Chicken Spring Roll(5) Recipe

Prepare noodles and vegetables

Soak the bean thread (glass) noodles in hot water for 5–7 minutes until soft. Drain and cut into 6–8 cm (2–3 inch) lengths. Julienne the carrot to make about 1 cup, shred the cabbage finely to yield about 1.5 cups, and rinse and drain mung bean sprouts well. Slice scallions, keeping whites and greens separated.

Cook and shred chicken

Place chicken breast in a small pot and cover with water. Bring to a simmer and cook 10–12 minutes until just cooked through (internal temperature 75°C / 165°F). Drain, let cool slightly, then shred finely with two forks or chop into small pieces.

Stir-fry filling

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and the white parts of the scallions; stir-fry 20–30 seconds until fragrant. Add shredded carrot and cabbage and stir-fry 2–3 minutes until slightly softened. Add cooked shredded chicken, drained glass noodles, and mung bean sprouts. Season with 1.5 tbsp light soy sauce, 1 tbsp oyster sauce, 1/2 tsp salt, 1/4 tsp white pepper and 1/2 tsp sesame oil. Stir continuously 1–2 minutes until everything is combined and most moisture is evaporated. Taste and adjust seasoning. Remove from heat and let the filling cool until warm (not hot) — this prevents tearing wrappers.

Prepare slurry and wrappers

Make a flour slurry by mixing 2 tablespoons all-purpose flour with 3 tablespoons water until smooth. If desired, mix 1 tsp cornstarch into the filling to absorb excess moisture for extra crispiness. Lay out wrappers on a clean work surface, cover with a lightly damp towel to keep pliable.

Fill and roll spring rolls

Place one wrapper with a corner pointing toward you (diamond shape). Spoon about 75–85 g (roughly 1/5 of the filling) — about 2–3 tablespoons — of filling near the corner closest to you, leaving a 1.5 cm (1/2 inch) border on each side. Fold the corner over the filling, tuck tightly, fold the two side corners toward the center, then roll away from you to enclose. Brush the final edge with the flour slurry to seal. Repeat to make 5 rolls. Keep finished rolls covered with a towel until frying.

Heat oil and fry

Pour about 2–3 cm (3/4–1 inch) vegetable oil into a deep skillet (or heat enough oil for shallow deep-frying). Heat oil to 175°C (350°F). If you don't have a thermometer, test by dropping a small piece of wrapper— it should sizzle and brown in about 30–40 seconds. Fry 2–3 spring rolls at a time (do not overcrowd) for 3–4 minutes, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Let cool 2–3 minutes before serving. Reheat oil to temperature between batches.

Make sauce

In a small saucepan, combine 3 tbsp rice vinegar, 2 tbsp ketchup, 3 tbsp sugar, 3 tbsp water, and 1/2 tsp soy sauce. Bring to a gentle simmer over medium heat, stirring so the sugar dissolves. Mix 1 tsp cornstarch with 1 tsp water to make a slurry, then whisk into the simmering sauce. Cook 1 minute until slightly thickened. Stir in 1/4 tsp chili flakes or a dash of hot sauce if using. Remove from heat and cool slightly before serving alongside the spring rolls.

Arrange 5 hot spring rolls on a plate with the sweet and sour sauce in a small bowl. Serve immediately for best crispness.