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These DIY chicken spring rolls boast a lightly crunchy exterior wrapping juicy shredded chicken and crisp veggies. Every bite offers that perfect mix of snap and flavor that makes homemade versions way better than takeout.
When we hosted friends last week, these rolls were gone in minutes. Everyone drifted toward the kitchen, following the amazing smell of the chicken and veggie mix as each batch came out of the oil.
Essential Ingredient Breakdown
- Chicken: Go with cooked or leftover chicken breast, pulled into tiny shreds. If cooking fresh, don't overdo it since it'll cook more during frying.
- Cabbage: Look for white cabbage that feels heavy with snappy leaves and a clean, pale center.
- Wrappers: Stick with regular egg roll wrappers made from wheat - don't swap in rice paper. They should bend easily without cracking.
- Vegetables: Pick carrots and other veggies with bright colors and firm texture. Slice them into skinny, even strips.
- Oil: Go for something that doesn't have much flavor but can handle heat, like veggie or canola oil.
Wrapping Directions
- Get Your Filling Ready:
- Pull chicken into tiny, even bits. Stir well with shredded cabbage and carrot strips so everything's mixed up nicely.
- Working With Wrappers:
- Set wrapper down like a diamond. Cover the rest with a slightly wet towel so they stay soft. Your wrapper should feel bendy but not soggy.
- Wrapping Technique:
- Drop two spoonfuls of filling just below the middle. Fold the bottom point up and over, giving a gentle tug to snug it up. Tuck in both side points to make a pocket.
- Closing It Up:
- Keep rolling upward with steady pressure. Dab the final edge with water so nothing leaks out during cooking.
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My grandma always taught me that how tight you roll matters so much - too loose and they get soggy, too tight and they'll explode when they hit the hot oil.
Cooking Instructions
Keep your oil steady at 350°F. Cook in small groups of 3-4 rolls for about 3-4 minutes on each side until they turn golden brown.
Serving Suggestions
Put them out steaming hot on a nice plate with several dipping sauces around them. Cut them at an angle if you're serving them as appetizers.
Mix-up Ideas
Feel free to switch up your fillings with different veggie combos or spice blends. Tossing in some water chestnuts adds a great crunch.
Keeping Them Fresh
Uncooked rolls can sit between sheets of parchment paper in your fridge. Bring back the crunch of leftover fried ones in your oven or air fryer.
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I've spent years tweaking this recipe and can tell you that paying attention to the details makes all the difference. Once you've got the basics down, you'll be making spring rolls that beat anything you can buy.
Frequently Asked Questions
- → Can I make these in advance?
- Sure thing, you can prep the filling beforehand, but roll and fry them fresh for the best crunch factor.
- → Is there a way to bake them?
- Definitely! Brush them with some oil, pop them in a 400°F oven, and bake for 15-20 minutes. Flip halfway for even results.
- → How can I freeze them?
- Lay the uncooked rolls on a tray to freeze. Once frozen solid, put them in a freezer-safe bag. Fry straight from frozen, but allow extra cooking time.
- → What can I use instead of chicken?
- Swap the chicken with shrimp, pork, or tofu—pick what fits your craving best!
- → Why do my rolls open while frying?
- Close the edges securely, don’t pack them too tight, and roll them lightly so steam can escape as they fry.