Get ready to master one of the most beloved takeout appetizers right in your own kitchen. Imagine the incredible, shatteringly crisp crunch of a perfectly fried spring roll, giving way to a hot, savory filling of seasoned chicken and tender-crisp vegetables. Making them at home is so rewarding, and this recipe will guide you through creating spring rolls that are even better than your favorite restaurant’s version.
Prep Time: 30 mins
Total Time: 50 mins (includes frying time)
Servings: 12 spring rolls
Ingredients:
For the Filling:
- 1/2 lb Ground Chicken
- 2 cups Green Cabbage, finely shredded
- 1 cup Carrot, shredded
- 4 oz Shiitake Mushrooms, finely chopped
- 2 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 1 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1/2 tsp Black Pepper
- 1 tbsp Vegetable Oil
For Assembly & Frying:
- 12 Spring Roll Wrappers
- 1 small bowl of Water (for sealing)
- 3-4 cups Vegetable or Canola Oil (for frying)
Instructions:
- Cook the Filling: Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it apart, until no longer pink. Add the garlic and ginger and cook for 30 seconds until fragrant.
- Add Vegetables: Add the shredded cabbage, carrots, and chopped mushrooms to the skillet. Cook, stirring frequently, for 3-5 minutes until the vegetables are tender-crisp.
- Season and Cool: Remove the skillet from the heat. Stir in the soy sauce, sesame oil, and black pepper. Transfer the filling to a plate or baking sheet in a single layer to cool completely. Cooling is crucial to prevent the wrappers from becoming soggy.
- Wrap the Spring Rolls: Place a spring roll wrapper on your work surface in a diamond shape. Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper. Fold the bottom corner up and over the filling. Fold in the left and right corners towards the center.
- Roll and Seal: Roll the spring roll up tightly towards the top corner. Moisten the edges of the final corner with a little water and press to seal it securely. Repeat with the remaining wrappers and filling.
- Heat the Oil: Pour about 2-3 inches of oil into a heavy-bottomed pot or Dutch oven. Heat the oil to 350°F (175°C).
- Fry to Perfection: Carefully place 3-4 spring rolls into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown and crispy all over.
- Drain and Serve: Use a slotted spoon to remove the spring rolls from the oil and place them on a wire rack to drain. Serve hot with your favorite dipping sauce like sweet chili or duck sauce.
Recipe Notes:
- Wrapper Choice: Look for spring roll wrappers (sometimes called lumpia wrappers) in the refrigerated or frozen section of most grocery stores, especially Asian markets. They are thinner than egg roll wrappers, which results in a crispier shell.
- Don’t Overstuff: It’s tempting to add a lot of filling, but overstuffing can cause the wrappers to tear. About 2-3 tablespoons is the perfect amount.
- Make-Ahead & Freezing: You can assemble the spring rolls ahead of time and store them in a single layer in an airtight container in the fridge for a few hours. For longer storage, freeze them uncooked on a baking sheet, then transfer to a freezer bag. You can fry them directly from frozen, just add a few extra minutes to the cooking time.
- Air Fryer Instructions: For a lighter version, lightly spray the assembled spring rolls with cooking spray. Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through, until golden and crisp.
- Vegetarian Option: To make these vegetarian, simply omit the ground chicken and add more mushrooms or other vegetables like finely chopped bamboo shoots or water chestnuts.
There you have it—beautifully golden, impossibly crispy, and incredibly flavorful homemade spring rolls! This recipe is a fun project that yields the most delicious results, perfect for impressing guests or just treating yourself. Enjoy the crunch! Happy frying!
Estimated Nutritional Information (per spring roll)
Calories: 145; Protein: 6g; Carbohydrates: 13g (Fiber: 1g, Sugars: 1g); Fat: 7g (Saturated Fat: 1g); Sodium: 210mg;
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
