Best Chicken Spring Rolls Recipes

CHICKEN SPRING ROLLS WITH GARLIC SOY DIPPING SAUCE

Steps:

• Combine all ingredients for the dipping sauce and set aside.
• Heat oil in skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, scallions and bean sprouts. Cook for 2 minutes or until the cabbage is just limp.
• Add the noodles and chicken; continue to cook until heated through.
• Stir in the hoisin and oyster sauces; toss to coat the mixture. The filling should be moist, but not wet. Remove from heat and allow to cool. Toss in chopped cilantro.
• Place a Vietnamese spring roll wrapper in a pan of hot (not boiling) water for about 15 seconds. Remove and place on plate. If using square wrappers, position one corner toward yourself. If round, it doesn't matter. :o).
• Spoon 2 tablespoons of the filling near the bottom (or corner near you) of the wrapper and fold up to enclose the filling. Fold in the left and right sides, then roll up the remainder of the way.
• Serve with Garlic-Soy Dipping Sauce.

THAI CHICKEN SPRING ROLLS

Steps:

• Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
• Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
• Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
• Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.

CHICKEN AND VEGETABLE SPRING ROLLS

Steps:

• Soak cellophane noodles in hot water for 10 minutes, until tender.
• Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken, carrots, cabbage, and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and scallions and toss to combine.
• Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the center (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal.
• Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water. Place spring rolls on lettuce, cover and steam 5 minutes, until wrappers are translucent.

BAKED CHICKEN SPRING ROLLS

Steps:

• Preheat oven to 400 and prepare baking sheet with parchment paper, sprayed with cooking spray.
• Prep chicken, rice noodles and veggies.
• Combine cabbage, bean sprouts, carrots, garlic and ginger. Set aside.
• Heat saucepan over medium heat and spray with cooking spray. Add cabbage mixture and cook for 2 minutes, stirring from time to time. Add hoisin sauce, fish sauce and ground coriander. Stir until well combined.
• Remove saucepan from heat, add chicken and noodles, combine. Set aside.
• *Note there are two different types of rice papers - I use the hard rice kind found in the refrigerator section, directions for those wrappers are as follows. I have not tried using the other wrappers, (I can't find them around here!), but feel free to use them as you normally would. I've heard they are easier to use than the crisp ones.
• Working with one rice paper at a time. Dip rice paper in warm water for 12-15 seconds until pliable. Remove rice paper to clean towel. Add about two tablespoons of noodle mixture to rice paper and wrap up tightly. Place seem side down on prepared baking sheet. Repeat until all filling is gone.
• Spray spring rolls with fine layer of cooking spray.
• Bake for 20-25 minutes, flipping rolls half way through.
• While rolls are baking, combine dipping sauce ingredients with wire whisk.

EASY CHICKEN STIR FRY AND BAKED SPRING ROLLS

Steps:

• In a small bowl mix chicken slices, olive oil, soy sauce, garlic, red pepper flakes and basil. Cover and refrigerate for at least 1 hour but no longer than 24.
• Heat a large skillet to a medium high heat. Add the marinaded chicken, Saute until lightly browned.
• Add carrots, sweet red peppers and celery. Continue to cook until vegetables begin to softened.
• Add bean sprouts, onions, peas, salt and black pepper. Mix cornstarch with water and set aside.
• Once the bean sprouts have softened to your liking, add the cornstarch mixture to thicken the juices.
• Stir in the sweet chili sauce and serve.
• Preparing Spring Rolls:.
• Allow mixture to cool, for easier handling.
• Work with one phyllo leaf at a time. Keep the remainder covered with a damp cloth or plastic wrap. They will dry out quickly if not.
• Sheets should be cut in half horizontally. Lay one sheet out on the counter and give a light coating of cooking spray (or brush with melted butter). Fold in half with the short sides together.
• With the short side towards you, place 2 tbsp (or to your liking) of mixture onto the lower third of the phyllo leaf. Bring the bottom up over the mixture, then fold in each side. Again, lightly coat with cooking spray. Roll tightly, and lay on a baking sheet with the seam side down. Continue in this manner until all the mixture has been used. Give another light coating of cooking spray. At this point, you can freeze them for later use or continue on to bake. With the full recipe, I've been able to make 30 spring rolls.
• Preheat oven to 375*. Bake for 15 - 20 minutes or until golden brown. Bake frozen rolls for 25 - 30 minutes.

