Description
Homemade spicy chicken spring rolls with a crispy exterior and juicy filling, perfect for appetizers or snacks.
Ingredients
Scale
- 1 pound ground chicken (93% lean)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium carrot, julienned (about 1/2 cup)
- 2 cups cabbage, finely shredded
- 1/2 cup bean sprouts, fresh
- 3 green onions, thinly sliced
- 2 tablespoons soy sauce (low-sodium option available)
- 1–2 tablespoons sriracha sauce (adjust according to your heat preference)
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 20 spring roll wrappers (6-inch square)
- 1 egg, beaten (for sealing)
- 4 cups vegetable oil for frying
- 1/4 cup rice vinegar (for dipping sauce)
- 2 tablespoons soy sauce (for dipping sauce)
- 1 tablespoon honey (for dipping sauce)
- 1 teaspoon sesame oil (for dipping sauce)
- 1 teaspoon red pepper flakes (for dipping sauce)
- 1 clove garlic, minced (for dipping sauce)
Instructions
- Prepare the Filling: Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant. Add ground chicken, breaking it apart with a wooden spoon. Cook until no longer pink, about 5-6 minutes.
- Add Vegetables and Seasonings: Add julienned carrots and shredded cabbage to the chicken mixture, stirring for 2-3 minutes until vegetables begin to soften. Incorporate bean sprouts, green onions, soy sauce, sriracha, sesame oil, and white pepper. Cook for an additional 2 minutes, then remove from heat and cool for 10-15 minutes.
- Assemble the Spring Rolls: Place a spring roll wrapper with one corner pointing toward you. Spoon approximately 2 tablespoons of filling in a line about 1 inch from the bottom corner.
- Roll with Precision: Fold the bottom corner over the filling, then fold in the two side corners. Roll the wrapper tightly away from you and seal the corner with beaten egg.
- Fry to Golden Perfection: Heat oil in a pot to 350°F (175°C). Fry 3-4 spring rolls for 3-4 minutes until golden brown. Transfer to a paper towel to drain.
Notes
For healthier options, bake instead of fry and use rice paper wrappers for a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 3g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: spicy chicken spring rolls, crispy appetizers, Asian cuisine, homemade spring rolls