Chicken Spring Rolls Recipe
These crispy chicken spring rolls are packed with savory chicken and crunchy veggies, wrapped in golden shells. Perfect for appetizers, parties, or anytime snacks—light, flavorful, and endlessly addictive.
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Calories: 421kcal
Servings: 12
Equipment
- Large skillet or wok
- Tongs
- Knife and chopping board
- Small bowl (for flour paste)
- Deep frying pan or kadai
- Kitchen paper or wire rack (for draining)
Ingredients
- Oil - 2 tblspn + for deep frying
- Garlic - 6 cloves chopped finely
- Boneless Chicken Breast - 2 sliced thinly
- Onion - 1 large sliced thinly
- Cabbage - 3 cups sliced thinly
- Carrots - 1 large sliced thinly
- Capsicum / Bell Pepper - 1 sliced thinly
- Soy Sauce - 2 tblspn
- Vinegar - 1 tblspn
- Salt to taste
- Sugar - 1 tblspn
- Black Pepper - 2 tsp
- Spring Roll sheets - 20
- All Purpose Flour / Maida - ¼ cup
- Water little for making paste
Instructions
- Heat 2 tbsp oil in a skillet, add chopped garlic and sauté until golden.
- Add sliced chicken and cook until no longer pink.
- Toss in onions, cabbage, carrots, and capsicum; stir-fry for 5–6 minutes.
- Add soy sauce, vinegar, salt, sugar, and black pepper; cook until well combined and moisture evaporates.
- Let the mixture cool. Mix flour with a little water in a small bowl to make a sealing paste.
- Place a spoonful of filling on each spring roll sheet, roll tightly, and seal the edge with the paste.
- Deep fry rolls in hot oil until golden and crisp.
- Drain on paper towels and serve hot with Katsu Sauce or your favorite dip.
Nutrition
Calories: 421kcal | Carbohydrates: 7g | Protein: 17g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 408mg | Potassium: 341mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1025IU | Vitamin C: 59mg | Calcium: 41mg | Iron: 1mg