sauce, pour into a small serving bowl and stir in 1 teaspoon lime juice and optional red chili flakes to brighten and adjust heat. Taste and adjust seasoning.

Serve spring rolls hot with Thai sweet-hot chili sauce on the side. Garnish with cilantro and lime wedges. For plating, place 3 rolls per person with a small bowl of sauce.