Crispy Chicken Spring Rolls Recipe

Crispy Chicken Spring Rolls are irresistible when done right — light, crunchy, and packed with savory filling. But many home cooks struggle with soggy wrappers, greasy results, or spring rolls that burst open while frying. In this recipe, I’ll show you exactly how to avoid those issues. Follow along and master the art of making ultra-crispy spring rolls at home. Be sure to watch until the end to see just how crunchy they are!

Recipe

Serves: 12 spring rolls
Prep time: 1 hour
Cook time: 15 minutes

For the filling:
1 (4-ounce) bundle glass noodles
2 tablespoons oil, separated
1 pound ground chicken
Pinch of salt
1 medium carrot, julienned
3 large fresh shiitake mushrooms, thinly sliced
2 cups cabbage, thinly sliced
1 cup snow peas, thinly sliced
3 cloves garlic, minced

For the sauce:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
Pinch of white pepper

For the cornstarch slurry:
1 tablespoon cornstarch
3 tablespoons water

For the spring rolls:
12 sheets spring roll wrappers
1 large egg, beaten (for sealing)
4 cups oil, for frying

Instructions

1. Prepare the glass noodles and sauce:

• In a bowl, soak the glass noodles in hot water until softened, about 4 minutes.
• Drain and cut into 1-inch segments.
• In a separate bowl, mix soy sauce, oyster sauce, hoisin sauce, white pepper, and the cornstarch slurry. Whisk until well combined.

2. Cook the filling:

• Heat 1 tablespoon of oil in a pan over high heat. Add ground chicken and salt. Stir-fry for 2 minutes, then remove and set aside.
• In the same pan, add the remaining tablespoon of oil. Add the carrot, shiitake mushrooms, cabbage, snow peas, and garlic. Stir-fry until aromatic, about 1 minute.
• Return the chicken to the pan along with the glass noodles and sauce. Stir everything together.
• Let the filling cool for about 10 minutes before wrapping.

3. Assemble the spring rolls:

• Place a spring roll wrapper on a flat surface like a diamond, with a corner pointing toward you.
• Spoon about 2 tablespoons of filling near the bottom corner.
• Fold up the bottom corner, then fold in the sides. Roll tightly but not too tight. Brush the top corner with egg wash and seal.
• Repeat with remaining wrappers.

4. Fry the spring rolls and serve:

• Heat oil in a deep pot to 350°F (177°C).
• Fry spring rolls in batches for about 3 minutes or until golden and crispy.
• Transfer to a paper towel-lined plate to drain excess oil.
• Serve as-is or pair with sweet and sour sauce. Click the link for the full sauce recipe.

Tips & notes

• Keep it crisp: Use glass noodles and pre-cooked vegetables to reduce moisture in the filling.
• Prevents excess moisture: cornstarch slurry thickens the sauce and prevents excess moisture.
• Avoid bursting: Don’t overfill or over-tighten your rolls, and seal edges well with egg wash.
• Fry at the right temp: Use a thermometer to keep oil at 350°F for best results — not too hot, not too cold.