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These DIY chicken spring rolls have a wonderfully light, crunchy exterior wrapping flavorful shredded chicken and crisp veggies. Every bite gives you that perfect mix of snap and succulence that's way better than takeout.
We served these at our last get-together and they vanished fast. Everyone kept wandering into the kitchen, drawn by the amazing smell of the chicken and veggie mixture as each batch came out of the oil.
Essential Ingredient Breakdown
- Chicken: Grab some cooked chicken breast and shred it finely. If you're cooking it fresh, slightly undercook it since it'll finish cooking when fried.
- Cabbage: Go for white cabbage that feels heavy with bright, crunchy leaves and a clean-looking center.
- Wrappers: Stick with regular egg roll wrappers made from wheat flour, not rice paper. They should feel soft and bendy.
- Vegetables: Pick carrots and other veggies with bright colors and firm texture. Cut everything into thin, even strips.
- Oil: Use something that doesn't have much flavor and can handle high heat, like vegetable or canola oil.
Putting It All Together
- Mix Your Filling:
- Break chicken into tiny, consistent bits. Stir well with your shredded cabbage and carrot matchsticks so everything's evenly mixed.
- Work With Wrappers:
- Set each wrapper down so it looks like a diamond. Cover the rest with a slightly damp towel so they don't dry out. They need to be flexible but not wet.
- Wrap It Up:
- Put two spoonfuls of filling just below the middle. Fold the bottom point up over the filling and pull gently to snug it up. Then fold in the sides to make an envelope shape.
- Close It Off:
- Keep rolling upward with steady pressure. Dab some water on the final edge to stick it down and keep the filling inside.
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My grandma always taught me that how tight you roll matters a ton. Too loose and they get soggy, too tight and they'll pop open when they hit the hot oil.
Cooking Know-How
Keep your oil right at 350°F. Cook 3-4 rolls at once for about 3-4 minutes on each side until they turn a nice golden color.
Serving Suggestions
Put them out hot and crispy on a nice plate with different dips. Cut them at an angle if you're serving them as appetizers.
Ways To Switch It Up
Feel free to play around with different veggies or spice blends in your filling. Adding water chestnuts gives a nice crunch.
Keeping Them Fresh
Put uncooked rolls between sheets of parchment in the fridge. To make leftover fried rolls crispy again, warm them in your oven or air fryer.
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I've spent years getting this recipe just right. When you nail the prep work and cooking method, you'll make spring rolls at home that are every bit as good as your favorite restaurant's.
Frequently Asked Questions
- → Can I prepare these ahead?
- Sure! Make the filling in advance, but roll and fry them fresh when you're ready to get that crunchy texture.
- → Can I bake these instead of frying?
- Yes! Brush with a little oil and bake at 400°F, flipping after 10 minutes, for 15-20 minutes total.
- → What's the freezing method for these rolls?
- Freeze the raw rolls on a tray, then transfer to a freezer bag. Fry directly from frozen, but cook a bit longer.
- → What other fillings can I use?
- Swap chicken for shrimp, pork, or tofu—they all work great depending on your preference!
- → Why do my rolls break while frying?
- Seal them tightly, don't overpack the filling, and keep the rolls loose enough for steam to escape.