These crispy chicken spring rolls are filled with juicy seasoned chicken mince, tender cabbage, sweet carrots, and fresh spring onions. The filling is savory, slightly sweet, and perfectly balanced with soy, sesame, and aromatic spices.

They fry up beautifully golden and crunchy on the outside while staying flavorful and moist inside. Whether you’re making them for Ramadan, entertaining guests, or stocking your freezer, this recipe is reliable, simple, and always a crowd favorite.

They’re light, crisp, and completely addictive.

Why You’ll Love This Recipe

• Packed with texture from tender chicken and crunchy vegetables
• Crispy and golden on the outside, juicy on the inside
• Easy to prepare with simple, accessible ingredients
• Make-ahead friendly and freezer friendly
• Great for Ramadan iftar platters or entertaining guests
• Can be deep fried, air fried, or baked
• Reliable recipe that doesn’t burst or turn soggy when done properly

Ingredients

• 1 small white onion, thinly sliced
• 1 teaspoon ginger garlic paste
• 200–250g chicken mince
• 2 cups shredded cabbage (about half a medium cabbage)
• 1 cup shredded carrot (1 large carrot)
• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon MSG (optional)
• Salt and black pepper to taste
• ½ cup chopped spring onions
• Spring roll pastry sheets
• Oil for frying

For Sealing

• 2 tablespoons flour
• 2–3 tablespoons water

Instructions

Step 1: Make the Filling

• Heat a little oil in a large pan over medium heat.
• Add the sliced onion and cook until softened.
• Stir in the ginger garlic paste and cook until fragrant.
• Add the chicken mince and cook, breaking it apart, until fully cooked and no longer pink.
• Add the shredded cabbage and carrots. Cook for 3–4 minutes until slightly softened but still lightly crisp.
• Stir in the soy sauce, oyster sauce, sesame oil, sugar, and MSG. Season with salt and black pepper to taste.
• Cook for another 1–2 minutes, then turn off the heat and mix in the chopped spring onions.
• If the mixture has excess moisture, stir in 1 tablespoon cornstarch or potato starch while still warm to absorb the liquid.
• Allow the filling to cool completely before wrapping.

Step 2: Wrap the Spring Rolls

• Mix flour and water to form a thick paste for sealing.
• Place a spoonful of cooled filling onto a spring roll sheet.
• Roll tightly, folding in the sides as you go.
• Seal the edge using the flour paste.
• Repeat with the remaining filling (this makes approximately 22–28 thin spring rolls).

Step 3: Fry

• Heat oil to 170–180°C.
• Fry in batches until golden brown and crispy, about 3–4 minutes.
• Do not overcrowd the pan.
• Remove and drain on paper towel before serving.

How to Fold the Spring Rolls (Triangle Method – Double Wrapped)

• Place a spring roll sheet on a clean surface and cut it diagonally to create two large triangles.
• Position one triangle in front of you with the long straight edge closest to you and the pointed tip facing away.
• Place 1 tablespoon of cooled filling near the base (about 2–3 cm above the long edge). Do not overfill.
• Fold the bottom corner up over the filling and tuck it in tightly.
• Roll upward once to secure the filling, keeping it tight as you go.
• When you reach the middle, lightly fold in the two side corners to create straight edges and prevent the filling from escaping.
• Continue rolling tightly toward the top pointed corner.
• Brush the tip with flour paste and seal.

For a Cleaner Finish (Double Wrap – Optional but Recommended)

• Place the rolled spring roll onto a second triangle sheet in the same position (long edge closest to you).
• Roll it again tightly the same way.
• Seal the final edge with flour paste.

This double wrap prevents the filling from showing through, makes the rolls sturdier, and gives an extra crispy exterior when fried.

Ramadan / Iftar Hosting Idea

These spring rolls are perfect for Ramadan because they can be fully prepared in advance and fried fresh right before iftar.

For hosting, serve them:

• Alongside samosas and pakoras on a mixed platter
• With sweet chilli sauce and garlic mayo
• Next to fruit chaat and dates for balance

You can also freeze them ahead of time and fry directly from frozen, making them ideal for busy Ramadan evenings.

Frequently Asked Questions

Can I bake or air fry them instead of deep frying?
Yes. Brush lightly with oil and bake at 200°C until golden, or air fry at 190°C for 10–12 minutes, flipping halfway.

Why are my spring rolls bursting while frying?
This usually happens if the filling is too wet or the rolls are overfilled. Make sure the mixture is cooled and not watery before wrapping.

Can I freeze them?
Yes. Freeze uncooked spring rolls in a single layer, then transfer to a freezer bag. Fry directly from frozen.

Can I use beef instead of chicken?
Absolutely. The same measurements work well with beef mince.

How long do leftovers stay fresh?
Cooked spring rolls stay crispy for several hours and can be refrigerated for up to 3 days. Reheat in an oven or air fryer to restore crispiness.

If you are more of a visual learner, here is how I make it: