These are deep-fried spring rolls filled with seasoned ground chicken, shredded cabbage, carrot, and green onion, wrapped in thin store-bought spring roll wrappers. The filling comes together in one pan, the rolls fry in about two minutes, and the whole thing is on the table faster than most takeout orders arrive. Ground chicken soaks up the five spice and soy marinade quickly, which is the real reason this recipe works on a weeknight.
About the ingredients
- Spring roll wrappers: Look for these in the refrigerated or freezer section of Asian grocery stores. They are thinner and crispier than egg roll wrappers — the two are not interchangeable here. Thaw frozen wrappers in the fridge overnight; keep them covered with a damp cloth while you work so they don’t dry out and crack.
- Chinese five spice: A pre-blended powder found in most supermarket spice aisles. Brands vary in intensity — if yours smells faint, use a little more than the recipe calls for.
- Ground chicken: Thigh-based ground chicken has more fat than breast-based and stays juicier in the filling. Either works, but thigh is worth seeking out if your store carries it.
- Neutral oil for frying: Vegetable, canola, or sunflower oil all work. Avoid olive oil — its smoke point is too low for 350°F (175°C) frying.
Before you start
The one technique that separates a crispy spring roll from a greasy one is oil temperature. If the oil is too cool when the rolls go in, the wrappers absorb oil before they can crisp, and you end up with a soggy result. Use a kitchen thermometer and wait until the oil reaches 350°F (175°C) before adding the first roll. Fry in small batches — adding too many rolls at once drops the temperature fast. Also make sure your filling is fully cooked and cooled before rolling; hot steam trapped inside a sealed wrapper can cause blowouts in the oil and uneven browning. Ground chicken must reach an internal temperature of 165°F (74°C) during the filling stage — check it with a thermometer before you pull it off the heat.
What can go wrong
- Wrappers splitting during rolling: Usually caused by dry wrappers. Keep unrolled wrappers covered with a damp cloth at all times. If a wrapper tears, double-wrap that roll rather than discarding it.
- Filling too wet, making the wrapper soggy before frying: After stir-frying the vegetables, spread the filling on a plate and let it cool for 5–10 minutes. Excess moisture will release; tip it off before you start rolling.
- Rolls unraveling in the oil: The water seal on the flap needs a full 30 seconds of pressure before the roll goes into the oil. If it’s still peeling open, add a thin flour-and-water paste (1 teaspoon flour, 1 teaspoon water) as a stronger adhesive.
- Uneven browning: Rolls touching each other in the pan will steam instead of fry on the contact side. Leave at least an inch between rolls and turn them once halfway through frying.
- Filling bland after frying: Taste the cooked filling before rolling and adjust soy sauce or five spice at that point — you cannot season the inside once the roll is sealed and fried.
Leftovers and meal prep
Cooked spring rolls keep in the fridge for up to 3 days in an airtight container. Skip the garnish — not worth the extra dish. To reheat, use an air fryer at 375°F (190°C) for 4–5 minutes or a conventional oven at 400°F (200°C) for 8–10 minutes; microwaving makes the wrappers soft and chewy. For meal prep, assemble the rolls raw, freeze them in a single layer on a baking sheet until solid, then transfer to a zip-lock bag. They keep frozen for up to 2 months. Fry directly from frozen at 350°F (175°C), adding about 1 extra minute to the frying time and confirming the filling hits 165°F (74°C) before serving.
Flaky and Crispy Chinese Chicken Spring Rolls
Ingredients
1 pound ground chicken (minced chicken)- 1 teaspoon five spice
5 cloves garlic - smashed
2 tablespoons soy sauce - low sodium 
1 tablespoon vegetable oil
2 medium carrots - thinly sliced
2 cups cabbage
3 sprigs spring onions- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 16 small spring roll wrappers
Instructions
- Clean chicken breast and marinate for a few hours in Chinese five spice, soy sauce smashed garlic and a splash of vegetable oil.
- Using a cheese grater, thinly slice the carrots.
- Finely chop the green onion.
- Slice the cabbage into thin strips.
- In a heated wok, add 1 tablespoon of vegetable oil and cook vegetables for a few minutes. Do not overcook the vegetables; they should still have a slight crunch.
- In a separate pan, cook chicken for 3 to 4 minutes until cooked through. Set it aside and let it to rest for 5 minutes
- Thinly slice grilled chicken breasts into strips and add to the wok of vegetables with 1 tablespoon of soy sauce.
- Allow filling to cool slightly.
- Prepare spring roll and place 1 tablespoon of filling in the centre. Roll the spring roll, fold in the sides and seal the spring roll by dabbing a few drops of water on the edges.
- Fry in vegetable oil for 2 minutes until golden.
Nutrition
FAQ
Can I use ground pork or turkey instead of ground chicken?
Yes — both work well with the same seasoning. Ground pork should reach 160°F (71°C) internally during the filling step; ground turkey, like chicken, needs to hit 165°F (74°C). Pork will produce a slightly richer, fattier filling; turkey is leaner and closer to chicken in texture.
Where do I find spring roll wrappers, and is there a substitute?
Spring roll wrappers are in the refrigerated or freezer aisle of most Asian grocery stores. There is no great supermarket substitute — egg roll wrappers are thicker and produce a chewier result rather than a crispy, flaky one. If you can only find egg roll wrappers, the recipe still works but the texture will be noticeably different.
Can I air-fry these instead of deep-frying?
Yes, but expect a less blistered, less flaky exterior. Brush or spray the rolls lightly with oil and air-fry at 390°F (200°C) for 10–12 minutes, turning halfway through. The filling will be just as good; the wrapper just won’t have the same crunch as the deep-fried version.
How do I keep the spring rolls crispy if I’m making them ahead for a party?
Fry them as close to serving time as possible — that is the honest answer. If you need a buffer, fry them up to 30 minutes ahead and keep them uncovered on a wire rack in a 250°F (120°C) oven. Covering them or stacking them traps steam and softens the wrappers quickly.
My rolls keep bursting open in the oil — what am I doing wrong?
The two most common causes are overfilling and a weak seal. Use about 2–3 tablespoons of filling per roll and leave a clear border on all sides. Press the sealed flap firmly for 30 seconds before frying, and if the seal still feels loose, use a small flour-and-water paste instead of plain water.
Can I make the filling the night before?
Yes — the cooked filling keeps in the fridge for up to 24 hours in a sealed container. Let it come closer to room temperature before rolling, since cold filling straight from the fridge can make the wrappers stiff and prone to cracking. Rolling takes only a few minutes once the filling is ready.
If you liked this one
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