Best 12 Chicken Spring Rolls Recipes

THAI CHICKEN SPRING ROLLS

Steps:

• Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
• Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
• Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
• Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.

CHICKEN SPRING ROLLS WITH GARLIC SOY DIPPING SAUCE

Steps:

• Combine all ingredients for the dipping sauce and set aside.
• Heat oil in skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, scallions and bean sprouts. Cook for 2 minutes or until the cabbage is just limp.
• Add the noodles and chicken; continue to cook until heated through.
• Stir in the hoisin and oyster sauces; toss to coat the mixture. The filling should be moist, but not wet. Remove from heat and allow to cool. Toss in chopped cilantro.
• Place a Vietnamese spring roll wrapper in a pan of hot (not boiling) water for about 15 seconds. Remove and place on plate. If using square wrappers, position one corner toward yourself. If round, it doesn't matter. :o).
• Spoon 2 tablespoons of the filling near the bottom (or corner near you) of the wrapper and fold up to enclose the filling. Fold in the left and right sides, then roll up the remainder of the way.
• Serve with Garlic-Soy Dipping Sauce.

CHICKEN SPRING ROLLS

Steps:

• Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix together chicken, onion, cabbage, carrot, barbeque sauce, hot pepper sauce, soy sauce and Worcestershire sauce.
• Place approximately 1 tablespoon of the chicken mixture in the center of spring roll wrappers. Moisten fingers with water, and wet the edges of the wrappers. Roll around the filling. Press seams to seal.
• In small batches, deep fry the spring rolls 3 to 5 minutes, or until golden brown. Drain on paper towels.

CHICKEN SPRING ROLLS

Steps:

• Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp.
• Add the noodles and chicken; continue to cook until heated through.
• Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
• Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
• Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

CHICKEN AND VEGETABLE SPRING ROLLS

Steps:

• Soak cellophane noodles in hot water for 10 minutes, until tender.
• Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken, carrots, cabbage, and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and scallions and toss to combine.
• Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the center (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal.
• Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water. Place spring rolls on lettuce, cover and steam 5 minutes, until wrappers are translucent.

EASY CHICKEN STIR FRY AND BAKED SPRING ROLLS

Steps:

• In a small bowl mix chicken slices, olive oil, soy sauce, garlic, red pepper flakes and basil. Cover and refrigerate for at least 1 hour but no longer than 24.
• Heat a large skillet to a medium high heat. Add the marinaded chicken, Saute until lightly browned.
• Add carrots, sweet red peppers and celery. Continue to cook until vegetables begin to softened.
• Add bean sprouts, onions, peas, salt and black pepper. Mix cornstarch with water and set aside.
• Once the bean sprouts have softened to your liking, add the cornstarch mixture to thicken the juices.
• Stir in the sweet chili sauce and serve.
• Preparing Spring Rolls:.
• Allow mixture to cool, for easier handling.
• Work with one phyllo leaf at a time. Keep the remainder covered with a damp cloth or plastic wrap. They will dry out quickly if not.
• Sheets should be cut in half horizontally. Lay one sheet out on the counter and give a light coating of cooking spray (or brush with melted butter). Fold in half with the short sides together.
• With the short side towards you, place 2 tbsp (or to your liking) of mixture onto the lower third of the phyllo leaf. Bring the bottom up over the mixture, then fold in each side. Again, lightly coat with cooking spray. Roll tightly, and lay on a baking sheet with the seam side down. Continue in this manner until all the mixture has been used. Give another light coating of cooking spray. At this point, you can freeze them for later use or continue on to bake. With the full recipe, I've been able to make 30 spring rolls.
• Preheat oven to 375*. Bake for 15 - 20 minutes or until golden brown. Bake frozen rolls for 25 - 30 minutes.

BAKED CHICKEN SPRING ROLLS

Steps:

• Preheat oven to 400 and prepare baking sheet with parchment paper, sprayed with cooking spray.
• Prep chicken, rice noodles and veggies.
• Combine cabbage, bean sprouts, carrots, garlic and ginger. Set aside.
• Heat saucepan over medium heat and spray with cooking spray. Add cabbage mixture and cook for 2 minutes, stirring from time to time. Add hoisin sauce, fish sauce and ground coriander. Stir until well combined.
• Remove saucepan from heat, add chicken and noodles, combine. Set aside.
• *Note there are two different types of rice papers - I use the hard rice kind found in the refrigerator section, directions for those wrappers are as follows. I have not tried using the other wrappers, (I can't find them around here!), but feel free to use them as you normally would. I've heard they are easier to use than the crisp ones.
• Working with one rice paper at a time. Dip rice paper in warm water for 12-15 seconds until pliable. Remove rice paper to clean towel. Add about two tablespoons of noodle mixture to rice paper and wrap up tightly. Place seem side down on prepared baking sheet. Repeat until all filling is gone.
• Spray spring rolls with fine layer of cooking spray.
• Bake for 20-25 minutes, flipping rolls half way through.
• While rolls are baking, combine dipping sauce ingredients with wire whisk.

