Cabbage and Chicken Spring Rolls: the easy and crispy recipe you’ll love

These Crispy Cabbage and Chicken Spring Rolls make the perfect appetizer—crispy, flavorful, and delicious! Filled with blanched cabbage and soy sauce chicken, they’re a tasty combination of protein and vegetables. Make them as an appetizer, or a light lunch. They can also be made vegetarian. If you’re tired of soggy, oily spring rolls, then make sure to read our tips. Soggy, flavorless spring rolls will be a thing of the past!

Is Spring Roll the same as rice paper?

These fried spring rolls make use of spring roll paper. It’s not the same as the rolls made with rice paper. Rice paper rolls are usually made and served fresh, and are not fried. If you can’t find spring roll wrappers, you can make it with phyllo dough.

How to roll Cabbage and Chicken Spring Rolls

The easiest way to roll up the Chicken Spring Rolls is by following these steps. First place a small amount of filling (about a teaspoon) on the bottom part of the spring roll. Brush the sides with an egg wash or corn starch slurry. Fold over the bottom, then the two sides. Then roll up the spring roll, from the bottom up, making sure to leave no air gaps.

Tips

– To make sure the cabbage is evenly shredded, you can use a mandoline to get them in thin slices.

– You can make these more nutritious by adding shredded carrots, or even make it vegetarian by omitting the chicken and only using cabbage and carrot.

– To prevent the Chicken Spring Rolls from becoming oily or soggy, you must make sure to roll them up tightly. If there’s any air in the spring roll, it will absorb too much oil. This will make them soggy and oily.

– Make sure that the filling is cooled completely before filling your spring rolls. If it’s too hot, the wrapper will become soggy.

How to store Chicken Spring Rolls 

– If you want to make these Crispy Chicken Spring Rolls ahead, you must cover them with plastic wrap or kitchen towel to prevent them from drying out, as they will quickly dry out if left open.

– To freeze the cooked spring rolls: Place the Crispy Chicken Spring rolls in a single layer in the freezer. Once frozen, you can add them to a plastic bag.

Instructions

Slice the cabbage into thin strips. Blanch the shredded cabbage in salted boiling water until soft.

Cook the chicken cubes in a skillet over medium heat until it turns white.

Add the garlic, ginger and soy sauce.

Cook for a couple minutes more to cook the meat through. Strain from any liquid and leave to cool down with the cabbage.

Combine the cooled cabbage and chicken and mix through.

Place about a heaped teaspoon of filling on the bottom of the wrapper.

Brush the sides of the wrapper with egg wash and form a spring roll. Do this by folding up the bottom party, then the sides, then rolling it up. Make sure that there are no gaps or filling inside.

Continue until all the filling is used up. Fry in preheated oil until golden brown.