Chicken Spring Rolls Restaurant Style

Chicken Spring Rolls Restaurant Style

Chicken spring rolls are a popular appetizer or snack made with a crispy wrapper and a savory filling of chicken and vegetables. Here's a recipe to make chicken spring rolls restaurant-style:


For the filling:

  • 1 cup cooked chicken, shredded or finely chopped
  • 1 cup shredded cabbage
  • 1/2 cup grated carrots
  • 1/2 cup thinly sliced bell peppers
  • 1/4 cup finely chopped onions
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Salt and pepper to taste
  • 2 tablespoons oil for cooking

For the wrappers:

  • Spring roll wrappers (available in Asian grocery stores)
  • Water for sealing

For frying:

  • Oil for deep frying


  1. Heat oil in a pan or wok over medium heat. Add minced garlic and grated ginger, and sauté for a minute until fragrant.
  2. Add the chopped onions and cook until they become translucent.
  3. Add the shredded cabbage, grated carrots, and sliced bell peppers to the pan. Stir-fry the vegetables for a few minutes until they are slightly softened.
  4. Push the vegetables to one side of the pan and add the cooked chicken to the other side. Stir-fry the chicken for a minute.
  5. Mix the chicken and vegetables together. Add soy sauce and oyster sauce (if using) to the pan. Stir well to coat the chicken and vegetables with the sauces.
  6. Add the cornstarch-water mixture to the pan. This will help thicken the filling. Stir well and cook for a minute until the sauce thickens. Season with salt and pepper to taste. Remove from heat and let the filling cool.
  7. Take one spring roll wrapper and place it on a clean surface in a diamond shape. Spoon about 2 tablespoons of the chicken and vegetable filling onto the lower corner of the wrapper.
  8. Fold the bottom corner of the wrapper over the filling, tucking it tightly.
  9. Fold the left and right corners of the wrapper toward the center, enclosing the filling.
  10. Moisten the top corner of the wrapper with water to seal the roll. Roll it up tightly to the top corner, sealing it completely.
  11. Repeat the process with the remaining spring roll wrappers and filling.
  12. Heat oil for deep frying in a large pan or deep fryer. The oil should be hot but not smoking.
  13. Carefully place the spring rolls in the hot oil, a few at a time, without overcrowding the pan. Fry them until they turn golden brown and crispy, usually taking about 3-4 minutes. Flip them occasionally for even cooking.
  14. Once the spring rolls are cooked, remove them from the oil and drain them on a paper towel-lined plate to remove excess oil.
  15. Serve the chicken spring rolls hot with sweet chili sauce, soy sauce, or any dipping sauce of your choice.

These chicken spring rolls make a delicious appetizer or snack that can be enjoyed on their own or as part of a meal. The crispy exterior and flavorful filling make them a favorite at parties or gatherings.

*Recipe on video and text may differ from each other!

How to cook Chicken Spring Rolls Restaurant Style:

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