Homemade chicken spring rolls are the perfect appetizer or yummy snack. Add vegetables to them for a little crunch and healthy goodness.
These spring rolls are made with chicken, marinated in salt, black pepper, and paprika. This seasoning keeps the chicken from being bland, and marinating the chicken for 30 minutes makes it super tender and juicy.
Kathy's Spring Rolls Recipe
Table of Contents
Homemade Chicken And Vegetable Spring Rolls
Prep time: 10 minutes
Cook + marinade time: 40 minutes
Servings: 8
Ingredients Chicken:
- 1 lbs. chicken breast, cubed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Ingredients for spring rolls:
- 3-4 tablespoons of oil
- 2 carrots (peeled and shredded)
- 1 medium cabbage (shredded)
- 1 large green bell pepper (sliced)
- 2 tablespoon of soy sauce
- 1 cup of chopped green onions
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 8 roll sheets
- Oil for frying
Slurry for binding rolls
- 3-4 tablespoons of all-purpose flour
- Water, as required
This tangy Fry Sauce goes with anything, and it adds a bit of spice to these Spring Rolls—it's a game-changer. The combination of mayonnaise and ketchup with paprika and garlic powder and a secret ingredient brings it all together: apple cider.
Fry Dipping Sauce
- ¾ cup mayonnaise
- ½ cup ketchup
- 1 teaspoon Salt
- 1 teaspoon Paprika
- ½ teaspoon garlic powder
- ½ teaspoon lemon
- ½ apple cider
Directions:
- Start by marinating the chicken with salt, pepper, and paprika, and let it rest for 30 minutes.
- Heat oil in a wok or pan, then add the marinated chicken and cook until it turns brown. Set it aside.
- In the same pan, add carrots, cabbage, green onions, and bell pepper. Mix everything well.
- Season the mixture with salt, crushed black pepper, and soy sauce. Stir-fry for 2-3 minutes. Now, add the cooked chicken and mix everything. Set it aside.
- In a small bowl, create a smooth paste by mixing all-purpose flour with water.
- Take a spring roll sheet and place a portion of the filling mixture in the center. Fold the sides over the filling and roll it up tightly. Use the all-purpose flour paste to seal the edges.
- Repeat the process with the remaining spring roll sheets and filling mixture.
- Heat oil in a wok or deep-frying pan for deep-frying the spring rolls.
- Carefully place the rolls in the hot oil and fry them until they turn golden brown.
- Once the spring rolls are cooked, remove them from the oil and let excess oil drain on a paper towel.
Fry Sauce Directions:
- In a bowl, combine the ingredients for the dipping sauce
- Mix until smooth.
- Serve the hot chicken vegetable spring rolls with the dipping sauce.
The homemade Fry Sauce is my favorite for dipping crispy French fries, onion rings, spring rolls, egg rolls, and chicken tenders.
