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–+ servings
Iram Mansoor

Chicken Spring Rolls with Spicy Spring Sauce

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These crispy and flavorful chicken spring rolls are packed with a savory filling of tender chicken, crunchy vegetables, and a perfect balance of seasonings. Paired with a spicy spring sauce, they make for an irresistible appetizer or snack. Crispy on the outside and juicy on the inside, these spring rolls will be a crowd favorite!
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Prep Time 30 minutes
Cook Time 15 minutes
Servings: 25 Servings
Ingredients Method Notes

Ingredients
 
 

For the Chicken:
  • 1 lb boneless chicken breast, cut into thin strips
  • Salt to taste
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 2 tbsp chili garlic sauce
  • 1 tbsp oyster sauce
For the Filling:
  • 1 cup mixed bell peppers, cut into thin strips
  • 1 cup carrot, thinly sliced
  • 1 cup cabbage, chopped
  • 1 bunch of green onions, chopped
  • 2 tbsp chili garlic sauce
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp chicken powder
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 2 tbsp chopped garlic
for the Slurry:
  • 1/3 cup all-purpose flour
  • 3/4 tbsp water (adjust for a thick batter consistency)
For the Spicy Spring Sauce:
  • 3 cloves garlic, chopped
  • 1-2 Thai chili, chopped (adjust for heat preference)
  • 4 tbsp chili garlic sauce
  • 1 tbsp chili oil
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp red chili flakes
  • 1 tsp garlic powder
  • 1/2 tsp tsp black pepper
  • 1/4 tsp salt
  • 1 tsp honey
  • 1 tbsp oyster sauce
  • Chopped cilantro or basil (optional, for garnish)
Spring Roll Wrappers:
  • 1 package of spring roll wrappers

Method
 

Prepare the Chicken:
  1. Heat oil in a pan or wok over medium-high heat.
  2. Add the chicken strips, seasoning with salt, black pepper, garlic powder, chili garlic sauce, and oyster sauce.
  3. Cook the chicken until browned and cooked through, about 8-10 minutes. Remove from the pan and set aside.
Prepare the Filling:
  1. In the same pan, add a little more oil if needed, then sauté the chopped garlic until fragrant.
  2. Add the bell pepper, carrot, and cabbage.
  3. Cook for 2-3 minutes, stirring frequently, until the vegetables are tender-crisp.
  4. Add the green onions, chili garlic sauce, light soy sauce, oyster sauce, chicken powder, garlic powder, and black pepper.
  5. Stir-fry for another 2-3 minutes until the vegetables are evenly coated and most of the moisture has evaporated.
  6. Add the cooked chicken back into the pan and mix everything together. Remove from the heat and let the mixture cool completely.
Make the Slurry:
  1. In a small bowl, combine the flour and water to create a thick slurry.
  2. Mix well until smooth and set aside.
Assemble the Spring Rolls:
  1. Lay a spring roll wrapper on a flat surface.
  2. Place about 1tablespoon of the chicken and vegetable mixture in one corner of the wrapper.
  3. Fold the bottom half over the filling, then fold in the sides.
  4. Brush the edge of the wrapper with the slurry and roll it up tightly to seal the spring roll.
  5. Repeat the process with the remaining wrappers and filling.
Fry the Spring Rolls:
  1. Heat 2-3 inches of oil in a deep frying pan over medium-high heat.
  2. Once the oil is hot, carefully place the spring rolls into the oil, frying them in batches to avoid overcrowding.
  3. Fry for about 3-4 minutes per side, or until golden brown and crispy.
  4. Remove the spring rolls from the oil and drain on a paper towel lined plate.
Make the Spicy Spring Sauce:
  1. In a mixing bowl, combine the chopped garlic, Thai chili, chili garlic sauce, chili oil, rice vinegar, soy sauce, red chili flakes, garlic powder, black pepper, salt, honey, and oyster sauce.
  2. Stir well to combine.
  3. Taste and adjust the seasoning as needed. If you like it spicier, add more chili flakes or chili oil.
  4. Garnish with chopped cilantro or basil, if desired.

Notes

Filling Variations
  • You can customize the filling by adding other vegetables like mushrooms, zucchini, or bean sprouts for additional texture and flavor.
Frying Tip
  • Make sure the oil is hot enough before frying the spring rolls; otherwise, they may absorb too much oil and become greasy.
  • You can test the oil by dropping a small piece of bread into it, if it sizzles, the oil is ready.
Freezing
  • You can freeze the assembled, uncooked spring rolls for later use.
  • Place them on a baking sheet in a single layer, freeze until solid, and then transfer them to a storage bag.
  • Fry directly from the freezer when you're ready to cook.

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