CHICKEN SPRING ROLLS

Steps:

• Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix together chicken, onion, cabbage, carrot, barbeque sauce, hot pepper sauce, soy sauce and Worcestershire sauce.
• Place approximately 1 tablespoon of the chicken mixture in the center of spring roll wrappers. Moisten fingers with water, and wet the edges of the wrappers. Roll around the filling. Press seams to seal.
• In small batches, deep fry the spring rolls 3 to 5 minutes, or until golden brown. Drain on paper towels.

CHICKEN SPRING ROLLS

Steps:

• Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp.
• Add the noodles and chicken; continue to cook until heated through.
• Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
• Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
• Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

CHICKEN AND KUMQUAT SPRING ROLLS WITH HOISIN-CHILI SAUCE

Steps:

• Heat sesame oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and onion to skillet and sauté 3 minutes. Stir in kumquats. Remove from heat. Cool. Stir in bean sprouts.
• Toss basil and mint in small bowl to combine. Dip 1 rice paper round into bowl of warm water until soft, about 10 seconds. Place on clean, moist kitchen towel to drain 1 minute. Repeat with another rice paper round. Place second round atop first round for double thickness. Top with a lettuce leaf, then place 1/8 of chicken-bean sprout mixture near lower edge of round. Sprinkle with 1/8 of herb mixture. Fold in sides of round, then roll up, starting near filling. Repeat with remaining rounds, lettuce leaves, chicken-bean sprout mixture, and herb mixture. (Can be made 3 hours ahead. Wrap in plastic and refrigerate.)
• Whisk hoisin sauce and chili-garlic paste in medium bowl to blend. Slice each roll diagonally into 4 pieces, for a total of 32 pieces. Pour sauce into individual shallow bowls and place in center of each of 8 plates; surround with spring rolls and serve.
• *Available at Asian markets, specialty foods stores and some supermarkets.
• **Thin Vietnamese or Thai wrappers made from rice flour and known as banh trang. Available at Asian markets.

CHICKEN & VEGGIE SPRING ROLLS RECIPE BY TASTY

Steps:

• In a medium pan, sauté minced garlic and ginger until fragrant. Add in diced chicken, salt and pepper to taste, then cook until about 80% done.
• Add mushrooms and cook off the moisture.
• Add cabbage until soft, then toss in carrots and scallions. Remove from heat.
• Fill egg roll wrapper with filling, fold and seal with egg wash, then deep fry until golden brown.
• Serve immediately with hoisin sauce or sauce of choice.
• Enjoy!

CHICKEN SPRING ROLLS

Steps:

• Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
• Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
• Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

LUMPIA AYAM SAYUR (CHICKEN AND GARLIC SPRING ROLLS)

Steps:

