Crispy Chicken Spring Rolls (Makes 50 Rolls)
This chicken spring roll is a good dish to prepare when you're craving for something Asian. It's delicious and so easy to perfect.
Equipment
14-inch flat-bottom wok
Spider strainer or slotted spoon
Deep-fry or instant-read thermometer
Large rimmed baking sheet
Damp kitchen towel
Wire cooling rack
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
Storage: Fried spring rolls keep in the fridge for up to 3 days. Reheat in an air fryer at 375°F / 190°C for 4-5 minutes to restore crispness — avoid the microwave. Oven method: 400°F / 200°C on a wire rack for 8-10 minutes.
Freezer: Freeze unfried rolls on a parchment-lined tray until solid, then transfer to a zip-lock bag. Keeps for up to 2 months. Fry straight from frozen at 350°F / 175°C, adding 2-3 extra minutes to the cook time. Do not thaw first.
Make-Ahead: The filling can be made up to 2 days ahead and stored covered in the fridge. Wrap just before frying for best results.
Substitutions: Swap ground chicken for ground pork or turkey. Use tamari in place of soy sauce for a gluten-free option (check your wrappers too). Bean sprouts or water chestnuts can replace cabbage for a different texture.
Pro Tips: Keep unworked wrappers under a damp towel at all times — they dry out and crack within minutes of air exposure. Fry in small batches of 5-6 to maintain oil temperature. Let the oil recover to 350°F / 175°C between batches.
Serving Suggestion: Serve with sweet chilli sauce, or mix equal parts soy sauce and rice vinegar with a few drops of sesame oil and sliced chilli for a tangy dipping sauce.
Nutrition
Serving: 1servingCalories: 231kcalCarbohydrates: 12gProtein: 4gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 10mgSodium: 157mgPotassium: 82mgFiber: 1gSugar: 0.3gVitamin A: 420IUVitamin C: 2mgCalcium: 13mgIron: 1mg
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