Chicken & Vegetable Spring Roll

Making chicken vegetable spring rolls is always a rewarding experience. From the moment I start prepping the colorful vegetables, I know something special is coming together. The crisp carrots, fresh cabbage, and tender chicken mix beautifully in the pan, filling the kitchen with warm, savory aromas.

Rolling each spring roll feels almost therapeutic. The process requires focus and care, folding them just right to ensure that every bite has that perfect balance of crispy wrapper and delicious filling. I always enjoy the anticipation as they fry to a golden brown, knowing that the first crunchy bite will be filled with layers of texture and flavor.

What I love most about this recipe is how versatile and crowd-pleasing it is. Whether it’s a casual snack or a shared appetizer, these rolls never fail to impress. Each batch reminds me of why I love cooking—it’s about transforming simple ingredients into something truly delightful, one crispy roll at a time.

Quick Tips: Before you start cooking, read the entire recipe thoroughly. This ensures you understand the ingredients, steps, and timing, and gives you a chance to gather any needed tools or ingredients in advance.

Description:

Chicken vegetable spring rolls are crispy, golden delights filled with a flavorful mixture of tender chicken and fresh vegetables. The filling—a combination of stir-fried cabbage, carrots, capsicum, and seasoned chicken—is wrapped in delicate spring roll wrappers and fried to perfection. These rolls make the perfect snack or appetizer, offering a delightful crunch with every bite, paired with your favorite dipping sauce for extra flavor. Simple yet satisfying, they are ideal for any occasion.

Chicken & Vegetable Spring Roll

Course: AppetizerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 8 spring roll sheets (8″)

• Oil for frying

• 1/2 cup onion (chopped)

• 1 tsp garlic paste

• 1 tsp ginger paste

• 3-4 green chilies (chopped)

• 1/2 cup carrot (sliced)

• 1/4 cup capsicum (sliced)

• Salt to taste

• 1 cup cabbage (sliced)

• 1 cup boiled chicken (shredded)

• 1 tbsp soya sauce

• 1/4 tsp white pepper powder

• 1/4 cup water+1 tbsp corn flour mixture

• 3 tbsp flour

• 3 tbsp water

Directions

• Step 1:
  First, heat 1 tablespoon of oil in a frying pan. Add chopped onions, garlic paste, ginger paste, and chopped green chilies, and sauté until lightly fried. Then, add the carrots, capsicum, and salt to taste, and stir well to combine. Next, add the cabbage, shredded cooked chicken, and white pepper powder. Stir-fry on medium-high heat for 2-3 minutes until the vegetables soften slightly but remain crisp. After that, pour in the cornstarch mixture and stir for a few more minutes until everything is well combined.
• Step 2:
  In a small bowl, mix equal parts flour and water to create a smooth, sticky paste that will act as glue for sealing the rolls.
• Step 3:
  Take a spring roll sheet and place a portion of the prepared filling on one side. Fold the sheet carefully to form a roll. To prevent the rolls from opening during frying, seal the edges with the flour and water paste.
• Step 4:
  Heat oil in a frying pan over medium heat. Fry the rolls in batches, ensuring not to overcrowd the pan. Fry each roll for 3-4 minutes until they turn golden brown and crispy. Remove the rolls and place them on a paper towel to drain excess oil.
  
  Serve the hot chicken vegetable rolls with your favorite dipping sauce.

Recipe Video