Spring Rolls Recipe

Prepare and Cook Chicken

Finely dice or mince chicken so it measures about 1 cup. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the minced garlic and ginger and cook 20–30 seconds until fragrant. Add the diced chicken and cook, stirring, until no longer pink, about 4–6 minutes.

Add Vegetables and Seasoning

Add the julienned carrot, shredded cabbage, and sliced scallions to the skillet. Stir-fry 2–3 minutes until vegetables are slightly softened but still have some texture. Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook another 1 minute to combine flavors. If using, sprinkle 1 teaspoon toasted sesame seeds and stir.

Cool Filling

Remove the filling from heat and spread onto a plate or shallow pan to cool for 10–15 minutes. Cooling prevents wrappers from becoming soggy during assembly.

Prepare Slurry

Mix 1 teaspoon cornstarch with 2 tablespoons water to make a thin slurry — this will act as glue for the wrappers.

Assemble Spring Rolls

Lay one spring roll wrapper on a clean, dry surface with one corner pointing toward you (diamond orientation). Spoon about 2 tablespoons of cooled filling slightly below center. Fold the bottom corner up over the filling, then fold both side corners in snugly. Roll tightly toward the top corner. Brush a small amount of cornstarch slurry along the top corner and press to seal. Repeat until all wrappers are filled — you should make approximately 8 rolls.

Heat Oil for Frying

Pour 2 cups vegetable oil into a deep skillet or pot to a depth of about 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or small bubbles form when a wooden chopstick is inserted.

Fry Spring Rolls

Working in batches (do not overcrowd), carefully add spring rolls seam-side down into hot oil. Fry 2–3 minutes per side, turning occasionally, until evenly golden brown and crispy. Use a slotted spoon to transfer finished rolls to a paper towel-lined plate to drain excess oil.

Alternative: Bake or Air-Fry

For a lighter option, preheat oven to 425°F (220°C). Lightly brush assembled rolls with oil and bake on a parchment-lined sheet 12–15 minutes, turning halfway, until golden. In an air fryer at 400°F (200°C), spray rolls lightly with oil and air-fry 8–10 minutes, turning once.

Whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon honey (or sugar), 1/2 teaspoon chili garlic sauce (if using), 1 teaspoon lime juice and 1 teaspoon water. Taste and adjust sweet/sour/spice to preference. Serve in a small bowl alongside hot spring rolls.