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Chicken Spring Rolls

Crispy, golden chicken spring rolls filled with juicy seasoned chicken, crunchy vegetables, and savory flavors. These homemade spring rolls are easy to prepare, freezer-friendly, and perfect for parties, snacks, or appetizers. Better than takeout and made with simple pantry ingredients.
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Ingredients Method Notes

Ingredients
  

  • 500 g chicken mince
  • 20 –25 spring roll wrappers
  • 1 cup finely shredded cabbage
  • 1 medium carrot finely grated
  • 2 spring onions finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce
  • ½ teaspoon black pepper
  • Salt to taste
  • 1 tablespoon cornstarch
For sealing paste
  • 2 tablespoons all-purpose flour
  • Water as needed
For frying
  • Oil vegetable or canola

Method
 

Prepare the filling
  1. In a large bowl, combine chicken mince, cabbage, carrot, spring onions, garlic, soy sauce, salt, black pepper, and cornstarch. Mix well until evenly combined.
Make sealing paste
  1. Mix all-purpose flour with enough water to form a smooth paste. Set aside.
Assemble spring rolls
  1. Place a spring roll wrapper on a clean surface in a diamond shape. Add 2–3 tablespoons of filling near the bottom corner. Shape into a small log.
Roll and seal
  1. Fold the bottom corner over the filling, fold in the sides, roll tightly upward, and seal the edge with flour paste.
Fry
  1. Heat oil over medium heat. Fry spring rolls in batches for 4–5 minutes, turning occasionally, until golden and crispy.
Drain
  1. Remove and place on a wire rack or paper towels to drain excess oil.

Notes

  • Do not overfill the wrappers to avoid splitting during frying.
  • Oil must be hot before frying to prevent greasy rolls.
  • Uncooked spring rolls can be frozen for up to 2 months.
  • Reheat in an oven or air fryer for best crispiness—avoid microwaving.