CHICKEN & VEGGIE SPRING ROLLS RECIPE BY TASTY

Steps:

• In a medium pan, sauté minced garlic and ginger until fragrant. Add in diced chicken, salt and pepper to taste, then cook until about 80% done.
• Add mushrooms and cook off the moisture.
• Add cabbage until soft, then toss in carrots and scallions. Remove from heat.
• Fill egg roll wrapper with filling, fold and seal with egg wash, then deep fry until golden brown.
• Serve immediately with hoisin sauce or sauce of choice.
• Enjoy!

CHICKEN AND KUMQUAT SPRING ROLLS WITH HOISIN-CHILI SAUCE

Steps:

• Heat sesame oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and onion to skillet and sauté 3 minutes. Stir in kumquats. Remove from heat. Cool. Stir in bean sprouts.
• Toss basil and mint in small bowl to combine. Dip 1 rice paper round into bowl of warm water until soft, about 10 seconds. Place on clean, moist kitchen towel to drain 1 minute. Repeat with another rice paper round. Place second round atop first round for double thickness. Top with a lettuce leaf, then place 1/8 of chicken-bean sprout mixture near lower edge of round. Sprinkle with 1/8 of herb mixture. Fold in sides of round, then roll up, starting near filling. Repeat with remaining rounds, lettuce leaves, chicken-bean sprout mixture, and herb mixture. (Can be made 3 hours ahead. Wrap in plastic and refrigerate.)
• Whisk hoisin sauce and chili-garlic paste in medium bowl to blend. Slice each roll diagonally into 4 pieces, for a total of 32 pieces. Pour sauce into individual shallow bowls and place in center of each of 8 plates; surround with spring rolls and serve.
• *Available at Asian markets, specialty foods stores and some supermarkets.
• **Thin Vietnamese or Thai wrappers made from rice flour and known as banh trang. Available at Asian markets.

CRISPY FRIED CHICKEN SPRING ROLLS

Steps:

• Heat the peanut oil in a wok. When hot, stir fry the carrot for 1 minute. Add the cabbage, mushroom, and chicken and fry for another minute, stirring all of the time.
• Season with a little pepper; add the sugar, both soy sauces and the sesame oil.
• Combine 2 tsp of the cornflour with about 3 tbsp of water and stir into the filling while still on the heat. Any juices will soon thicken. Remove from heat and leave to cool.
• Combine remaining cornflour with enough water to make a thin paste. Lay out a spring roll wrapper and put 1 tbsp of filling across one end. brush the edges of the wrapper with cornflour liquid to help it stick.
• Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylinder. Pinch the edges together to form a good seal.
• Repeat with remaining wrappers and filling.
• Heat the vegetable oil in a deep fryer, and cook rolls in batches until golden and crisp.

CRISP ORANGE-CHICKEN SPRING ROLLS

Steps:

• Combine chili pepper, garlic, ginger, wine, orange juice, and soy sauce in a medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.
• In a small pan, heat canola oil and saute chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.
• Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
• Coat the large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Broil the rolls until lightly browned and crisp, 8 to 10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes. Serve each roll wrapped in lettuce leaf, with Sweet and Sour Chili Sauce.

CHICKEN SPRING ROLLS WITH HOISIN SAUCE

Steps:

• Cook rice in water as directed on package. Meanwhile, in small bowl, mix hoisin sauce, soy sauce, oil, vinegar, garlic and gingerroot. In medium bowl, mix chicken, coleslaw, carrots and onions; set aside.
• Fill pie plate with water. Place 1 spring roll wrapper in water 45 to 60 seconds or until pliable but not completely softened. Gently remove wrapper from water, shaking to drain excess water; place on damp paper towel. Place 1 cilantro leaf in center of wrapper. Spoon about 2 tablespoons cooked rice in a row about 4 inches long over cilantro leaf. Spoon about 1/3 cup chicken mixture on rice; press into log shape. Pull wrapper over filling; bring up the 2 ends and roll up, tucking in loose ends. Repeat.
• Serve immediately with hoisin sauce mixture.