These Thai Chicken Spring Rolls are packed with fresh veggies and tasty chicken, all wrapped in a crispy rice paper. Paired with a sweet chili sauce, they’re the perfect snack!
Rolling these up is so much fun—like wrapping tiny presents! I always make extra to share, but let’s be real, I often eat more than my fair share. 😄
I love serving these spring rolls as a light lunch or appetizer. They’re crunchy, flavorful, and super easy to whip up. Plus, they disappear fast at parties!
Key Ingredients & Substitutions
Spring Roll Wrappers: These are essential for creating the crispy exterior. If you can’t find spring roll wrappers, rice paper is a great alternative. Just soak them briefly in warm water before using.
Chicken: Using cooked chicken breast is perfect for this dish. For a twist, try using leftover rotisserie chicken or even tofu for a vegetarian version!
Cabbage or Lettuce: Shredded cabbage adds crunch, but you can use any leafy greens, such as spinach or kale. If you prefer a sweeter taste, try adding more grated carrots.
Fish Sauce: It brings a unique flavor. If you’re avoiding fish sauce, soy sauce works well as a substitute, though it won’t have the same depth of flavor.
How Do I Properly Fry Spring Rolls to Get Them Crispy?
Frying spring rolls can be tricky, but with a few simple tips, you can achieve a perfect crunch. The key is to maintain the right oil temperature. If the oil is too cool, the rolls will absorb too much oil and become greasy.
- Heat oil to 350°F (175°C) for optimal frying. Use a thermometer if you have one.
- Fry in small batches to avoid overcrowding, which can lower the oil temperature.
- Turn the spring rolls occasionally for even frying, around 3-5 minutes, until they are golden and crispy.
- Once fried, drain them on paper towels to soak up any excess oil.
How to Make Thai Chicken Spring Rolls With Sweet Chili Sauce
Ingredients You’ll Need:
For the Spring Rolls:
- 10 spring roll wrappers
- 2 cups cooked chicken breast, diced or shredded
- 1 cup shredded cabbage or lettuce
- 1/2 cup grated carrots (optional)
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- Fresh herbs (like cilantro or mint, optional)
- Oil for frying
For the Sweet Chili Sauce:
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced red chili or chili flakes
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
How Much Time Will You Need?
This recipe will take about 30 minutes of preparation and cooking time. It’s perfect for a quick lunch or a fun dinner with friends!
Step-by-Step Instructions:
1. Preparing the Filling:
Start by heating 1 tablespoon of vegetable oil in a pan over medium heat. Add the minced garlic and sauté it until it smells amazing (about 1 minute). Next, toss in the diced chicken, soy sauce, fish sauce, sugar, and black pepper. Stir-fry everything together for about 3-4 minutes until it’s all combined and heated through. Once done, remove the pan from heat and mix in the shredded cabbage or lettuce (and grated carrots if you’re using them). Let this filling cool for a bit while you prepare the wrappers.
2. Assembling the Spring Rolls:
Take a spring roll wrapper and lay it flat on a clean surface with one corner pointing towards you. Spoon 2-3 tablespoons of the chicken mixture near the edge closest to you. If you like, add a few fresh herb leaves for extra flavor. Now, fold the sides of the wrapper over the filling, and then roll it tightly away from you to enclose everything inside. Use a little water to seal the edge of the wrapper so it doesn’t open up while frying.
3. Frying the Spring Rolls:
In a deep frying pan or pot, heat enough oil to cover the spring rolls. Get the oil hot (you want it around 350°F or 175°C). Carefully place the spring rolls in the hot oil in batches to avoid crowding. Fry them until they are golden brown and crispy, which will take about 3-5 minutes. Once they’re done, drain them on paper towels to soak up any extra oil.
4. Preparing the Sweet Chili Sauce:
In a small saucepan, combine the water, sugar, rice vinegar, fish sauce, minced garlic, and minced chili. Bring this mixture to a boil, then reduce the heat to low. Stir in the cornstarch slurry until the sauce thickens, which should take about 2-3 minutes. Once thickened, remove it from the heat and let it cool down.
5. Serving:
Cut the fried spring rolls in half diagonally for a nice presentation. Serve them warm with the sweet chili sauce on the side for dipping. Enjoy your delicious Thai Chicken Spring Rolls with a tangy, spicy kick!
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute chicken with cooked shrimp, tofu, or even a mix of vegetables for a vegetarian option. Just make sure whatever alternative you choose is already cooked or prepped properly before filling the rolls.
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To keep them crispy, reheat them in the oven at 350°F (175°C) for about 10-15 minutes rather than in the microwave.
Can I Make the Filling Ahead of Time?
Yes! You can prepare the filling up to a day in advance. Just keep it in an airtight container in the fridge. When you’re ready to assemble, allow the filling to come to room temperature for easier wrapping!
What Can I Use Instead of Fish Sauce?
If you’re looking for a substitute for fish sauce, try soy sauce mixed with a bit of lime juice for flavor. Alternatively, coconut aminos or a homemade mix of soy sauce and vinegar can work well, although the taste will differ slightly.
