Crispy Chinese Spring Rolls: Easy Homemade Recipe

Updated at: 27/03/2025

Craving a delicious and satisfying appetizer or light meal? Look no further than these incredibly crispy Chinese spring rolls! Forget takeout; this easy homemade recipe delivers perfectly golden, crunchy wrappers filled with a vibrant mix of fresh vegetables and savory seasonings. You'll be amazed at how simple it is to achieve that authentic restaurant-quality taste and texture in your own kitchen. These spring rolls are incredibly versatile, adaptable to your favorite fillings and perfect for sharing with friends and family.

From prepping the ingredients to achieving that satisfying crunch, this recipe provides a clear and concise step-by-step guide to making your own batch of irresistible spring rolls. Get ready to learn the secrets to perfectly crisp wrappers and a flavorful filling that will have everyone asking for more! Let’s dive into the recipe and start cooking.

Tools Needed

  • Pot
  • Open vessel/pan
  • Measuring spoon
  • Colander
  • Mixing bowl
  • Spring roll wrappers
  • Frying pan

Ingredients

  • Chicken breast (boneless): 250 grams
  • Water: 2 cups
  • Butter (unsalted): 1.5 teaspoons
  • Cooking oil: 1.5 teaspoons
  • Garlic and ginger paste: 1 teaspoon
  • Onion: 1 small (chopped roughly)
  • All-purpose flour: 2 teaspoons
  • Chilli flakes: 1 teaspoon (or to taste)
  • Black pepper powder: 1 teaspoon
  • Salt: 0.5 teaspoon (or to taste)
  • Chicken cube: 1 (optional)
  • Carrot: 1 cup (chopped)
  • Capsicum: 1 cup (chopped)
  • Green onion: 2-3 teaspoons
  • Cabbage: 2-2.5 cups (sliced)
  • Chilli sauce/Hot sauce: 1 teaspoon
  • Light soy sauce: 1 teaspoon (or to taste)
  • Flour: 1 tablespoon (for paste)

Step-by-Step Instructions

Step 1. Prepare the Chicken Filling

  • Boil 250 grams of boneless chicken breast in 2 cups of water until tender.
  • Shred the cooled chicken and set aside the chicken broth (yakhni).
  • In a pan, heat 1.5 teaspoons of butter and 1.5 teaspoons of cooking oil. Add 1 teaspoon of garlic and ginger paste and cook until fragrant.
  • Add the chopped onion and cook until slightly softened.
Boil 250 grams of boneless chicken breast in 2 cups of water until tender.Shred the cooled chicken and set aside the chicken broth (yakhni).In a pan, heat 1.5 teaspoons of butter and 1.5 teaspoons of cooking oil. Add 1 teaspoon of garlic and ginger paste and cook until fragrant.Add the chopped onion and cook until slightly softened.
Prepare the Chicken Filling
  • Add 2 teaspoons of all-purpose flour and cook for 1 minute until no longer raw.
  • Stir in 1 teaspoon chilli flakes, 1 teaspoon black pepper powder, 0.5 teaspoon salt (or to taste), and 1 chicken cube (optional).
  • Cook until the mixture thickens. Then, add 1 cup chopped carrots, 1 cup capsicum, 2-3 teaspoons of green onion, the shredded chicken, and 2-2.5 cups of sliced cabbage.
  • Add 1 teaspoon chilli sauce, 1 teaspoon light soy sauce, and cook until heated through and the vegetables are still crunchy.
Add 2 teaspoons of all-purpose flour and cook for 1 minute until no longer raw.Stir in 1 teaspoon chilli flakes, 1 teaspoon black pepper powder, 0.5 teaspoon salt (or to taste), and 1 chicken cube (optional).Cook until the mixture thickens. Then, add 1 cup chopped carrots, 1 cup capsicum, 2-3 teaspoons of green onion, the shredded chicken, and 2-2.5 cups of sliced cabbage.Add 1 teaspoon chilli sauce, 1 teaspoon light soy sauce, and cook until heated through and the vegetables are still crunchy.
Prepare the Chicken Filling

Step 2. Assemble the Spring Rolls

  • Mix 1 tablespoon of flour with water to create a thin paste.
  • Place the filling on one corner of a spring roll wrapper, roll tightly, and seal with the flour paste.
Mix 1 tablespoon of flour with water to create a thin paste.Place the filling on one corner of a spring roll wrapper, roll tightly, and seal with the flour paste.
Assemble the Spring Rolls

Step 3. Fry the Spring Rolls

  • Heat cooking oil in a pan. When it is hot enough (test with a wooden stick), add the spring rolls and fry until golden brown, stirring occasionally, over medium-low heat.
Heat cooking oil in a pan. When it is hot enough (test with a wooden stick), add the spring rolls and fry until golden brown, stirring occasionally, over medium-low heat.
Fry the Spring Rolls

Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe

Tips

  • Don't overcook the vegetables; keep them crunchy.
  • Fry spring rolls at medium-low heat to ensure even cooking and crispiness.
  • Remove excess oil by placing the fried spring rolls in a strainer instead of on paper towels.
  • Perform the wooden stick test to ensure the oil is at the correct temperature.

Nutrition

  • N/A

FAQs

1. Can I use store-bought spring roll wrappers?

Absolutely! Store-bought wrappers are readily available and work perfectly. Just make sure they're the round, thin kind.

2. How do I prevent the spring rolls from getting soggy?

Ensure your filling isn't too wet, and fry them in hot oil until golden and crispy. Serve immediately.

3. What other fillings can I use besides the ones in the recipe?

Get creative! Try shredded chicken, pork, shrimp, or different vegetables like carrots, mushrooms, or bean sprouts.


Making these crispy Chinese spring rolls is easier than you think, and the reward is a delicious and satisfying treat. Enjoy the delightful crunch and flavorful filling, perfect for any occasion. So gather your ingredients and embark on this culinary adventure – your taste buds will thank you!