• Place the noodles in a heatproof bowl and pour over boiling water. Leave to soak for 10 minutes (or follow the packet instructions). Once softened, drain and return to the bowl, tossing in a little oil to prevent them from sticking. Set aside.
• Heat 2 tablespoons of oil in a frying pan over a high heat and add the mince. Stirring continuously, fry the ground chicken until cooked through and well browned. Transfer to a bowl and set aside.
• Heat another 2 tablespoons of oil in the pan over a medium-high heat, add the mushrooms and sauté for 2-3 minutes or until cooked through. Add the carrots and bean sprouts and stir for 1 minute, then add the garlic and cook for a further 1 minute. Return the cooked chicken to the pan along with the noodles and spring onions, stirring for a further 1 minute. Finally, add the kecap manis, oyster sauce, fish sauce and lime juice, then continue to cook for a further 2 minutes or until the sauce is clinging to the meat. Taste and adjust the seasoning if necessary. (It is better for the filling to taste fairly strong at this stage because the spring roll wrapper absorbs a lot of the flavor during cooking.) Set aside to cool.
• Lay a clean tea towel over the spring roll wrappers to prevent them from drying out. Line a tray with baking parchment. Cut a chunk of banana with the skin on to use as glue for the spring roll. (Alternatively, you can use beaten egg.) Peel one wrapper off the top of the pile and lay it on a chopping board, facing you like a diamond. Place 1-2 tablespoons of the filling on the bottom third of the wrapper. Roll the bottom corner of the wrapper up over the filling and then continue rolling until you reach the middle. Fold in the left and right corners, then rub the flesh of the banana along the edges of the exposed top corner of the wrapper. (If using beaten egg, brush this on instead.) Finish rolling up the rest of the wrapper and seal the final corner. Place the spring roll on the tray. Repeat with more wrappers until all the filling is used up.
• Fill a deep saucepan one-third full with oil. Heat the oil to 320°F/160°C. (If you do not have a kitchen thermometer, check the oil is at temperature by adding a cube of bread; it should turn golden in 25-30 seconds.)
• Carefully lower 4-6 spring rolls into the hot oil, without overcrowding the pan. Deep-fry for 4-6 minutes or until golden all over. Transfer to a tray lined with paper towels to absorb any excess oil. Repeat with the remaining spring rolls. Serve immediately, with sambal or dipping sauce, if you like.
• Do Ahead: The spring rolls can be frozen in a single layer on a tray, then piled into a bag or container and kept in the freezer for up to 3 months. If cooking from frozen, cook for 6-7 minutes, or until golden. Once cooked they last for up to 2 days in the fridge and can be reheated in the oven for 10 minutes at 325°F/170°C/150°C fan/gas 3.
• Variations
• Vegetable spring rolls: Omit the ground meat from the recipe and instead triple the quantity of carrots, shiitake and bean sprouts. The remaining ingredients should stay the same. If you want to make the recipe vegetarian, replace the oyster sauce and fish sauce with light soy sauce, adding a little at a time until you are happy with the flavor. Once added to the pan, simmer to reduce this extra soy sauce for a couple of minutes.
• Pan-fried spring rolls: Preheat the oven to 400°F/200°C/180°C fan/gas 6. Heat 3 tablespoons of oil in a large pan over a medium-high heat. Gently place the prepared spring rolls in the hot oil, cooking in batches so as not to overcrowd the pan. Continue turning the spring rolls in the hot oil until they are golden all over, about 5 minutes, adding more oil if necessary. Transfer to a tray lined with paper towels to absorb any excess oil, then to a baking tray lined with baking parchment, and finish cooking in the oven for 7-10 minutes.

CRISPY ORANGE-CHICKEN SPRING ROLLS

Steps:

• Combine Chili pepper, garlic, ginger, wine, orange juice, and soy sauce in medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.
• In small pan, heat canola oil and saute chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.
• Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface. Arrange 2 - 3 TBSP of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
• Coat a large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Broil the rolls until lightly browned and crisp, 8-10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8-10 minutes. Serve each roll wrapped in a lettuce leaf with your favorite sweet and sour sauce.

CRISPY FRIED CHICKEN SPRING ROLLS

Steps:

• Heat the peanut oil in a wok. When hot, stir fry the carrot for 1 minute. Add the cabbage, mushroom, and chicken and fry for another minute, stirring all of the time.
• Season with a little pepper; add the sugar, both soy sauces and the sesame oil.
• Combine 2 tsp of the cornflour with about 3 tbsp of water and stir into the filling while still on the heat. Any juices will soon thicken. Remove from heat and leave to cool.
• Combine remaining cornflour with enough water to make a thin paste. Lay out a spring roll wrapper and put 1 tbsp of filling across one end. brush the edges of the wrapper with cornflour liquid to help it stick.
• Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylinder. Pinch the edges together to form a good seal.
• Repeat with remaining wrappers and filling.
• Heat the vegetable oil in a deep fryer, and cook rolls in batches until golden and crisp.

CRISP ORANGE-CHICKEN SPRING ROLLS

Steps:

• Combine chili pepper, garlic, ginger, wine, orange juice, and soy sauce in a medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.
• In a small pan, heat canola oil and saute chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.
• Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
• Coat the large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Broil the rolls until lightly browned and crisp, 8 to 10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes. Serve each roll wrapped in lettuce leaf, with Sweet and Sour Chili Sauce.

CHICKEN AND VEGETABLE SPRING ROLLS

Steps:

• Using a sharp knife, dice the chicken into 1/4in pieces. Heat the groundnut oil in a wok over a high heat and stir-fry the chicken for 2-3 minutes, stirring all the time.
• Season with soy sauce and sprinkle with five spice powder before taking the chicken out of the wok and leaving on one side to cool.
• In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, scallions, and sliced carrot. Add the cooled chicken and stir well to combine everything together.
• Place two spring roll wrappers on top of each other, and spoon two tablespoons of the chicken filling in the centre of the layered sheet.
• Mix the cornstarch with the water and use to brush over the wrapper edges - this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in, over the filling, and roll the wrapper into a cigar shape.
• Deep fry the spring rolls in hot oil, over a medium heat, until golden brown - about 3-5 minutes. Drain on absorbent paper before serving with sweet chilli sauce.

