Easy Chicken Spring Rolls Recipe

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Delving into our easy chicken spring rolls recipe is like unwrapping a gift of flavors—ideal for Chinese New Year or any festive occasion!

Imagine golden brown, crispy spring rolls filled with a mixture of chicken and fresh vegetables, all seasoned to perfection with ginger, Chinese five-spice, soy sauce, and oyster sauce. Every bite is pure delight!

Before making this recipe for the first time, we thought it was going to be a tricky process, but it couldn’t be easier! Just follow our step-by-step guide, and you will have a plate of spring rolls as delicious as those you find in Asian restaurants.

Don’t have time for this chicken spring roll recipe now? Tap the share icon in the bottom right of the screen, then tap the heart icon ♥ to save it for later!

While you may prefer to skip to the recipe card, we suggest reading the entire blog post to avoid missing valuable tips and substitution suggestions and to ensure you have the necessary ingredients, equipment, and understanding of the steps and timings.

Easy Chicken Spring Rolls Recipe

We first shared this chicken and vegetables spring roll recipe back in 2012 for our Year of the Dragon Chinese Banquet, and it’s one of our favorite appetizers when eating Chinese food. In fact, out of all the dishes served at that dinner party, the spring rolls were the biggest hit of the night!

Many foods that are eaten during the Chinese New Year celebrations have symbolism, and spring rolls symbolize wealth because their shape is similar to gold bars. Chinese Pork Dumplings also represent wealth and prosperity because of their crescent shapes, which look like ancient Chinese gold ingots.

Read more about the symbols and traditions of Chinese New Year.

What Are Spring Rolls?

Spring rolls are rolled appetizers or dim sum commonly found in Chinese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region’s culture,  though they are generally filled with vegetables. 

Wikipedia

If you are an American reading this recipe, you may call them egg rolls, and if you’re from the UK, you may also call them pancake rolls. In both these instances, the spring roll wrappers encase a mixture of ingredients and are deep-fried. 

Not to be confused with Vietnamese rice paper rolls, which use rice paper wrappers that are soaked in water and wrapped around fresh vegetables and other cooked ingredients like shrimp. You can see through the paper into the filling.

Whether you’re celebrating Chinese New Year, hosting a dinner party, or just craving a savory snack, these chicken spring rolls are a wonderful choice! They can be prepared in advance and cooked just before serving.

They pair wonderfully with sweet chili sauce, offering a balance of sweet and spicy flavors. For a complete feast, serve them alongside other Chinese dishes, like Crispy Deep Fried Chinese Five Spice Shrimp, Chinese Boiled Pork Dumplings, and Asian Cabbage Salad with Warm Spicy Peanut Dressing.

How To Make Chinese Chicken Spring Rolls

If you want the quick printable recipe card, scroll to the bottom of this post to print it out. But for all the tips, keep reading!

Number of Servings: 8
Prep Time: 20 mins | Cook Time: 5 mins | Additional Time: 60 mins | Total Time: 85 mins

Step 1 – Gather Your Ingredients

The ingredients and tools in this recipe are conveniently linked to online retailers like Amazon or Amazon Fresh.

• Fresh Produce – Bean Sprouts, Garlic, Ginger, Spring Onions (Green Onions/Scallions), Carrot
• Protein – Skinless, Boneless Chicken Breasts
• Cornstarch – Also known as cornflour. This is combined with some water to make a “glue” to seal the spring rolls.
• Groundnut Oil – Also known as peanut oil. This has a high smoking point, making it a great choice for deep-frying food.
  • If allergies are a concern for you, or you can’t source this oil (another common ingredient used in Asian cuisine), you can use another type of neutral oil, such as canola, sunflower, or vegetable oil.
  • Do not get this confused with sesame oil, which is for dressing food rather than cooking with it.
• Light Soy Sauce
• Oyster Sauce – This optional ingredient that adds umami and a depth of flavor.
• Chinese Five-Spice Powder– A blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. Each spice contributes its unique flavor, creating a balance that is both aromatic and deeply satisfying. 
• Dried Chinese Shitake Mushrooms – These can be found in Asian grocery stores and need to be rehydrated in hot water before use in this recipe.
  • If you can’t source dried mushrooms (which have a more intense flavor), substitute for fresh mushrooms, but ensure you cook out any excess water to prevent soggy spring rolls!
• Egg Roll/Spring Roll Wrappers – As we mentioned earlier, they’re not to be confused with rice roll wrappers. You need the type of wrapper that is made with wheat flour.
  • We use Spring Home TYJ Spring Roll Pastry (pictured below), which can be found in the freezer section of supermarkets.

The complete list of ingredients with measurements is on the recipe card at the end of this post.

