Homemade Chicken Spring Rolls with Vegetables
Crispy fried spring rolls filled with tender chicken strips, shredded carrots, red bell pepper, and cabbage. Served with a crunchy vegetable garnish and sweet chili and soy sauce for dipping. Homemade flour-water seal keeps the rolls intact during frying.
Ingredients
- 9 oz chicken breast, cut into thin strips
- 7 oz carrots, peeled
- 1 whole red bell pepper, deseeded
- ¼ whole green cabbage, shredded
- spring roll wrappers or phyllo doughwheat crepes1:1
thinner, more delicate
- wheat flour
- water
- sweet chili sauce
- soy sauce
- salt
- black pepper
- oil for frying
- 1 lb carrots, for serving
- ½ whole cucumber, for serving
Instructions
- 1
Cut chicken into thin strips, season with salt and pepper, then fry in a little olive oil in a pan until cooked through and cool completely. Wash hands and kitchen tools thoroughly.
- 2
Peel carrots, wash red pepper and remove seeds. Cut carrots, cabbage, and pepper into thin strips, or pulse in a food processor until coarsely chopped to prevent tearing the wrapper.
- 3
Mix flour and water in a cup to a thick syrup consistency for sealing. Lay a spring roll or phyllo wrapper on a cutting board and trim sides to make a perfect square. If using phyllo, double-layer for thickness.
- 4
Place vegetables and chicken in the center, fold sides toward middle, then roll. Brush the flour mixture on the exposed edge before final roll, then place seam-side down.
- 5
Heat oil in a deep pan or pot. Test temperature by inserting a wrapper strip; it should bubble vigorously when ready. Fry rolls until golden brown.
- 6
Remove with a slotted spoon and drain on paper towels. Cut peeled carrots and cucumber into sticks to serve alongside.
- 7
Serve hot spring rolls with sweet chili sauce and soy sauce for dipping.
Tips
Chop vegetables finely or use food processor so they don't pierce the wrapper during rolling.
Double-layer phyllo dough to prevent tearing when frying.
Good to Know
Cooked rolls can be refrigerated up to 2 days in an airtight container. Reheat in a 190°C oven for 5 minutes to restore crispness.
Assemble uncooked rolls up to 4 hours ahead, cover with damp towel, and refrigerate. Fry just before serving.
Serve hot with sweet chili sauce and soy sauce on the side for dipping. Accompany with carrot and cucumber sticks.
Common Mistakes
Don't skip the food processor step or cut vegetables too coarsely, as chunks pierce the wrapper.
Don't fry at insufficient temperature or rolls will absorb excess oil and become soggy rather than crispy.
Don't skip hand washing after handling raw chicken to prevent cross-contamination.
Substitutions
Gluten-Free Swaps
General Alternatives
thinner, more delicate