Chicken Spring Roll Recipe

Prepare noodles

Place dried bean thread noodles in a large bowl and cover with hot water. Soak 8–10 minutes until soft. Drain, rinse with cold water, and roughly chop into 1–2 inch pieces. Measure out 0.75 cup once drained.

Shred vegetables

Peel and julienne or grate carrot to yield about 1.5 cups. Thinly slice cabbage to yield 2 cups. Trim mung bean sprouts and pat dry. Set vegetables aside.

Cook chicken

Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger; sauté 30 seconds until fragrant. Add ground chicken and break up with a spatula. Cook 4–5 minutes until the meat is no longer pink.

Combine filling

Add carrots, cabbage, mung bean sprouts, and chopped bean thread noodles to the skillet. Stir-fry 3–4 minutes until vegetables begin to soften but retain some bite. Stir in soy sauce, oyster sauce, sesame oil, sugar, white pepper, sliced green onions, and 1/2 tsp salt. Taste and adjust seasoning. Cook another 1–2 minutes to let flavors combine. Remove pan from heat and let the filling cool completely (important so wrappers don't tear).

Make sealing paste

Whisk 2 tbsp all-purpose flour with 2 tbsp water until a smooth paste forms. Keep nearby in a small bowl.

Assemble rolls

Lay one spring roll wrapper on a clean work surface with a corner pointing toward you (diamond shape). Place about 2–3 tbsp of cooled filling near the corner closest to you, forming a thin log about 1–1.5 inches wide. Fold the corner over the filling, tuck in both sides snugly, and roll once toward the opposite corner. Brush the final corner edge with the flour paste and finish rolling to seal. Repeat with remaining wrappers and filling. You should get approximately 10–12 spring rolls depending on filling amount. Keep assembled rolls covered with a damp cloth while working to prevent drying.

Heat oil

Pour about 1 liter (or enough to submerge rolls halfway) of vegetable oil into a deep skillet or pot and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry spring rolls

Fry rolls in batches to avoid crowding. Gently lower 3–4 rolls into hot oil and fry 3–4 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Repeat with remaining rolls. Let cool 2–3 minutes before serving so filling sets slightly.

Make sauce

In a small saucepan combine 1/2 cup pineapple juice, 3 tbsp rice vinegar, 2 tbsp ketchup, 3 tbsp brown sugar, 1 tsp soy sauce, and 1/4 tsp red chili flakes (if using). Bring to a simmer over medium heat, stirring to dissolve sugar.

Thicken

Mix 1 tsp cornstarch with 1 tbsp water to make a slurry. Slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes until sauce thickens to a syrupy consistency. Remove from heat and let cool slightly. Transfer to a serving bowl.

Arrange hot spring rolls on a platter with the sweet-sour sauce for dipping. Garnish with fresh cilantro and lime wedges if desired. Serve immediately so rolls remain crispy.