Step 2 – Kitchen Tools

• Sharp Knife
• Chopping/Cutting Board
• Mixing Bowls
• Large Wok – Or you can use a Large Nonstick Frying Pan or Skillet.
• Large, Deep Saucepan – For deep-frying. Or you could use a Stand-alone Deep Fryer Unit.
• Spider Strainer/Slotted Spoon – For lifting the cooked spring rolls from the hot oil.
• Kitchen Paper Towels – for absorbing excess oil after frying.

The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).

Step 3 – Stir-Fry the Chicken

Heat a wok over high heat and then add one tablespoon of groundnut oil. When the oil is smoking, add the cubed chicken breast and stir-fry for 2-3 minutes until the chicken is cooked through.

Add the Chinese five-spice powder, light soy sauce, and oyster sauce (if using) and stir through to coat the chicken. Transfer that cooked chicken to a plate and leave to cool.

Step 4 – Prepare the Dried Mushrooms

Meanwhile, place the dried mushrooms into a small bowl and add some warm water.

Leave to soak for as long as the package instructs (typically 20-60 minutes), then drain well and cut into thin slices.

Step 5 – Prepare the Filling

Place the cooked and cooled chicken into a large bowl with the sliced, rehydrated mushrooms, chopped garlic, grated ginger, carrot strips, bean sprouts, and finely chopped spring onions. Toss to combine and set aside.

Step 6 – Prepare the Slurry

Mix the cornflour and water together to use as a “glue” around the wrapper edges to hold them together and to stop them from bursting whilst deep frying. Set aside.

Step 7 – Fold the Spring Rolls

Place two spring roll sheets on top of each other onto a flat surface, with one corner facing you. Add a spoonful of the filling to this bottom end, 

Fold the wrapper over the filling, then bring the sides over and continue rolling and sticking together with the cornflour/water mix to form a cigar shape. Ensure to keep the wrapping tight. Continue with the remaining wrappers and filling.

​TIP! Cover the spring roll wrappers with a damp cloth to prevent them from drying out.

MAKE AHEAD! You can prepare the spring rolls in advance. Cover with plastic wrap and place in the fridge until ready to deep fry. Bring to room temperature for about 30 minutes before frying.

Step 8 – Heat Oil for Deep-Frying

Pour the groundnut oil into a deep saucepan (or use your deep-fat fryer) and heat to 180°/350°F.

TIP! Use a food thermometer to check the temperature of the oil. If you do not have one, you can test if the oil is hot enough by dropping a cube of bread into it. If it turns golden in 15 seconds and floats on the surface, it is hot enough to fry.

Step 9 – Fry the Spring Rolls

Place a spring roll onto a slotted spoon or spider strainer and lower into the hot oil. Depending on the size of your pan, cook 1-3 at a time; do not overcrowd the pan. Cook for 3-5 minutes until crispy and golden brown.

Transfer to a plate lined with kitchen paper towels to absorb excess oil. Cook the remaining spring rolls. Serve hot with a dipping sauce of choice.

TIP! You may have to bring the oil back up to temperature between batches.

Quick Spring Roll Dipping Sauces

Want the perfect dipping sauce for your spring rolls? Try one of these quick-to-make sauces:

• Peanut Sauce: Combine half a cup of smooth/creamy peanut butter with two tablespoons of soy sauce, one tablespoon of honey, one teaspoon of chili-garlic sauce, and water to adjust the consistency as desired.
• Sweet & Sour Dipping Sauce: Whisk together one tablespoon each of fish sauce and sweet chili sauce with half a tablespoon each of lime juice and rice wine vinegar in a small bowl. Stir in one teaspoon of sugar until dissolved, and add as much chopped red chili pepper as desired.
• Hoisin Dipping Sauce: Mix together half a cup of Hoisin sauce, two tablespoons of soy sauce, and one tablespoon each of sesame oil and rice vinegar.

Storing Leftovers & Freezing

• Storing Leftovers:
  • Cool (within 1-2 hours), transfer to an airtight container, and store in the fridge for up to 3 days.
  • Reheat in a hot oven or air fryer (200°C/400°F) for 10 minutes until heated through.
  • You may not achieve the same crispness on reheating as when they were freshly made.
• Freezing Instructions:
  • You can freeze both cooked and uncooked spring rolls. Ensure cooked spring rolls have been cooled completely before freezing.
  • In both cases, freeze on a baking sheet lined with parchment paper until frozen, then transfer to a freezer bag or an airtight, freezer-safe container to help prevent freezer burn and eliminate unwanted freezer smells. 
  • Label with the dish’s name, thawing/reheating instructions, and the date to keep track of your food storage.
  • Store in the freezer for up to 3 months.
  • You can cook the spring rolls from frozen, but add an additional few minutes to the cooking time.
• With all leftovers, ensure the food looks and smells okay before consuming.
• Safe Minimum Internal Temperature Chart for Cooking
• You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).

