Here’s a full, crispy Chicken Spring Rolls recipe — golden on the outside, juicy and flavorful inside 🌯🔥

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🥢 Chicken Spring Rolls (Crispy Fried)

🛒 Ingredients (Makes 18–20 rolls)

Filling

• 2 cups cooked chicken breast, finely shredded (about 2 medium breasts)

• 1 cup green cabbage, thinly shredded

• ½ cup carrots, julienned

• 3 green onions, finely sliced

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• ½ tsp sesame oil

• ½ tsp black pepper

• 1 tsp cornstarch (helps bind filling)

• 1 tbsp vegetable oil (for sautéing)

For Wrapping

• 18–20 spring roll wrappers (thawed if frozen)

• 1 egg (beaten, for sealing)

• Oil for deep frying

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🥣 Instructions

1️⃣ Prepare the Filling

1. Heat 1 tbsp oil in a pan over medium heat.

2. Sauté garlic and ginger for 30 seconds until fragrant.

3. Add cabbage and carrots. Cook 2–3 minutes until slightly softened.

4. Stir in shredded chicken, soy sauce, oyster sauce, sesame oil, pepper.

5. Sprinkle in cornstarch and mix well.

6. Cook another 1–2 minutes.

7. Remove from heat and let mixture cool completely (important to prevent soggy wrappers).

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2️⃣ Wrap the Spring Rolls

1. Place wrapper in a diamond shape (one corner facing you).

2. Add 2–3 tablespoons filling near the bottom corner.

3. Fold bottom corner over filling.

4. Fold in both sides tightly.

5. Roll upward firmly.

6. Brush top corner with beaten egg and seal.

Keep covered with a damp cloth while working.

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3️⃣ Fry

1. Heat oil to 350°F (175°C).

2. Fry in batches (don’t overcrowd).

3. Cook 3–4 minutes, turning occasionally, until golden brown.

4. Remove and drain on paper towels.

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🍽 Serve With

• Sweet chili sauce

• Garlic soy dipping sauce

• Hoisin sauce

• Spicy mayo

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🔥 Air Fryer Version

1. Lightly spray rolls with oil.

2. Air fry at 380°F (193°C) for 10–12 minutes, flipping halfway.

3. Spray again if needed for extra crispiness.

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💡 Pro Tips for Extra Crunch

• Make sure filling is cool before wrapping.

• Keep wrappers covered so they don’t dry out.

• Double fry (2 minutes first fry, rest 5 minutes, then fry again 1–2 minutes) for ultra-crisp texture.

• Don’t overfill or rolls may burst.

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🥬 Fresh (Non-Fried) Version Option

Use rice paper wrappers instead and skip frying. Serve chilled with peanut sauce.

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If you’d like, I can also give you:

• A restaurant-style Chinese version

• A Filipino lumpia-style version

• A Vietnamese fresh spring roll version

• Or a baked healthier version 🌱