Home Appetizers RamadanChicken Spring Rolls

Chicken Spring Rolls

Name: Chicken Spring Rolls
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 1 lb. chicken breast; 2 tb. avocado oil; 1 onion; 1 med. carrot; 8 oz. shredded cabbage; 1 bell pepper; 6 cloves garlic; 1 tb. ginger; 2 tsp. salt; ½ tsp. white pepper; ¼ cup soy sauce; 1 tb. sesame oil; 1 tb. cornstarch; 15 spring roll wrappers ((Springhome)); 1 tb. flour; 1 tb. water; neutral oil ((for deep frying))

March 26, 2025
by Iman

Cuisine: Chinese
Difficulty: Medium

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Prep Time

45 mins.
Cook Time

10 mins.
Serving

15
Ready In

55 mins,

These homemade Chicken Spring Rolls are packed with seasoned chicken, fresh vegetables, and wrapped in my favorite spring roll wrappers for a flavorful appetizer that never disappoints. Whether you fry or air-fry them, they turn out golden and crispy every time.

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My Lebanese cheese rolls are one of the most popular recipes on my blog, so I wanted to create a chicken version that’s just as delicious and crispy. These homemade chicken spring rolls are easy to make—though chopping all the veggies takes a little time, the result is absolutely worth it. They are quite filling and can be enjoyed as an appetizer or even a main dish. Plus, they freeze exceptionally well, lasting up to two to three months, making them perfect for meal prepping.

Ingredients for the Filling

The filling for these chicken spring rolls is a delicious combination of fresh, flavorful ingredients. I use very thinly sliced chicken breast, but you can mix breast and thighs for added flavor or even substitute ground chicken.

I added a colorful mix of bell peppers, cabbage, onion, and fresh ginger and garlic. For seasonings, I kept it simple with just salt and white pepper, as later on, I add sesame oil and soy sauce for the Asian-inspired flavors. Lastly, I added a touch of cornstarch to help thicken the mixture, ensuring it stays neatly inside the rolls.

Quick Tip

Make sure to cool the filling completely before rolling to prevent the wrappers from getting soggy!

The Perfect Wrapper for Spring Rolls

For this recipe, I use Spring Home brand spring roll wrappers, which can be found at most Asian or Middle Eastern markets. These wrappers are thin and fry up beautifully crisp. I use them in my popular Lebanese cheese rolls and beef spring rolls. I tend to store a few packs in my freezer as they last months and thaw out so beautifully.

If you can’t find them, egg roll wrappers from the grocery store work as a good alternative.

For meal prep, freeze the assembled rolls on a plate for a few hours before transferring them to an airtight bag. They’ll stay fresh in the freezer for up to two months, making them perfect for Ramadan meal prep!

Cooking Methods: Fry or Air-Fry

Air Fryer: Spray with nonstick spray and cook at 375°F for 10-12 minutes, flipping halfway.
Deep Fry: Heat oil and fry until golden brown and crispy, about 5-7 minutes.

STEP 1

Thinly slice the onion and place it in a large bowl. Wash, peel, and thinly slice or shred the carrot, then add it to the bowl. Wash and thinly slice the bell pepper—I used half a red and half a yellow bell pepper. Add to the bowl.

Crush or finely chop the garlic and grate the ginger, then set them aside.

STEP 2

In a large skillet or wok, heat the avocado oil over medium-high heat. Add the onion, carrot, and bell pepper, and sauté until slightly softened.

Stir in the ginger and garlic, cooking for another minute before adding the shredded cabbage.

Season with 1 teaspoon of salt and ½ teaspoon of white pepper. Transfer the sautéed vegetables to a bowl and set aside.

1 teaspoon of salt

½ teaspoon of white pepper

STEP 3

In the same skillet, add the thinly sliced chicken along with 1 tablespoon of sesame oil. Sauté until nearly cooked through, then season with 1 teaspoon of salt.

Add the soy sauce and continue cooking until fully done.

Return the cooked vegetables to the skillet and mix to combine. Sauté together for a couple of minutes before stirring in the cornstarch. Mix well, then set aside to cool.

STEP 4

Place a wrapper on a flat surface with a corner facing you. Add 2-3 tablespoons of the cooled filling near the bottom.

Fold the corner over the filling, tuck in the sides, and roll tightly.

Seal the edge with a flour-and-water paste (made by mixing equal parts flour and water).

For meal prep, freeze the assembled rolls on a plate for a few hours before transferring them to an airtight bag.

STEP 5

For best results, freeze for at least one hour before cooking to prevent them from opening up.

Air Fryer or Oven: Spray with nonstick spray and cook at 375°F for 10-12 minutes, flipping halfway.

Deep Fry: Heat oil and fry until golden brown and crispy, about 5-7 minutes.

Serving Suggestions

These crispy chicken spring rolls pair beautifully with sweet chili sauce or your favorite Asian dipping sauce. Serve them as an appetizer, a side dish, or even part of a fun iftar spread!

Enjoy and let me know if you try them!

Chicken Spring Rolls

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Course: Appetizer

Cuisine: Chinese

Keyword: chicken recipe, chicken rolls, Chicken Spring Rolls, spring rolls

Prep Time: 45 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 55 minutes minutes

Servings: 15 rolls

Calories: 137kcal

Author: Iman

Ingredients

▢ 1 lb. chicken breast
▢ 2 tb. avocado oil
▢ 1 onion
▢ 1 med. carrot
▢ 8 oz. shredded cabbage
▢ 1 bell pepper
▢ 6 cloves garlic
▢ 1 tb. ginger
▢ 2 tsp. salt
▢ ½ tsp. white pepper
▢ ¼ cup soy sauce
▢ 1 tb. sesame oil
▢ 1 tb. cornstarch
▢ 15 spring roll wrappers (Springhome)
▢ 1 tb. flour
▢ 1 tb. water
▢ neutral oil (for deep frying)

Instructions

Thinly slice the onion and place it in a large bowl. Wash, peel, and thinly slice or shred the carrot, then add it to the bowl. Wash and thinly slice the bell pepper.
I used half a red and half a yellow bell pepper. Add to the bowl.
Crush or finely chop the garlic and grate the ginger, then set them aside.
In a large skillet or wok, heat the avocado oil over medium-high heat. Add the onion, carrot, and bell pepper, and sauté until slightly softened.
Stir in the ginger and garlic, cooking for another minute before adding the shredded cabbage.
Season with 1 teaspoon of salt and ½ teaspoon of white pepper. Transfer the sautéed vegetables to a bowl and set aside.
In the same skillet, add the thinly sliced chicken along with 1 tablespoon of sesame oil. Sauté until nearly cooked through, then season with 1 teaspoon of salt.
Add the soy sauce and continue cooking until fully done. Return the cooked vegetables to the skillet and mix to combine.
Sauté together for a couple of minutes before stirring in the cornstarch. Mix well, then set aside to cool.
Place a wrapper on a flat surface with a corner facing you. Add 2-3 tablespoons of the cooled filling near the bottom.
Fold the corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a flour-and-water paste (made by mixing equal parts flour and water).
For meal prep, freeze the assembled rolls on a plate for a few hours before transferring them to an airtight bag.
For best results, freeze for at least one hour before cooking to prevent them from opening up.
Air Fryer or Oven: Spray with nonstick spray and cook at 375°F for 10-12 minutes, flipping halfway.
Deep Fry: Heat oil and fry until golden brown and crispy, about 5-7 minutes.