Crispy Chicken Spring Rolls with Leftover Chicken and veggie mix, beautifully golden and fried to perfection, with a fantastic crunch on the outside, but juicy and flavourful on the inside. Learn how to seal and fold the spring roll pastry to perfection for some delicious bites that make the perfect appetizer for every occasion.
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We are big fans of Sunday roasts, with roast chicken being by far the favourite roast, which always goes down well with the kids. But, as it happens, we often end up with leftovers, and they can be put to great use in various leftover recipes.
I used leftover chicken for these spring rolls, but you can always swap it for leftover turkey, beef, pork, ham or lamb. Using leftover meat cuts down the cooking time considerably, as we only need to worry about the veggies.
Although you can use whatever veggies you have around, I found that a packet of stir fry veggie mix is incredibly handy to have around, not just for stir fries, but for so many other recipes. I also used one for my ground beef noodles, and it worked a treat there too.
Most supermarket will sell these veggie mix packets, and most of them will have a mix of peppers, bean sprouts, onions, cabbage, carrots or mushrooms, but they will, of course, vary, you can use anything you can find.
Spring rolls are incredibly delicious and versatile, and they are so delicious, you can make them at home with perfect results, no need for a take-away tonight! I'll show you how to make crispy and golden spring rolls that everyone will love!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- spring roll pastry -I bought these wrappers from an Asian shop, but large supermarkets will have them in the international section too. The ones I purchased came frozen, which I had to thaw
- leftover chicken - you can also use rotisserie chicken or cook the chicken from scratch if you don't have leftovers; this can be poached, pan-fried, baked or air-fried
- spring onions, garlic & ginger - the basic trio that makes any Chinese recipe delicious, the garlic and ginger can be fresh or paste
- veggie mix - I used a ready-packed veggie mix, but you can also use your own mix: cabage, peppers, carrots, mushrooms, bean sprouts, mangeout being great options
- Chinese brown sauce - I prefer to make my own mix with light soy sauce, dark soy sauce, sesame oil, rice vinegar and sugar, I use this mix heavily in most Chinese recipes I cook, so it's worth buying them to have around when needed
- oil - for frying the spring rolls
Step-by-step photos and instructions
- heat up the oil in a large pan or wok, add the chopped spring onions, garlic and ginger, and stir fry them for 30 seconds to release their flavours
- add the veggie mix and stir well
- keep stir frying for 4-5 minutes until the veggies soften
- add the leftover chicken and give it a good stir
- to make the sauce, mix all the ingredients together, then pour the sauce over the chicken and veggie mix
- stir fry for 1 minute, then remove the pan from the heat and leave the mix to cool down completely
- arrange 2 wrapperson the work surface, and brush the edges with water
- place tablespoons of the chicken mix in the shape of a log at the bottom of the wrappers
- fold the sides of the spring roll in over the ingredients
- pull the side closest to you up and over the chicken mix, and seal everything together tightly, then roll it up like a burrito
- repeat with the rest of the ingredients
- heat up the oil on a medium heat
- fry each spring roll on both sides until golden
Expert tips
Leave the chicken filling to cool down completely before rolling up the spring rolls, otherwise the rolls will soften straight away after frying, and you will end up with a very soggy roll.
Keep the spring rolls wrappers as fresh as you can, then will seal perfectly well just with water when they are fresh. You might want to cover them with a damp kitchen towel while you work on rolling them, just to keep them moist.
Double wrap the spring rolls for the best possible crunch! You will end up with perfectly crispy rolls that stay crunchy after frying.
Recipe FAQs
Yes, you can still get crunchy spring rolls in the oven or air fryer, but make sure you spray them generously with cooking oil spray, so that they can get a good crunch and an oven golden colour.
Wrapping the sping rolls while the filling is still hot is the main culprit for soggy rolls. You can either cook the filling in advance and refrigerate it, or allow it to cool down completely before rolling.
Using fresh spring rolls wrappers makes things a lot easier, the wrappers will seal perfectly well if you just brush the edges with water. If the wrappers are a bit dry, you might need to seal them with cornflour slurry.
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Crispy Fried Chicken Spring Rolls with Leftover Chicken
Ingredients
- 12 spring roll wrappers
- 320 g pre-packed stir fry veggie mix (10 oz)
- 200 g leftover chicken, shredded ( 1 ½ cups)
- 2 cloves garlic
- 1 spring onion
- 1 tablespoon ginger puree
- 2 tablespoon light soy sauce
- 2 tablespoon dark soy sauce
- 1 1 tbsp sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 500 ml vegetable oil to fry the spring rolls (2 cups)
- 1 tablespoon vegetable oil for the filling
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Instructions
- To make the filling, heat up a tablespoon of oil in a large pan or wok, add the chopped spring onion, peeled and chopped garlic and ginger puree, and stir fry for 30 seconds.
- Add the veggie mix, and stir fry for 4-5 minutes for the veggies to soften.
- Add the shredded cooked chicken.
- In a small bowl, mix together the soy sauces, rice vinegar, sesame oil and sugar.
- Pour the sauce over the chicken and veggies, and stir fry for 1 minute.
- Remove the filling from the heat and leave it to cool down completely.
- Place 2 wrappers onto the work surface, and brush with water around the edges.
- Place 2 tablespoons of the cooled filling along the bottom edge of the double wrapper nearest to you, fold the sides over the filling, then roll it up tightly just like you would with a burrito.
- Repeat with the rest of the wrappers.
- Heat up the oil in a deep pan set over a medium heat, then fry each roll on both sides until golden.
- Remove from the oil and transfer to a plate lined with kitchen paper to absorb the excess oil.
Video
Notes
- Leave the chicken filling to cool down completely before rolling up the spring rolls, otherwise the rolls will soften straight away after frying, and you will end up with a very soggy roll.
- Keep the spring rolls wrappers as fresh as you can, then will seal perfectly well just with water when they are fresh. You might want to cover them with a damp kitchen towel while you work on rolling them, just to keep them moist.
- Double wrap the spring rolls for the best possible crunch! You will end up with perfectly crispy rolls that stay crunchy after frying.
Nutrition
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