Crispy Chicken Spring Rolls with Five-Spice
Homemade spring rolls filled with stir-fried chicken, mushrooms, ginger, and fresh vegetables, wrapped and deep-fried until golden. The chicken is seasoned with Chinese five-spice, soy, and oyster sauce, combined with rehydrated mushrooms, garlic, carrots, beansprouts, and spring onions. Served hot with dipping sauce.
Ingredients
- 2 small skinless boneless chicken breasts, cubed
- 1 Tbsp groundnut oil, or vegetable oilvegetable oil1:1neutral_oil
- 1 Tbsp light soy saucetamari1:1gluten_freegluten-freesoy-free
4
- 1 Tbsp oyster sauce
- 1 Tbsp Chinese five-spice powdergaram masala0.75:1spice_blend
- 4 Chinese dried mushrooms
- 1 garlic clove, finely chopped
- 2 ½ cm fresh ginger, peeled and grated
- 2 ¾ oz beansproutsshredded cabbage1:1texture_substitute
- 2 large green onions, green onions, finely choppedscallions1:1culinary_equivalentFull guide →
- 1 medium carrot, cut into thin strips
- 16 spring roll wrappers
- 1 Tbsp cornflour, or cornstarch
- 1 Tbsp water
- 3 ¼ cups groundnut oil, or vegetable oil, for deep fryingvegetable oil1:1neutral_oil
Instructions
- 1
Heat wok over high heat and add groundnut oil until smoking.
- 2
Add cubed chicken breast and stir-fry until cooked through.
- 3
Add five-spice powder, light soy sauce, and oyster sauce to coat chicken.
- 4
Transfer cooked chicken to a plate to cool.
- 5
Soak dried mushrooms in warm water according to package instructions, then drain and slice thinly.
- 6
Combine cooled chicken with mushrooms, garlic, ginger, carrot strips, beansprouts, and green onions in a large bowl.
- 7
Mix cornflour and water to form a paste for sealing wrappers.
- 8
Layer two spring roll sheets and place with one corner facing you.
- 9
Add a spoonful of filling to the bottom corner, fold over the filling, fold in the sides, and continue rolling tightly, sealing edges with cornflour paste to form a cigar shape.
- 10
Repeat with remaining wrappers and filling.
- 11
Heat groundnut oil in a deep saucepan to 350°F.
- 12
Using a slotted spoon or spider strainer, lower spring rolls into hot oil one to three at a time without overcrowding.
- 13
Fry for 3-5 minutes until crispy and golden brown.
- 14
Transfer to paper towels to absorb excess oil.
- 15
Serve hot with dipping sauce of choice.
Tips
Do not overcrowd the pan when frying to ensure even cooking and crispiness.
Keep wrapping tight to prevent filling from leaking during frying.
Use a slotted spoon or spider strainer to safely lower spring rolls into hot oil.
Good to Know
Uncooked spring rolls can be frozen for up to 3 months; fry from frozen, adding 1-2 minutes to cooking time. Cooked spring rolls are best consumed immediately but can be reheated in a 180°C oven for 5-10 minutes.
Prepare filling and wrap spring rolls up to 8 hours ahead; store covered in refrigerator. Fry just before serving.
Serve hot immediately after frying with dipping sauce such as sweet and sour sauce, chili sauce, or soy sauce.
Common Mistakes
Do not leave wrappers unwrapped or they will dry out and become brittle.
Do not skip sealing edges with cornflour paste or filling will leak during frying.
Do not let oil temperature drop below 180°C or spring rolls will absorb excess oil and become greasy.