Chicken and Vegetable Spring Rolls

Jump to Recipe

These Chicken and Vegetable Spring Rolls are perfect as an appetizer, snack, or even a light meal. They’re crunchy on the outside, savory and tender on the inside, and incredibly easy to make at home. They pair beautifully with a creamy, tangy dipping sauce.

Close-up photo of crispy, golden-brown spring rolls stacked on a wooden board.

Make them ahead of time for busy days! These rolls are perfect as a lunch or dinner appetizer. They’re also great for game nights, potlucks, kids' lunchboxes, or holiday gatherings.

If you love light, fresh, and flavorful bites, you might also enjoy my Everything Bagel Cucumber Rolls with Smoked Salmon and Rainbow Veggie Rice Paper Rolls! Both are easy to make, refreshing, and great for parties, snacks, or healthy lunches!

Spring rolls served on a plate with a dipping sauce on the side.

Ingredients

Chicken, shredded carrots, cabbage, green bell pepper, and spring roll wrappers arranged on a surface, ready for cooking.

Chicken Breast - Add meat flavor to the rolls.
Salt - Enhances all the flavors in the dish.
Black Pepper - Adds a warm, mild heat and a slight earthiness to season the chicken and vegetables.
Paprika - Gives a subtle smoky flavor.
Oil - Used for frying and sautéing.
Carrots - Adds a natural sweetness, crunch, and bright color to the filling.
Cabbage - Provides a light, slightly peppery crunch that balances the softer ingredients in the filling.
Green Bell Pepper - Adds a fresh, slightly sweet flavor with a crisp texture, giving the filling more depth.
Soy Sauce - Enhances the savory taste of the chicken and vegetables.
Green Onions - Brings a mild onion flavor with a fresh, slightly zesty kick to the dish.
Roll Sheets - Holding all the delicious filling together.
Slurry - Used to seal the spring rolls.
All Purpose Flour - Used in the slurry to create a sticky paste that ensures the rolls stay intact while cooking.
Water - Helps create the perfect slurry consistency for sealing the rolls properly.
Mayonnaise - Adds a creamy, rich base to the dipping sauce, balancing the tangy and savory flavors.
Ketchup - Brings a touch of sweetness and acidity to the sauce, making it extra flavorful.
Garlic Powder - Infuses the dipping sauce with a warm, savory depth without overpowering the other flavors.
Lemon - Provides a refreshing citrusy zing that brightens up the dipping sauce.
Apple Cider - Adds a subtle tanginess and slight sweetness, enhancing the overall flavor balance of the sauce.

See recipe card for quantities.

How to Make Chicken and Vegetable Spring Rolls

Chicken cubes being marinated in a bowl with salt, pepper, and paprika.

Marinate the chicken: In a bowl, mix the chicken with salt, pepper, and paprika. Let it sit for 30 minutes.

Close-up photo of golden brown chicken cubes being cooked in a pan.

Cook the chicken: Heat oil in a wok or pan. Add the marinated chicken and cook until browned. Set it aside.

Vegetables, including shredded carrots, cabbage, green onions, and sliced green bell pepper, being mixed in a pan with a spatula.

Prepare the vegetables: In the same pan, add carrots, cabbage, green onions, and bell pepper. Stir everything well.

Colorful vegetables, including shredded carrots, cabbage, and sliced bell peppers, being cooked in a pan.

Season the mixture: Add salt, pepper, and soy sauce. Stir-fry for 2-3 minutes.

Close-up photo of colorful vegetables, and chicken, being cooked in a pan.

Combine and Prepare Slurry: Add the cooked chicken and mix everything. Set it aside. In a small bowl, mix flour with water until smooth.

A tong holding the mixture being spread evenly onto the spring roll wrapper.

Assemble the spring rolls: Place a spring roll sheet on a flat surface. Add some filling in the center. Fold the sides over the filling and roll it tightly. Use the slurry to seal the edges.

Spring rolls being deep-fried in a pan with hot oil.

Fry the rolls: Heat oil in a wok or deep pan. Fry the rolls until they turn golden brown.

Spring rolls being deep-fried in a pan with hot oil, turning golden brown.

Drain excess oil: Place the cooked rolls on a paper towel to remove extra oil.

A hand holding a bowl with the dipping sauce mixture.

Make the dipping sauce: In a bowl, mix all the sauce ingredients until smooth.

Serve and enjoy: Serve the hot chicken and vegetable spring rolls with the dipping sauce.

