These are deep-fried ground chicken spring rolls with a soy-ginger-oyster sauce filling wrapped in small crispy shells. The recipe makes 50 rolls, so it works well for feeding a crowd or stocking the freezer for quick meals later. Ground chicken keeps the filling light and it cooks fast, which is the main practical reason to choose it here.
What makes this version work
Two things matter most. First, draining the filling properly — spreading it on a tilted baking sheet so the liquid runs off before you wrap — is what separates crispy rolls from soggy ones. Excess moisture turns the wrapper gummy from the inside out, and no amount of hot oil fixes that. Second, the cornstarch in the marinade coats the ground chicken before it hits the wok, which helps it brown rather than steam. Ground chicken has a high water content, so that starch layer makes a real difference in getting actual color on the meat instead of a grey, steamed result.
Ingredient notes
- Spring roll wrappers: These are thin wheat-based sheets, not the thicker egg roll wrappers and not rice paper. Look for them in the freezer section of Asian grocery stores. Keep them thawed and covered with a damp cloth the whole time you work — they dry out and crack in minutes.
- Rice wine: Shaoxing rice wine is the standard choice. Dry sherry is a workable substitute. Skip regular white wine; the flavor profile is different enough to notice.
- Oyster sauce: Adds the savory depth that ties the filling together. Hoisin sauce can substitute in a pinch but it is sweeter, so use a little less.
- Ground chicken: Thigh-based ground chicken has more fat than breast-based and holds up better to high-heat stir-frying without drying out. Either works, but thigh is the better call here.
What can go wrong
- Wrappers splitting during frying: This usually means the cornstarch seal was not pressed firmly enough, or the filling was still warm when you wrapped. Let the filling cool completely and press the seam down for a few seconds before moving on.
- Oil temperature dropping mid-batch: Adding too many rolls at once cools the oil and the wrappers absorb grease instead of crisping. Fry in small batches — four to five rolls at a time — and give the oil a moment to recover between batches.
- Filling tastes flat: Ground chicken is mild. If the filling seems bland after stir-frying, add a small splash more oyster sauce before you cool it. Tasting the filling before wrapping is not optional — you cannot fix seasoning after the rolls are sealed.
- Rolls unrolling in the oil: The cornstarch paste needs to be thick enough to act as glue. If it is too thin, whisk in a little more cornstarch. Also make sure the seam side goes into the oil first so the heat seals it immediately.
- Chicken not reaching safe temperature: Ground poultry must reach 165°F (74°C) internally. The filling is cooked before wrapping, but if you are frying from frozen, give the rolls an extra minute and check that the center is hot all the way through, not just the shell.
Make-ahead notes
The filling can be made up to two days ahead and kept covered in the fridge — skip the garnish step and just store the cooled mixture. Wrapped but unfried rolls freeze well on a parchment-lined tray; once solid, transfer them to a zip bag and store for up to two months. Fry them straight from frozen at the same oil temperature, adding about two to three extra minutes to the cook time. Already-fried rolls lose their crunch quickly, so reheating in an air fryer at 375°F for four to five minutes is the most reliable way to get them crispy again — a microwave just makes them soft.
Crispy Chicken Spring Rolls (Makes 50 Rolls)
Equipment
Ingredients
1 pound ground chicken - minced chicken, about 450g
1 tablespoon soy sauce- 1 teaspoon rice wine vinegar
1 teaspoon ground black pepper
1 teaspoon cornstarch - for the marinade
2 cloves garlic - finely minced
2 tablespoons vegetable oil - for stir-frying
2 stalks green onions - scallions, chopped
1 teaspoon ginger - fresh ; grated, about a 1/2-inch / 1cm piece
2 medium carrots - cut into thin julienne
2 tablespoons oyster sauce
8 ounces cabbage - shredded, about 225g- 1 tablespoon cornstarch - for the sealing paste
¼ cup water - 60ml- 50 small spring roll wrappers
- 4 cups vegetable oil - for deep frying, approx. 1 litre
1 pinch salt - to season vegetables if desired
Instructions
- In a bowl, whisk together the soy sauce, rice wine, ground black pepper, and 1 teaspoon cornstarch. Add the ground chicken and mix until evenly coated. Marinate for at least 10 minutes at room temperature, or cover and refrigerate for up to overnight.1 pound ground chicken, 1 tablespoon soy sauce, 1 teaspoon rice wine vinegar, 1 teaspoon ground black pepper, 1 teaspoon cornstarch
- Heat a wok over high heat until smoking. Add 1 tablespoon vegetable oil and stir-fry the marinated chicken, breaking it into small pieces, until browned and cooked through — about 3-4 minutes. Transfer to a bowl and set aside.1 pound ground chicken, 2 tablespoons vegetable oil
- Return the wok to medium heat and add the remaining 1 tablespoon vegetable oil. Add the green onion, garlic, and ginger and stir-fry for 30 seconds until fragrant. Add the carrots and cabbage, increase heat to medium-high, and stir-fry for 2 minutes until the carrots are just softened.2 tablespoons vegetable oil, 2 stalks green onions, 2 cloves garlic, 1 teaspoon ginger, 2 medium carrots, 8 ounces cabbage, 1 pinch salt
- Return the cooked chicken to the wok, add the oyster sauce, and toss to combine. Spread the filling in a thin layer on a rimmed baking sheet. Prop one end of the sheet up on a folded towel so excess liquid drains to one side. Let cool completely, then discard the collected liquid. (This draining step is critical for crispy rolls.)2 tablespoons oyster sauce
- In a small bowl, whisk together 1 tablespoon cornstarch and ¼ cup (60ml) water to make a sealing paste. Unwrap the spring roll wrappers and keep them under a damp towel. Place about 1 tablespoon of filling on each wrapper, fold in the sides, roll tightly, and brush the edge with the cornstarch paste to seal. Keep finished rolls covered with plastic wrap while you work.1 tablespoon cornstarch, ¼ cup water, 50 small spring roll wrappers
- Heat 1½ inches (4cm) of vegetable oil in a wok or deep heavy-bottomed pot to 350°F / 175°C. Working in batches of 5-6, carefully lower the spring rolls into the oil. Fry for 3-4 minutes total, turning occasionally, until golden brown and crispy on all sides. Transfer to a wire rack set over a baking sheet to drain. Repeat with remaining rolls, allowing the oil to return to 350°F / 175°C between batches. Serve hot with sweet chilli sauce or soy-vinegar dipping sauce.4 cups vegetable oil
Notes
Nutrition
Your questions, answered
Can I bake these instead of deep frying?
You can bake them, but the result is noticeably different — the wrapper turns dry and papery rather than shattering-crisp. If you go that route, brush each roll generously with oil and bake at 425°F on a wire rack for about 20 minutes, flipping once halfway through.
How do I keep the wrappers from tearing while I roll?
Keep unworked wrappers covered with a damp towel at all times — they dry out and crack within a couple of minutes of air exposure. If a wrapper already has a small crack, double-wrap it with a second sheet; it fries fine and you will not notice.
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works as a straight swap and has a similar mild flavor. Like chicken, it must reach 165°F (74°C) internally, and thigh-based ground turkey will stay juicier than breast-based through the stir-fry step.
The recipe makes 50 rolls — can I easily halve it?
Halving works without any adjustments to technique or timing. One practical note: spring roll wrapper packets are usually sold in fixed counts, so check the pack size before you shop and buy accordingly to avoid waste.
More mince recipes to try
- Crispy Pork Dumpling Delight
- Colombian Chicken Cheese Empanadas
- Chicken Macadamia Sausage Rolls
- Savory Pork Noodle Stir-Fry