Printable Chicken Spring Roll Recipe Card

Below is the printable recipe card. To save ink, any demonstration photos on the recipe card are not printed out.

*NEW FEATURE!* Tap the Add To Shopping List button to save the ingredients list to your phone!

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Continue to Content

Chicken and Vegetable Spring Rolls

Yield: 8

Prep Time: 20 minutes

Cook Time: 5 minutes

Additional Time: 1 hour

Total Time: 1 hour 25 minutes

Savor the crunch and flavor of these homemade easy chicken spring rolls, a perfect blend of seasoned chicken and fresh vegetables wrapped in a crispy golden brown shell.

Print

Ingredients

• 2 small, skinless, boneless chicken breasts
• 1 Tbsp groundnut (peanut) oil or vegetable oil
• 1 Tbsp light soy sauce
• 1 Tbsp oyster sauce
• 1 Tbsp Chinese five-spice powder
• 4 Chinese dried mushrooms
• 1 garlic clove, finely chopped
• 2.5 cm (1 inch) piece of fresh ginger, peeled and grated
• 75g (½ cup) beansprouts
• 2 large spring onions (green onions), finely chopped
• 1 medium carrot, cut into thin strips
• 16 spring roll wrappers (2 per spring roll)
• 1 Tbsp cornflour (cornstarch)
• 1 Tbsp water
• 750ml (3 cups) groundnut (peanut) oil or vegetable oil for deep frying

Instructions

1. Heat a wok over high heat and then add one tablespoon of groundnut oil. When the oil is smoking, add the cubed chicken breast and stir-fry for 2-3 minutes until the chicken is cooked through. Add the Chinese five-spice powder, light soy sauce, and oyster sauce (if using) and stir through to coat the chicken. Transfer that cooked chicken to a plate and leave to cool.
2. Meanwhile, place the dried mushrooms into a small bowl and add some warm water. Leave to soak for as long as the package instructs (typically 20-60 minutes), then drain well, then cut into thin slices.
3. Place the cooked and cooled chicken into a large bowl with the sliced, rehydrated mushrooms, chopped garlic, grated ginger, carrot strips, bean sprouts, and finely chopped spring onions. Toss to combine and set aside.
4. Mix the cornflour and water together to use as a "glue" around the wrapper edges to hold them together and to stop them from bursting whilst deep frying. Set aside.
5. Place two spring roll sheets on top of each other onto a flat surface, with one corner facing you. Add a spoonful of the filling to this bottom end,
   Fold the wrapper over the filling, then bring the sides over and continue rolling and sticking together with the cornflour/water mix to form a cigar shape. Ensure to keep the wrapping tight. Continue with the remaining wrappers and filling.
6. Pour the groundnut oil into a deep saucepan (or use your deep-fat fryer) and heat to 180°/350°F.
7. Place a spring roll onto a slotted spoon or spider strainer and lower it into the hot oil. Depending on the size of your pan, cook 1-3 at a time; do not overcrowd the pan. Cook for 3-5 minutes until crispy and golden brown. Transfer to a plate lined with kitchen paper towels to absorb excess oil. Cook the remaining spring rolls. Serve hot with a dipping sauce of choice.
   
   

Notes

1. ​TIP! Cover the spring roll wrappers with a damp cloth to prevent them from drying out.
2. MAKE AHEAD! You can prepare the spring rolls in advance. Cover with plastic wrap and place in the fridge until ready to deep fry. Bring to room temperature for about 30 minutes before frying.
3. TIP! Use a food thermometer to check the temperature of the oil. If you do not have one, you can test if the oil is hot enough by dropping a cube of bread into it. If it turns golden in 15 seconds and floats on the surface, it is hot enough to fry
4. TIP! You may have to bring the oil back up to temperature between batches.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  4.5 Liter Deep Fryer w/Basket Strainer
• 
  10-Piece Wok Set, Silver, 14 inch
• 
  Traditional Hand Hammered Wok

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 225mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 11g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Dinner Party Menu Suggestions

You’ve made the appetizer, but what about the rest of the courses?

Here are additional recipes to create a menu for a dinner party or special meal:

• Main Dish: Kung Po Chicken
• Side Dish: Quick & Easy Shrimp Fried Rice Recipe
• Side Dish: Stir-Fried Chinese Vegetables
• Beverage: Ginger Peach Iced Tea
• Dessert: Hong Kong Egg Tarts

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