This Chicken Spring Roll recipe is a tasty variation of chicken lumpia. Compared with some other spring roll varieties, this version is made with ground chicken and can be a lighter alternative depending on the ingredients you choose. The filling is seasoned simply and wrapped in thin spring roll wrappers, then deep fried until the exterior is crisp and golden.
Preparing chicken spring rolls follows the same basic method as most spring rolls: combine the filling, wrap it tightly, seal the edges, and fry at the right temperature. Sealing the wrapper well prevents the filling from escaping during frying. Cook over low to medium heat so the meat cooks through before the wrapper becomes too dark. These spring rolls are excellent served with fried rice and a dipping sauce such as sweet and sour sauce or banana ketchup for a familiar, comforting combination.
Give this Chicken Spring Roll recipe a try and adjust the seasonings to your taste. If you prefer, add finely chopped vegetables or herbs to the filling for extra texture and flavor.
Did you make this? If you snap a photo, tag us on Instagram so we can see your creations!
Chicken Spring Roll Recipe
10 minutes
12 minutes
22 minutes
Rate Recipe
Ingredients
- 1 lb. ground chicken
- 1 medium onion minced
- 1/4 cup minced carrots
- 2 tablespoons minced parsley
- 1 teaspoon garlic powder
- 1 tablespoon sesame oil
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 raw egg beaten
- 20 to 30 pieces spring roll wrapper
- 2 cups cooking oil
Instructions
- In a large mixing bowl, combine the ground chicken, minced onion, minced carrots, parsley, garlic powder, sesame oil, salt, and pepper. Mix thoroughly until the ingredients are evenly distributed.
- Scoop about 2 to 3 tablespoons of the mixture and place it near one edge of a spring roll wrapper. Roll the wrapper over the filling, fold in the sides, and continue rolling to form a tight cylinder. Brush a little of the beaten egg along the final edge to seal the wrapper.
- Heat the cooking oil in a deep frying pan or wok. Warm the oil over medium heat until it reaches an appropriate frying temperature.
- Fry the spring rolls in batches over low to medium heat for about 10 to 12 minutes, turning occasionally so they brown evenly. Fry until the wrappers are crisp and golden and the filling is cooked through.
- Remove the fried spring rolls and drain them on a plate lined with paper towels to absorb excess oil.
- Serve hot with sweet and sour sauce, banana ketchup, or your preferred dipping sauce.
- Share and enjoy!
Tips and Variations
- For extra crunch, add finely chopped water chestnuts or jicama to the filling. These ingredients keep their texture when cooked and add pleasant contrast.
- If you prefer a lower-fat option, bake the spring rolls on a lightly oiled sheet at 400°F (200°C) until golden, turning once. They won’t be as crisp as deep-fried, but still tasty.
- Adjust seasoning to taste. You can add a splash of soy sauce or a pinch of sugar to balance flavors if desired.
- Make ahead: assemble the rolls and freeze them on a tray. Once frozen, transfer to a sealed container and cook from frozen—add a few extra minutes when frying.
Nutrition Information
Serving:
8
Vanjo Merano