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You are here: Home / Appetizers and Snacks / Crispy Chicken Spring Rolls Recipe – Easy Ramadan Iftar Snack & Appetizer

Crispy Chicken Spring Rolls Recipe – Easy Ramadan Iftar Snack & Appetizer

By Fareeha 13 Comments September 7, 2015

Alright, let’s talk about Chicken Spring Rolls—because if there’s one thing I know as a mom of three, it’s that crispy, golden, fried chicken spring rolls disappear faster than I can make ‘em. No joke, the second I put these on the iftar table, my kids are basically lined up like it’s a drive-thru. And honestly? I don’t blame them. These little crunchy bites are packed with juicy ground chicken, fresh veggies, and the perfect blend of seasonings, all wrapped up and fried to crispy perfection.

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5 from 4 votes
These crispy chicken spring rolls are packed with flavorful ground chicken, crunchy veggies, and aromatic seasonings, all wrapped up and fried to golden perfection. Perfect for Ramadan iftar, dinner parties, or as a quick snack, they are freezer-friendly and super easy to make at home. Serve with mint raita or sweet chili sauce for the ultimate bite.
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
chicken spring roll recipe

If you’re looking for a Chicken Spring Rolls Recipe that’s easy, flavorful, and freezer-friendly for Ramadan food prep, you’re in the right place. Whether you’re planning your Ramadan Iftar Ideas, setting up an iftar platter, or just need some quick recipes snacks to keep the fam happy, this is the recipe to try. And hey, if you wanna make it feel even more special, serve it up with some mint raita—trust me, it hits different.

This is one of my go-to Ramadan Special Recipes because it checks all the boxes: crispy, juicy, easy to prep, and perfect for dipping. You can also freeze a batch ahead of time, so when iftar time rolls around, you just fry ‘em up and serve. Whether you call them Chinese Chicken Spring Rolls, Spring Rolls Chicken, or Spring Roll Recipe Chicken, one thing’s for sure—these will be a hit on your Ramadan iftar table. Let’s get into it!

Table of Contents

Toggle
  • What You’ll Need
  • How to Make Crispy Chicken Spring Rolls
  • Best Dips for Spring Rolls
  • Pro Tips for Crispy Perfection
  • FAQs – Chicken Spring Rolls
  • Crispy Chicken Spring Rolls Recipe
  • Crispy Chicken Spring Rolls Recipe

What You’ll Need

Nothing fancy, just simple, everyday ingredients:

  • Chicken – I use boneless, skinless chicken breast or thighs. Whatever’s in the fridge.
  • Veggies – Cabbage, carrots, and bell peppers. Crunch is key.
  • Garlic & Ginger – Adds that punch of flavor.
  • Soy Sauce & Sesame Oil – The ultimate duo for an umami boost.
  • Spring Roll Wrappers – Found in the freezer aisle (or online if you’re fancy like that).
  • Oil for Frying – Because crispy is always better than soggy.

How to Make Crispy Chicken Spring Rolls

chicken spring roll
Chicken Spring Roll

1. Cook the Chicken

Start by cutting the chicken into tiny pieces—smaller than bite-sized. This helps everything cook evenly and fit nicely in the wrapper.

Heat a little oil in a pan and toss in the chicken. Add garlic, ginger, soy sauce, and sesame oil, then cook until it’s all juicy and golden. Your kitchen will smell amazing at this point.

2. Add the Veggies

Once the chicken is cooked, toss in the shredded cabbage, carrots, and bell peppers. Stir-fry for about two to three minutes—just until they soften but still have a little crunch. Nobody wants mushy spring rolls.

Turn off the heat and let it cool a bit. Trying to roll hot filling is a disaster waiting to happen.

3. Assemble the Rolls

This part is fun but also a little tricky if you overthink it. Don’t worry—I got you.

  • Lay out a spring roll wrapper in a diamond shape (one corner pointing toward you).
  • Scoop about two tablespoons of filling onto the bottom third of the wrapper.
  • Fold the bottom corner up over the filling, then fold in the sides.
  • Roll it up tightly like a little burrito.
  • Seal the edge with a tiny dab of water so it stays closed.

One roll down, about ten more to go.

