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Crispy Chicken Spring Rolls

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer, Side Dish, street food
Cuisine Asian, Chinese, Fast food
Servings 0

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
  • 2 tablespoons flour
  • 2 –3 tablespoons water

Instructions
 

  • 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 not mushy.
  • 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 you notice excess moisture in the mixture, stir in 1 tablespoon of cornstarch or potato starch while the filling is still warm. This will absorb extra water and prevent soggy or bursting spring rolls.
  • Allow the filling to cool completely before wrapping.
  • Prepare a thick paste by mixing flour and water.
  • Place a spoonful of cooled filling onto a spring roll sheet and roll tightly, folding in the sides as you go. Seal the edge with the flour paste.
  • Repeat with the remaining filling.
  • This recipe yields approximately 22–28 thin spring rolls, depending on how tightly you roll them.
  • Heat oil to 170–180°C. Fry the spring rolls in batches until golden brown and crispy, about 3–4 minutes.
  • Remove and drain on paper towel before serving.

Notes

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.
Keyword crispy chicken spring rolls, ramadan recipes, spring rolls
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