Crispy Chicken Spring Roll Pockets

Achieving the perfect crispy texture for Chicken Spring Roll Pockets can be tricky, but don’t worry—I’m here to share all my tips and tricks, along with easy-to-follow steps. With just a few simple ingredients, you’ll be a pro in no time!

Recipe

Serves: 12 spring roll pockets
Prep time: 30 minutes
Rest time: 10 minutes
Cook time: 10 minutes

For the filling:
1 (4 ounces) bundle glass noodles
2 tablespoons cooking oil, separated
1 pound ground chicken
Pinch of salt
1 medium carrot, shredded
2 cups cabbage, thinly sliced
1 cup beech mushrooms, or replace with other types
2 stalks scallions, chopped

For the sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce, or replace with vegetarian oyster sauce
Pinch of white pepper
1 teaspoon cornstarch
1 tablespoon water

For the spring rolls:
12 sheets spring roll wrappers
1 large egg, beaten, for sealing wrappers
4 tablespoons cooking oil (any high-smoking point oil, like avocado oil, grapeseed oil, or peanut oil)

Instructions

1. Prepare

• Shred a carrot, slice some cabbage, trim the base of beech mushrooms, and chop 2 stalks of scallions.
• In a bowl, add the glass noodles and pour hot water over them. Let them rehydrate until soft, about 3 minutes.
• Once soft, discard the water, drain the noodles, and cut them into 1-inch lengths.
• In a separate bowl, mix together soy sauce, oyster sauce, white pepper, and cornstarch slurry. Whisk until combined.

2. Cook the filling

• In a pan over high heat, add 1 tablespoon of cooking oil, followed by ground chicken and salt. Stir-fry the chicken for about 3 minutes, then remove it from the pan.
• In the same pan over high heat, add another tablespoon of cooking oil. Followed by the julienned carrot, cabbage, beech mushrooms, and scallions. Cook until aromatic for about 1 minute.
• Return the chicken, glass noodles, and sauce. Stir everything together and let it cool completely for about 10 minutes.

3. Assemble

• Lay a spring roll wrapper flat with a corner pointing toward you, like a diamond shape. Place about 2 to 3 tablespoons of filling in the lower center. Roll up the wrapper, folding the right edge toward the center, then the left. Continue rolling until you reach the top of the wrapper.
• Brush the beaten egg over the top edge of the wrapper and roll it up to seal. Repeat with the remaining wrappers and filling.

4. Pan-fry and serve

• In a pan over medium-high heat, add about 4 tablespoons of cooking oil and the spring roll pockets. Pan-fry until golden brown for 2 minutes. Flip and pan-fry until golden brown for another 2 minutes. Do the same with the rest.
• Remove and drain on a wire rack.
• You can serve them the way they are or pair them with my sweet chili sauce.

Tips & notes

• Use glass noodles to absorb excess moisture and keep the wrappers crispy longer.
• Thicken the sauce with cornstarch so the filling stays dry and doesn’t leak into the wrapper.
• Cook the vegetables first to release moisture early and prevent soggy spring roll pockets.
• Cool the filling completely before wrapping to avoid tearing or sogginess during frying.
• Prep the filling ahead and store it in the fridge for up to 2 days to save time on cooking day.
• Wrap and freeze uncooked rolls on a tray, then transfer to a bag. Cook straight from frozen with 1–2 extra minutes.