4. Fry Until Golden

Now for the best part—frying these until golden brown and crispy.

  • Heat oil in a pan to 350°F (medium-high heat).
  • Fry in batches, flipping so both sides get evenly crispy.
  • It should take about three to four minutes per batch.
  • Once golden, transfer to a paper towel-lined plate to soak up extra oil.

Do not try to eat one straight out of the oil. Learned that the hard way.


Best Dips for Spring Rolls

Spring rolls are good on their own, but dips make everything better. Here are my favorites:

  • Sweet Chili Sauce – That perfect balance of sweet and spicy.
  • Soy Sauce + Vinegar – Simple but classic.
  • Garlic Mayo – Not traditional, but trust me, it works.

Pro Tips for Crispy Perfection

  • Don’t overfill – Less is more. Too much filling makes rolling a mess.
  • Keep wrappers covered – They dry out fast, so cover with a damp towel.
  • Fry at the right temp – Too hot and they burn, too cold and they soak up oil. 350°F is the sweet spot.

FAQs – Chicken Spring Rolls

Can I bake or air-fry these instead of frying?

Yes! If you want a lighter option, you can bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway. To air-fry, spray them with a little oil and cook at 375°F (190°C) for 8-10 minutes, flipping once. They won’t be as crispy as deep-fried, but they’re still delicious!

How do I freeze Chicken Spring Rolls?

Lay the uncooked spring rolls on a tray in a single layer and freeze for about an hour so they don’t stick together. Then, transfer them to a zip-top bag or airtight container and store them in the freezer for up to 3 months. When ready to cook, fry them straight from frozen—no need to thaw!

What’s the best way to reheat leftovers?

To keep them crispy, reheat in an air fryer at 350°F (175°C) for 4-5 minutes or in the oven at 375°F (190°C) for about 10 minutes. Microwaving works, but they’ll lose their crunch.

My wrappers keep tearing—what am I doing wrong?

This usually happens if the wrappers are too dry or you’re overfilling them. Try these fixes:
Keep the wrappers covered with a damp cloth while working.
Don’t overstuff—a little filling goes a long way.
Handle gently when rolling to avoid cracks.

Crispy Chicken Spring Rolls Recipe

recipe for chicken spring roll

Crispy Chicken Spring Rolls Recipe

These crispy chicken spring rolls are packed with flavorful ground chicken, crunchy veggies, and aromatic seasonings, all wrapped up and fried to golden perfection. Perfect for Ramadan iftar, dinner parties, or as a quick snack, they are freezer-friendly and super easy to make at home. Serve with mint raita or sweet chili sauce for the ultimate bite.
5 from 4 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Servings: 12 spring rolls
Author: Fareeha

Ingredients

  • 1 cup ground chicken or finely chopped chicken breast
  • 1 cup shredded cabbage
  • ½ cup grated carrots
  • ½ cup thinly sliced bell peppers
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • 12 spring roll wrappers
  • 1 tablespoon flour mixed with 2 tablespoons water for sealing
  • Oil for frying

Instructions

  • Cook the Chicken : Heat a pan with a little oil. Add ground chicken, garlic, and ginger.Stir-fry until chicken is fully cooked and no longer pink.
  • Add the Veggies : Toss in cabbage, carrots, and bell peppers. Stir-fry for two to three minutes until slightly softened. Add soy sauce, sesame oil, and black pepper. Mix well. Remove from heat and let cool.
  • Assemble the Spring Rolls : Lay a wrapper in a diamond shape. Add two tablespoons of filling near the bottom. Fold the bottom over the filling, then fold in the sides and roll up tightly. Seal the edge with the flour-water paste.
  • Fry Until Crispy : Heat oil to 350°F (175°C). Fry in batches until golden brown, about three to four minutes per side. Drain on paper towels.
  • Serve and Enjoy : Serve hot with sweet chili sauce or mint raita.

Notes

Tips

  • For freezing: Arrange uncooked spring rolls on a tray, freeze for one hour, then store in a zip-top bag for up to three months.
  • For air-frying: Spray with oil and air-fry at 375°F (190°C) for eight to ten minutes, flipping halfway.
  • For baking: Bake at 400°F (200°C) for 20 to 25 minutes, flipping once.

