Easy Homemade Chicken Spring Rolls

Okay, so I know what you’re thinking. Spring rolls? Aren’t those, like, takeout only? Or a project for someone with way more patience and less questionable life choices than me? Well, hold your horses, buttercup, because I’m about to blow your mind with these Easy Homemade Chicken Spring Rolls. They’re crispy, savory, packed with goodness, and honestly, way easier than wrestling a toddler into their snowsuit – even if it feels just as chaotic in the kitchen.

You guys know my husband, Mark, right? The man who thinks “cooking” means adding water to instant noodles? Yeah, that one. The first time I made these, he walked in, sniffing the air like a bloodhound on a mission, and immediately declared, “Oh, you bought takeout!” I was simultaneously offended and flattered. My kids, bless their sticky little hearts, usually approach anything green with the suspicion of a bomb squad. But with these? My youngest, Leo, actually said, “Mommy, can I have *another* crunchy one?” I almost fainted. Almost. Then I saw he’d dipped it in ketchup. Oh well, a win is a win, right? And half the fun is just watching them try to eat without dripping sauce everywhere, which, let’s be real, never happens. My kitchen looked like a condiment explosion aftermath, but their happy little faces were worth it. Mostly.

Time-Saving Hacks

• Shortcut that keeps you sane: Grab a bag of pre-shredded coleslaw mix from the produce section. It has cabbage and carrots already prepped! Your knife can stay in the drawer, living its best, clean life.
• Hack that saves dishes but still looks like effort: Mix your filling directly in the skillet you’re cooking the chicken in. Fewer bowls mean less scrubbing, more Netflix. You’re welcome.
• The sneaky “cheat” you always pull when you’re in a rush: Frozen cooked chicken strips, thawed and shredded. Seriously, don’t tell anyone. It shaves off like, 15 minutes, and nobody’s the wiser.

Kitchen Confessions

• The disaster story: The very first batch? I *thought* I had sealed them perfectly. Halfway through frying, they started…unfurling. Like little culinary bad butterflies trying to escape. My oil splattered, the filling went everywhere, and I ended up with what looked like a chicken stir-fry that had suffered a catastrophic wrapper failure. We still ate it. With forks. And a lot of napkins.
• A silly mistake you or your family made with this recipe: My eldest, Mia, once tried to “help” by adding extra sauce to the filling – turns out, she grabbed the maple syrup instead of the soy sauce. We had oddly sweet and sticky spring rolls that day. Surprisingly not terrible, but definitely a one-off experiment.
• Honest admission: the messy part you secretly skip: I rarely bother with the egg wash for sealing. A little water on the edges works just fine, and honestly, who needs another tiny bowl to wash? My kitchen is already a war zone.

What to Serve It With

Honestly, these Easy Homemade Chicken Spring Rolls are a meal in themselves, but if you’re feeling fancy (or just have other things kicking around the fridge), a simple dipping sauce is a must. Think sweet chili sauce, a quick soy-ginger dip, or even just plain old plum sauce. For a full meal experience, pair them with some steamed rice and a crisp green salad that you probably didn’t have time to make from scratch anyway. No judgment here.

✔Tips & Mistakes

Don’t overfill your wrappers; less is more when it comes to rolling, unless you enjoy culinary explosions. Make sure your oil is hot enough for frying (a small piece of wrapper should sizzle immediately) but not smoking, or you’ll burn the outside before the inside gets crispy. If baking, a little spritz of oil helps with browning. And please, for the love of all that is holy, don’t wrap them too loosely, or they’ll unravel faster than my kids after a sugar rush.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh. Leftovers (if you have any, which is a big IF) are fantastic for lunch the next day. Just zap ’em in the microwave or, even better, crisp them up in an air fryer or oven for a few minutes.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible.
Feeling adventurous? Use ground pork or shrimp instead of chicken. Go wild with your veggies: shredded bell peppers, mushrooms, or even some finely chopped spinach can sneak in there. Just make sure everything is cooked down and drained well so your filling isn’t watery. Gluten-free? Look for rice paper wrappers instead of traditional wheat-based ones.

Frequently Asked Questions

Easy Homemade Chicken Spring Rolls

A quick and delicious recipe for chicken spring rolls filled with fresh vegetables and herbs.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 4

Calories 120 kcal

Ingredients

  

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Main Ingredients

• 1 lb ground chicken lean and cooked
• 2 cups shredded cabbage green or purple
• 1.5 cups julienned carrots fresh and crunchy
• 1 cup sliced bell peppers any color
• 1 tbsp soy sauce low sodium preferred
• 1 tbsp sesame oil for flavor
• 12 oz spring roll wrappers thawed
• 1 cup herbs (mint or cilantro) fresh and chopped

Instructions

 

Preparation Steps

• In a large bowl, mix cooked ground chicken with cabbage, carrots, bell peppers, soy sauce, sesame oil, and herbs.
• Lay a spring roll wrapper on a clean surface. Packet with about ¼ cup of filling at the bottom third of the wrapper.
• Fold the bottom over the filling, then fold the sides in and roll tightly to seal.
• Repeat until all filling is used. Heat oil in a skillet over medium heat.
• Fry the spring rolls until golden brown, about 2-3 minutes per side.
• Drain on paper towels and serve hot with your favorite dipping sauce.

Notes

For extra flavor, serve with a spicy dipping sauce. You can also add rice noodles to the filling for added texture.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

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