Chicken spring rolls, if there’s one thing that can make me happy when served alongside a drink or an evening snack, it’s a tasty fried spring roll. And especially these insanely delicious chicken spring rolls!
The very best spring rolls
This recipe is not complicated at all. As you can see, you don’t need a lot of ingredients to make this delicious snack. It is also very easy to prepare. You make the filling, fold the spring rolls, fry briefly until golden brown and you’re done
In these chicken spring rolls, the filling consists of small pieces of chicken (or leftover chicken), carrots, leeks, thin rice noodles, bean sprouts, and we season it all with sweet ketjap, soy sauce, ginger, garlic, 5 spice powder, oyster sauce and more. Absolutely amazing!
Crispy chicken spring rolls
If you want to make extra crispy spring rolls, I have a tip: use two spring roll wrappers instead of one. This gives the chicken spring rolls an extra crispy coating. A sauce to dip the spring rolls in is also very tasty, I prefer sweet chili sauce! You can buy it or make your own.
Party snacks
These spring rolls are great to serve as a party snack, along side some other finger food. Great for a birthday, or any festive occasion really. You can serve them on a platter with some honey garlic chicken wings and/or these typical Dutch fried bitterballen, which are similar to croquettes but smaller and round.
By the way, if you make more spring rolls than you can eat – chances are they will all be eaten, but you never know – you can also freeze them (before baking). Ideal to stock up on this delicious snack!
Ingredients
- 100 gram thin rice noodles (or rice vermicelli)
- 1 tsp ginger (fresh – grated)
- 2 cloves garlic (crushed)
- 200 gram carrot (grated)
- 750 gram chicken breast (cut into small pieces)
- 1 chicken stock cube (or vegetable stock)
- 2 leeks (thinly sliced)
- 4 tbsp Ketjap Manis
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp 5-spice powder
- 150 gram bean sprouts
- 30 sheets spring roll wrappers (defrosted or fresh)
- oil, pepper and salt
- Tip: mix a tablespoon of flour with a little water to make a thick paste to glue the spring rolls together later.
Equipment
- Wok or large frying pan
- Deep fryer
- Kitchen paper
INSTRUCTIONS (how to make this recipe):
- Soak the rice noodles in warm water for a few minutes, then drain and cut into smaller pieces.
- Heat some oil in a large wok or frying pan and sauté the ginger and garlic.
- Add the carrot and sauté briefly, then add the chicken. Season with salt and pepper.
- Crumble in the stock cube, add the leek and season with soy sauce, soy sauce, oyster sauce and 5-spice. Add salt and pepper to taste.
- Finally, sauté the bean sprouts and mix with the noodles. Your filling is now ready. Leave to cool.
- Fold the spring rolls. Take one sheet and place the tip towards you. Spread some of the filling in the middle and fold the tip inwards, roll halfway up and then fold the sides inwards. Continue to roll and brush the tip with some of the flour-water mixture. Repeat until all the spring rolls have been used.
- Fry the chicken spring rolls in a deep fryer at 175 degrees Celsius / 345 Fahrenheit for about 4-5 minutes, turning halfway through. Drain the excess oil on some kitchen paper. Serve with sweet chili sauce and enjoy!
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