Crispy Spring Rolls
These veggies and chicken spring rolls is the best appetizer to kick out your appetite. Super crispy from the outside and soothing from the inside, these Spring rolls come in a batch so you can freeze them for later.
When I was 15, my mom prepared these spring rolls for my lunch box. I enjoyed these snacks so much. Growing up, I tried dozens of spring roll recipes with many alterations and swapped the ingredients, and every time, I got the best output.
Thankfully, my kids also enjoy these spring rolls, so I always prepare them in batches. These vegetables and chicken wrappers are more than an appetizer that sounds crackling when bitten and is juicier from the inside.
Why This Spring Rolls Recipe Will Win Your Heart?
- Crispy & Appetizing: These are the crispy Chinese appetizers filled with cabbage, carrots, capsicum, chicken, and sauces. So, if you’re craving crispy appetizers, don’t forget to make these spring rolls.
- Easy To Make: If you have a wrapper in your pantry, making these quintessential spring rolls will take 15 minutes.
- Freezer Friendly: You can make spring rolls in a big batch because they are super freeze-friendly appetizers. So whenever a guest drops by your home, just take our frozen rolls from the fridge, fry, and serve them!
- Versatile: This recipe is versatile; you can swap vegetables and use chicken, ground beef, mushrooms, and even noodles. So feel free to substitute ingredients according to your taste buds.
Thicker Wrappers VS Thin Wrappers?
I’ve got many questions regarding the usage of thicker wrappers vs thin wrappers for spring rolls. Usually, these rolls are crafted with thin wrappers, which tend to become crispier when fried.
Thick wrappers are often used for egg rolls, offering a sturdier hold, preventing filling leakage, and retaining moisture during frying.
Ingredients For Spring Rolls
- Wrapper: The thin wrapper is the key to getting a crispy and crunchy texture. Please don’t buy a thick wrapper; the rolls might become soggy and damp. You can easily find thin ones at any nearby grocery store, and a key characteristic is their translucent appearance.
- Vegetables: You need cabbage, carrots, capsicum (bell pepper), green onions, cilantro, and some green chilies. There is no hard and fast rule, so feel free to swap the desired vegetables.
- Chicken: I’m a big chicken lover, so I’m using shredded chicken chunks. Ground pork and beef are also the best substitutes.
- Spices: This is a pure Chinese treat, so keep the fiery spices aside. I use soy and red chili sauce, black pepper, and salt.
- All Purpose Flour: This will work as an adhesive. You can also use whisked egg.
- Oil: Lastly, the oil is a must-have to fry the spring rolls. You can also go for the air fry option if you have an air fryer. Nonetheless, I’m using vegetable oil; you can use any suitable cooking oil.
Let’s Make
- Prepare the Vegetables: First, finely chop all the vegetables. Then, heat the dash of oil in a pan and toss all the veggies. Stir for a minute on medium flame so that all veggies get soaked in oil.
- Include The Chicken: Now add the shredded chicken. You can also use the small chicken chunks. They taste super succulent. Next, toss the pinch of salt, black pepper, and sauce. Fry the medley for at least 5 minutes. Drizzle a few drops of water to speed up the frying time.
- Prepare The Adhesive: I’m using all-purpose flour for this. Just add two tablespoons of water to one tablespoon of flour. Stir it, and your adhesive content is ready.
- Make Rolls: First, check out the below images before reading my instructions.
Super easy, Ah!
- Put the filling on the wrapper (not more than a 1/4 cup)
- Roll it, and turn both edges inward.
- Apply all-purpose flour paste on the edges and fold it completely.
- Frying: The last step is to fr the rolls. Heat the oil in a pan, and gently add the rolls one by one. Don’t toss all the spring rolls at once in oil. In my case, I prefer to fry four rolls at a time. Fry for 2 to 3 minutes and flip them occasionally.
Tips For Making The Best Spring Rolls
- Please don’t use a lot of oil to fry vegetables and chicken. Otherwise, it will turn moist and ruin the wrapper sheet.
- When making spring rolls in a batch, cover with plastic sheet to prevent them from drying out.
- Tightly roll the wrapper to prevent any leaking and to maintain a subtle shape while frying. Don’t forget to use adhesive (flour pate or egg) to adhere the edges firmly.
FAQs
Check Our Other Similar Recipes
Spring Rolls
These veggies and chicken spring rolls is the best appetizer to kick out your appetite. Super crispy from the outside and soothing from the inside, these Spring rolls come in a batch so you can freeze them for later.
Ingredients
- 120 g cabbage, thin slices
- 2 medium size carrots, thinly sliced
- 1 Capsicum, finely chopped wedges
- ⅓ cup cilantro
- 180 g chicken (shredded or small chunks)
- 2 green chillies
- 2 tbsp soy sauce
- 2 tbsp chili sauce
- 1 tbsp all-purpose flour
- Salt
- ½ tbsp black pepper
Instructions
- Add two tablespoons of canola oil in a pan, toss all the finely chopped vegetables, and fry for 1 minute on a medium flame. Next, add chicken, salt, pepper, and sauces. Fry for 5 minutes.
- Blend one tablespoon of all-purpose flour in a small bowl with two tablespoons of water.
- Then, add that filling onto the wrapper, but don't go overboard; keep it to about a quarter cup, no more. Next up, roll it up nice and tight, making sure to tuck in those edges as you go. Now, grab some of that all-purpose flour paste you whipped up and spread it along the edges. Fold it up nicely and tightly, seal the deal, and you're good to go!
- Now, let's fry the rolls. Heat some oil in a pan and add the rolls one by one, about four at a time. Fry for 2-3 minutes, flipping occasionally until golden brown. Enjoy!
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