BAKED CHICKEN SPRING ROLLS

Steps:

• 1. Preheat oven to 400ºF. Brush a rimmed baking sheet with 1 Tbsp. vegetable oil. Combine chicken, coleslaw mix, scallions, ginger, sesame oil and soy sauce in a large bowl. 2. Put 2 Tbsp. water into a small bowl. Place an egg-roll wrapper on a flat surface with a long side facing you. (Keep other wrappers covered while you work.) Spoon about 1/4 cup chicken mixture in a line 1 inch from bottom edge of wrapper, leaving 1 inch on either side. Moisten edge farthest away from you with water. Roll bottom edge over chicken and then fold side edges in toward filling. Roll wrapper tightly and seal by pressing lightly on edge. Place on baking sheet, seam side down. Repeat with remaining filling and wrappers. 3. Brush tops of rolls with remaining 3 Tbsp. oil and bake for 15 minutes. Turn and bake until crisp and golden on both sides, about 10 minutes longer. Serve immediately.

PESTO CHICKEN AND SPINACH SPRING ROLLS

Steps:

• Preheat a fryer or a stock pot with 3 inches of oil to 350. Fill a bowl with ice and place another bowl with the chicken on top of the ice. Add chopped spinach, carrots and 3/4 of the pesto. Mix together. Season and cook a little spoonful to check for seasoning. Layout lumpia wrapper, top with chicken mixture, roll tightly and let rest seam side down. Fry spring rolls until golden brown and delicious, about 6 - 8 minutes and remove to a paper towel-lined plate. Meanwhile, take 2 tablespoons pesto and mix with juice and zest of lemon and toss with 1 cup of spinach season. To serve, plate a small mound of spinach salad and surround with spring roll halves (cut on a steep bias)

THAI CHICKEN SPRING ROLLS

Steps:

• In a medium bowl, toss together the leftover chicken and vegetables. Put a wrapper onto a clean work surface with the corners of the wrapper facing North, South, East and West. Spoon about 2 to 3 tablespoons of the filling on the bottom third of the wrapper. Dampen the edges of the wrapper with some water to help it seal. Fold the bottom edge of the wrapper up over the filling and roll up half way. Fold the 2 side corners in toward the middle and continue to roll, pulling back slightly as you roll, to ensure a tightly wrapped spring roll. Repeat with the remaining wrappers and filling. Cover with a damp towel to keep them from drying out.
• Heat the canola oil in a high-sided skillet over medium-high heat to 350 degrees F.
• Add the spring rolls, 3 or 4 at a time, to the hot oil. Fry on all sides until crispy and golden brown in color, about 2 to 3 minutes per s side. Transfer the rolls to a serving platter and serve with the peanut dressing, for dipping.

CHICKEN SPRING ROLLS WITH HOISIN SAUCE

Steps:

• Cook rice in water as directed on package. Meanwhile, in small bowl, mix hoisin sauce, soy sauce, oil, vinegar, garlic and gingerroot. In medium bowl, mix chicken, coleslaw, carrots and onions; set aside.
• Fill pie plate with water. Place 1 spring roll wrapper in water 45 to 60 seconds or until pliable but not completely softened. Gently remove wrapper from water, shaking to drain excess water; place on damp paper towel. Place 1 cilantro leaf in center of wrapper. Spoon about 2 tablespoons cooked rice in a row about 4 inches long over cilantro leaf. Spoon about 1/3 cup chicken mixture on rice; press into log shape. Pull wrapper over filling; bring up the 2 ends and roll up, tucking in loose ends. Repeat.
• Serve immediately with hoisin sauce mixture.

CHICKEN CAESAR SPRING ROLLS

Steps:

• Fill a large bowl with room-temperature water. Soak 1 rice wrapper in the water until it bends easily, about 15 seconds.
• Lay wrapper flat. In a row across the center, place a small handful of lettuce leaves, a few strips of chicken, and a few slices of red bell pepper, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
• Cut in half and serve with Caesar dressing for dipping.