Hint: Avoid overcrowding the pan when frying the spring rolls. This ensures even cooking and helps them turn golden brown instead of soggy. Also, make sure the oil is hot enough (about 350°F/175°C) before frying for that perfect crunch!

Substitutions & Variations

You can swap the chicken for shrimp, tofu, or even shredded beef for a different twist.

If you want a vegetarian version, skip the chicken and load up on extra veggies like mushrooms, zucchini, or bean sprouts.

If you don’t have spring roll wrappers, egg roll wrappers work too—they’ll still give you a crispy, golden result.

To add some spice, mix in a teaspoon of chili flakes or a dash of hot sauce to the filling for an extra kick.

💭Crucial Success Tips

Don’t Overfill the Rolls, adding too much filling can make them hard to roll and more likely to break. Keep it balanced!

Seal Well with Slurry to secure the edges so they don’t open while frying.

Oil should be around 350°F (175°C) when frying to ensure a crispy texture without absorbing too much oil.

Drain on a Paper Towel to remove excess oil and keeps the rolls crispy longer.

FAQ

Can I make these ahead of time?

Yes! Assemble the spring rolls and freeze them before frying. When ready to eat, fry them directly from frozen—just add an extra minute or two to the cooking time.

Can I bake or air-fry them instead of deep-frying?

Yes! Bake at 400°F (200°C) for 15-20 minutes or air-fry at 375°F (190°C) for about 10-12 minutes, flipping halfway.

How to Reheat?

Avoid microwaving leftover rolls, as they may become soggy. Instead, reheat them in the oven or air fryer at 375°F (190°C) for about 8-10 minutes (or 5-7 minutes in an air fryer) until crispy. If using a stovetop, heat a small amount of oil in a pan over medium heat and reheat the rolls for 2-3 minutes per side.

📖 Recipe

8 servings

Chicken and Vegetable Spring Rolls

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

These crispy chicken and vegetable spring rolls are packed with a flavorful mix of marinated chicken, fresh carrots, cabbage, and bell peppers. Wrapped in thin spring roll sheets and fried until golden brown, they’re crunchy on the outside and savory on the inside. Served with a creamy, tangy dipping sauce.

Ingredients

For the chicken:
1 lb chicken breast, cubed
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
For the spring rolls:
3-4 tablespoon oil
2 carrots, peeled and shredded
1 medium cabbage, shredded
1 large green bell pepper, sliced
2 tablespoon soy sauce
1 cup green onions, chopped
1 tablespoon soy sauce
Salt and pepper to taste
8 spring roll sheets
Oil for frying
For the slurry (to seal the rolls):
3-4 tablespoon all-purpose flour
Water, as needed
For the dipping sauce:
¾ cup mayonnaise
½ cup ketchup
1 teaspoon salt
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon lemon juice
½ teaspoon apple cider vinegar

Instructions

Marinate the chicken: In a bowl, mix the chicken with salt, pepper, and paprika. Let it sit for 30 minutes.
Cook the chicken: Heat oil in a wok or pan. Add the marinated chicken and cook until browned. Set it aside.
Prepare the vegetables: In the same pan, add carrots, cabbage, green onions, and bell pepper. Stir everything well.
Season the mixture: Add salt, pepper, and soy sauce. Stir-fry for 2-3 minutes. Then, add the cooked chicken and mix everything. Set it aside.
Combine and Prepare Slurry: Add the cooked chicken and mix everything. Set it aside. In a small bowl, mix flour with water until smooth.
Assemble the spring rolls: Place a spring roll sheet on a flat surface. Add some filling in the center. Fold the sides over the filling and roll it tightly. Use the slurry to seal the edges.
Fry the rolls: Heat oil in a wok or deep pan. Fry the rolls until they turn golden brown.
Drain excess oil: Place the cooked rolls on a paper towel to remove extra oil.
Make the dipping sauce: In a bowl, mix all the sauce ingredients until smooth.
Serve and enjoy: Serve the hot chicken and vegetable spring rolls with the dipping sauce.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 664Total Fat: 47gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 68mgSodium: 1539mgCarbohydrates: 37gFiber: 3gSugar: 6gProtein: 24g

How to Store Chicken and Vegetable Spring Rolls

Let the rolls cool completely, then store them in an airtight container then refrigerate. They’ll stay fresh for 2-3 days in the fridge.

For longer storage, freeze the rolls. Once cooled, place them in a freezer-safe bag with parchment paper between layers to prevent sticking. Freeze for up to 2 months.