Flaky and Crispy Chinese Chicken Spring Rolls

If you are craving Chinese spring rolls that you love from your typical takeout restaurant, this Flaky and Crispy Chinese Chicken Spring Rolls recipe is golden. You get the perfect spring roll that is crispy with just the right flavour. This recipe is very easy, and you can make a large batch and freeze the spring rolls for another day.

I used Chinese five spice, a combination of star anise, cinnamon, cloves, fennel, and peppercorns. Keep in mind that some 5 spice contains more or less amounts of these spices, so pick one that is the right balance for you.

Flaky and Crispy Chinese Chicken Spring Rolls

Gretel Shaw

Love spring rolls? These flaky and crispy Chinese chicken spring rolls are so good! Make these when you're craving Chinese!

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Chinese

Servings 4 people

Calories 485 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

Calories: 485kcalCarbohydrates: 52gProtein: 30gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 104mgSodium: 1286mgPotassium: 894mgFiber: 4gSugar: 3gVitamin A: 5233IUVitamin C: 18mgCalcium: 89mgIron: 5mg

How did this recipe turn out for you?We’re eager to hear your thoughts!