Why You’ll Love This these Crispy Asian Chicken Spring Rolls
These crispy little packages are like getting a hug from your favorite Asian takeout place, but better because you made them yourself and can stuff them with as much chicken as your heart desires.
The filling is perfectly balanced with that sweet-savory combo of hoisin and oyster sauce, plus fresh coriander that makes everything taste bright and restaurant-quality.
They fry up golden and crunchy on the outside while staying tender and flavorful inside, which honestly feels like magic every single time.
Ingredients List
You’ll need a mix of fresh vegetables, pantry staples, and a few Asian sauces to create these restaurant-worthy spring rolls that’ll have everyone thinking you’re some kind of culinary genius.
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1/2 tablespoon grated ginger
- 2 cups shredded napa cabbage
- 1 carrot, grated
- 1/2 cup bean sprouts
- 2 ounces bean thread noodles, blanched and chopped
- 8 ounces shredded cooked chicken breasts
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 2 tablespoons chopped coriander
- Spring roll wrappers
- 1 egg, beaten
- Vegetable oil, for frying
Here’s the thing about these ingredients – they’re actually pretty decent on the health front:
- The napa cabbage, carrots, and bean sprouts pack in vitamins and fiber without adding much in the calorie department
- Chicken breast keeps the protein high while staying relatively lean, which is always a win in my book
- Those bean thread noodles are lighter than regular noodles, so you’re not getting weighed down
- The real splurge happens during the frying process, but honestly, life’s too short to skip crispy things entirely
Step by Step Directions
Making these crispy chicken spring rolls involves preparing a flavorful filling, wrapping it properly, and frying until golden brown.
- Heat 2 tablespoons vegetable oil in a skillet or wok over high heat, then add minced garlic, grated ginger, shredded napa cabbage, grated carrot, and bean sprouts – cook for 2 minutes until cabbage wilts.
- Add the blanched and chopped bean thread noodles and shredded cooked chicken breast, cooking until everything is heated through.
- Stir in hoisin sauce and oyster sauce, tossing to coat the mixture until moist but not wet, then remove from heat and let cool.
- Toss the cooled filling with chopped coriander.
For the freshest flavor, grind your spices using an electric spice grinder just before adding them to your filling mixture.
- Place a spring roll wrapper on a flat surface positioned like a diamond, spoon 2 tablespoons of filling near the bottom corner.
- Fold the bottom corner up over the filling, fold in the two side corners, brush the top seam with beaten egg, then roll tightly into a cylinder.
- Heat about 1 inch of vegetable oil in a skillet to 350°F.
- Fry the spring rolls for 2 minutes, turning to cook all sides until golden brown.
- Drain on paper towels before serving.
Substitutions and Variations
- Baked instead of fried – Brush the rolls with oil and bake at 400°F for about 15 minutes, turning once halfway through for those watching their oil intake.
- Wrapper options – Egg roll wrappers work too, though they’re thicker and will need an extra minute or two in the oil.
- Spice it up – Add some sriracha to the filling, toss in diced jalapeños, or include a pinch of red pepper flakes for those who like a little heat.
- Fresh herb variations – Cilantro not your thing? Try mint, Thai basil, or even regular parsley for a different flavor profile.
Additional Things to Serve With This Dish
These crispy little bundles are fantastic on their own, but honestly, the right sides can turn this into a proper feast.
- Sweet and sour sauce – The classic dipping companion that never gets old, with that perfect balance of tangy and sweet that makes everything taste better.
- Asian cucumber salad – Something cool and crunchy to cut through all that delicious fried goodness, plus it takes about five minutes to throw together.
- Steamed jasmine rice – Because sometimes you need something simple and comforting to round out the meal, especially if you’re feeding hungry teenagers.
- Hot and sour soup – A warm, brothy starter that gets your taste buds ready for the main event without filling you up too much.
- Stir-fried vegetables – Whatever’s lurking in your crisper drawer works, just toss it in a hot pan with some garlic and soy sauce.
- Vietnamese dipping sauce (nuoc cham) – Fish sauce, lime juice, sugar, and chilies create this addictive little condiment that somehow makes everything taste more vibrant.
- Simple green salad – Sometimes you just need something fresh and light to balance out all the crispy, savory flavors happening on your plate.
Cooking Tips & Tricks (Chef’s Notes)
Making perfect spring rolls is honestly more forgiving than most people think, though a few little tricks can save you from the dreaded soggy roll disaster.
- Let that filling cool completely – Hot filling equals soggy wrappers, and nobody wants a spring roll that falls apart in the oil like a sad, crispy mess.
- Don’t overstuff these babies – Two tablespoons sounds like nothing, but trust the measurement because greedy rolls are messy rolls that burst open and make your kitchen look like a food fight happened.
- Keep your oil temperature steady at 350°F – Too hot and you get burnt outsides with cold centers, too cool and you get greasy, limp rolls that absorb oil like little sponges.
- Pat everything dry before rolling – Bean sprouts and cabbage hold onto water like they’re planning for a drought, so give them a good squeeze in paper towels.
- Seal those edges with beaten egg – Think of it as edible glue that actually works, unlike that time you tried to fix your wrapper tears with water.
- Work with one wrapper at a time – Keep the rest covered with a damp towel because dried-out wrappers crack faster than old paint.
- Fry them right away or freeze them – These don’t like sitting around at room temperature, getting all sad and soggy while you debate whether to cook them now or later.
Nutritional Facts
Each crispy chicken spring roll packs a decent nutritional punch while keeping things relatively light on the calorie front.
- Calories: 95-110 per roll (depending on oil absorption during frying)
- Protein: 8g from the chicken breast and small amounts from noodles
- Carbohydrates: 12g mainly from the wrapper and bean thread noodles
- Fat: 3-4g (varies based on frying time and oil temperature)
- Fiber: 1.5g from the cabbage, carrots, and bean sprouts
- Sodium: 180mg primarily from hoisin sauce, oyster sauce, and wrapper
- Vitamin A: 25% daily value thanks to that grated carrot
- Vitamin C: 15% daily value from the napa cabbage and bean sprouts
- Iron: 6% daily value from the chicken and small amounts in vegetables
- Calcium: 4% daily value mostly from the cabbage
- Cholesterol: 15mg from the chicken breast
- Sugar: 2g naturally occurring in vegetables plus small amounts from sauces
Fun “Did You Know?”
Here’s another cool fact: the paper-thin wrappers we use today were invented by accident when a chef spilled batter on a hot pan.
And unlike egg rolls, authentic spring rolls can be served fresh or fried, making them incredibly versatile for any occasion.