And there you have it—Chicken Spring Rolls that are crispy, flavorful, and guaranteed to be a hit at iftar. Whether you’re planning your Ramadan Iftar Ideas or just looking for some Easy Snacks to keep on hand, this Chicken Spring Roll Recipe is a must-try. I love how easy they are to make, and honestly, once you get the hang of making spring rolls, you’ll wanna keep a batch in the freezer all the time.

These Fried Chicken Spring Rolls are perfect for your Iftar Platter, paired with a good Mint Raita Recipe or even some sweet chili sauce. Whether you call them Chinese Chicken Spring Rolls Recipe, Ground Chicken Spring Rolls, or just Spring Rolls Chicken, they’re the ultimate crunchy, golden goodness that disappears in minutes. My kids practically race to the table when these are on the Iftar Table!

If you’re looking for more Cooking Recipes For Ramzan, definitely add this to your Ramzan Cooking Ideas list. It’s one of those Ramadan Special Recipes that works for Dinner Recipes, Quick Recipes Snacks, or even party starters. And since these are freezer-friendly, you can prep them ahead of time and fry them up fresh for iftar—easy peasy.

So, next time you’re putting together your Ramadan Food Iftar Table, don’t forget these crispy, golden bites. Whether you’re following this Spring Rolls Recipe Chicken for a family dinner or adding it to your list of Ramadan Recipes Iftar Snacks Easy, you really can’t go wrong. Enjoy, and happy cooking!

categoriesFiled Under: Appetizers and Snacks, Chicken recipes September 7, 2015

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Comments

  1. sanghamitra chowdhury says

    September 8, 2015 at 9:36 am

    Love the recipe <3 definitely going to try it. Between spring roll wrappers are made of all purpose flour,oil and water right? or there is any other ingredient which I will need?

    Reply
    • Fa's Kitchen says

      September 8, 2015 at 1:14 pm

      Thanks a bunch Sanghamitra.. Yes the spring roll sheets are made of maida.. I add salt, oil, little baking soda and baking powder too in it..

      Do let me know how the chicken spring roll turned out if u happen to try it sometime.. 🙂

      Reply
  2. Rafeeda says

    September 8, 2015 at 11:49 am

    Such beautiful pictures Fareeha… way to go! The spring rolls look yum…

    Reply
    • Fa's Kitchen says

      September 8, 2015 at 1:16 pm

      Thank you dearie.. U can stop by any time to taste 😉

      Reply
  3. Framed Recipes says

    September 11, 2015 at 7:59 pm

    Fareeha,

    That looks good. Beautifully presented.

    Sreelatha

    Reply
  4. Charlene @ That Girl Cooks Healthy says

    September 13, 2015 at 4:40 pm

    I’m here drooling at the mouth over this wonderful display of chicken spring rolls……….YES please!

    Reply
    • Fa's Kitchen says

      September 16, 2015 at 3:11 pm

      thanks a lot dear

      Reply
  5. Emilie says

    August 3, 2016 at 2:10 am

    Tasted absolutely delicious! I even added some bean sprouts and mushrooms for an extra boost. Have you ever tried oven baking instead of frying? Just wondering for the next time. Thanks a ton!

    Reply
    • Fa's Kitchen says

      August 3, 2016 at 9:08 am

      Honestly, never tried baking the spring rolls as my fam prefers the frying (as unhealthy as it sounds)

      Reply
  6. Paul Caron says

    November 19, 2018 at 7:30 am

    Loved it, thanks so much for an excellent recipe!

    Reply
    • Fareeha says

      November 19, 2018 at 10:22 am

      Thank you so much for your valuable feedback. Do try the other recipes and let me know how they turned out.

      Reply
  7. azzahra says

    April 18, 2020 at 8:46 am

    its good n u helped me with an assignment thx

    Reply
  8. Gamieda Adams says

    May 5, 2020 at 4:47 am

    It looks absolutely devine. Im quite a novice at snacks, but will definitely try this one. Can i use McCain mix veg instead and maybe add a little more corn? Must the chicken be minced or can i chop very small?

    Reply
5 from 4 votes

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