Chicken Spring Rolls Recipe

Prepare chicken

Finely chop or mince the chicken breast into small pieces (or pulse in a food processor in short bursts) until it resembles a coarse mince. Pat dry with paper towels to remove excess moisture.

Cook aromatics

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger and sauté 30 seconds until fragrant, taking care not to burn.

Cook chicken

Add the minced chicken to the skillet. Season with 1 tsp salt and 1/2 tsp black pepper. Stir and cook for 4–6 minutes, breaking up lumps, until the chicken is fully cooked through and no longer pink.

Add vegetables & season

Push the chicken to one side, add the remaining 1 tablespoon oil if needed, then add the shredded carrot and cabbage. Stir-fry together with the chicken for 2–3 minutes until the vegetables are slightly softened but still retain some bite. Add soy sauce and sesame oil, stir to combine. Taste and adjust seasoning.

Cool filling

Remove the skillet from heat and stir in the sliced scallions. Transfer the filling to a bowl and let it cool to room temperature (about 15 minutes). Cooling prevents soggy wrappers when assembling.

Prepare cornstarch slurry

Mix 1 tsp cornstarch with 1 tsp water to make a paste; this will act as the glue to seal the wrappers.

Assemble spring rolls

Place a spring roll wrapper on a clean flat surface with one corner pointing toward you (diamond orientation). Spoon about 2–3 tablespoons of the cooled filling in a horizontal line across the lower third of the wrapper. Fold the bottom corner up over the filling, tuck firmly, fold the two side corners in toward the center, then roll tightly toward the top corner. Brush the top corner with the cornstarch slurry and press to seal. Repeat with remaining wrappers and filling to make about 6–8 rolls; for the menu portion (2 pcs) you can cut or reserve extras.

Heat oil

Pour neutral oil into a deep pan or pot to a depth of about 2–3 inches (enough to fully submerge the rolls). Heat to 180°C (350°F). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise steadily.

Fry rolls

Working in batches, carefully lower 2–3 spring rolls into the hot oil, seam side down. Fry for 3–4 minutes, turning occasionally, until golden brown and crisp. Avoid overcrowding, which lowers oil temperature.

Drain

Use a slotted spoon to transfer fried spring rolls to a wire rack or plate lined with paper towels. Let rest 1–2 minutes to drain excess oil. Keep warm in a low oven (90–100°C / 200–210°F) if making ahead.

Mix sauce

In a small bowl, combine 3 tablespoons sweet chili sauce (or sambal + some sugar), 2 tablespoons rice vinegar, 1 tablespoon fresh lime juice, 1 tablespoon honey, 1/2 tablespoon fish sauce (optional), and 2 tablespoons water. Whisk until smooth and taste: adjust lime for acidity, honey for sweetness, or fish sauce for saltiness.

Finish and serve

Transfer sauce to a small dipping bowl. If desired, garnish with a few chopped cilantro leaves. Serve two spring rolls per portion with the sauce on the side and lime wedges.

Arrange 2 spring rolls on each plate. Spoon a small ramekin of sweet-sour chili-citric sauce alongside. Garnish with cilantro and a lime wedge. Serve immediately while rolls are hot and crisp.