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These DIY chicken spring rolls have a super crunchy outer layer packed with soft, pulled chicken and crunchy veggies. Each bite gives you that amazing mix of snap and flavor that beats anything you'd get eating out.
We served these at our last get-together and they vanished fast. Everyone kept hanging around the kitchen, drawn in by the amazing smell of the chicken and veggies, waiting impatiently for the next batch to come out.
Tasty Ingredients Breakdown
- Chicken: Grab some cooked or leftover chicken breast and pull it apart finely. If you're cooking chicken fresh, don't overdo it since it'll cook more when fried.
- Cabbage: Look for white cabbage that feels heavy and has bright, snappy leaves with pale centers.
- Wrappers: Go for standard egg roll wrappers made from wheat, not rice paper. They should bend easily without breaking.
- Vegetables: Pick carrots and other veggies with bright colors and firm texture. Cut them all the same size into thin strips.
- Oil: Use something that doesn't have much flavor but can handle high heat, like vegetable or canola oil.
Putting Them Together
- Get Your Filling Ready:
- Pull chicken into tiny, even bits. Stir it up with shredded cabbage and carrot strips until everything's mixed well.
- Working With Wrappers:
- Set wrapper down so it looks like a diamond. Cover the ones you aren't using with a damp towel so they stay soft. They need to be flexible but not wet.
- How To Roll:
- Put two spoonfuls of filling just below the middle. Pull the bottom point up and over, giving it a gentle tug to make it snug. Fold the side points in like you're making an envelope.
- Closing It Up:
- Keep rolling upward with steady pressure. Dab some water on the final edge so nothing leaks out during cooking.
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My grandma always taught me that how tight you roll matters a ton. Too loose and they get soggy, too tight and they might pop open when frying.
Cooking Instructions
Keep your oil steady at 350°F. Cook 3-4 rolls at once for about 3-4 minutes on each side until they turn golden brown.
Serving Suggestions
Put them out hot and crunchy on a nice plate with different dips. Cut them at an angle if you're serving them as starters.
Mix It Up Ideas
Feel free to switch out veggies or add different spices. Throwing in some water chestnuts gives them an awesome crunch.
Keeping Them Fresh
Put uncooked rolls between sheets of parchment in the fridge. Make soggy cooked ones crispy again in your oven or air fryer.
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I've spent years getting this recipe just right, and I can tell you that taking your time with prep and nailing the technique makes all the difference. Once you get the hang of it, you'll be making takeout-quality spring rolls right in your kitchen.
Frequently Asked Questions
- → Can I prepare them beforehand?
- Sure thing! Make the filling early, but leave the rolling and frying for the last minute to keep them crunchy.
- → Is baking instead of frying possible?
- Yep! Brush with oil, bake at 400°F for 15-20 minutes, and flip midway to get both sides crispy.
- → How should I freeze these?
- Lay uncooked rolls on a tray to freeze. Once firm, transfer to a freezer bag. Fry directly from frozen but add a bit more cooking time.
- → What could replace chicken?
- You can use tofu, shrimp, or pork—pick what you like most!
- → Why do my rolls burst when frying?
- Don’t overfill, seal edges tightly, and leave room while rolling for steam to escape as they cook.