Description
Crispy golden spring rolls filled with tender shredded chicken, seasoned noodles, and colorful vegetables, delivering a perfect balance of crunch and savory flavor in every bite.
Ingredients
- 14 oz (400 g) boneless chicken breast, boiled and shredded
- 4 oz (100 g) noodles, cooked al dente
- 2 tablespoons oil
- 1 teaspoon garlic, finely minced
- 1 teaspoon ginger, finely minced
- 3–4 green onions, whites and greens separated
- 2 medium (150 g) carrots, cut into thin matchsticks
- 1 medium (150 g) bell pepper, thinly sliced
- 2 small (100 g) red onions, thinly sliced
- 2 tablespoons chili garlic sauce
- 1½ tablespoons soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon chili flakes
- 3/4 teaspoon chicken stock powder
- 30 square spring roll wrappers (8.5 inch / 21.5 cm)
- 2 tablespoons all-purpose flour
- 1/4 cup water
- Oil for shallow frying
Instructions
- Cook noodles until al dente, drain, and toss lightly with oil to prevent sticking.
- Heat oil in a large pan over medium heat and sauté garlic and ginger until fragrant.
- Add green onion whites and cook briefly, then add carrots and bell pepper. Stir-fry until slightly tender but still crisp.
- Add red onions and cook for another minute, then mix in shredded chicken.
- Add chili garlic sauce, soy sauce, oyster sauce, vinegar, salt, black pepper, white pepper, chili flakes, and chicken stock powder. Mix well.
- Add cooked noodles and gently toss until evenly combined.
- Turn off heat and stir in green onion tops. Transfer filling to a plate and cool completely.
- Mix flour and water into a smooth slurry.
- Place a wrapper in a diamond shape, add about 1½ tablespoons filling near the bottom, fold bottom over, fold sides inward, roll tightly, and seal with slurry.
- Repeat until all rolls are assembled.
- Heat oil over medium heat and fry spring rolls in batches until golden and crisp, turning occasionally.
- Increase heat slightly at the end for deeper color, then drain on a rack and serve.
Notes
- Ensure the filling is completely cooled before rolling to avoid soggy wrappers.
- Do not overfill rolls to prevent breaking during frying.
- Freeze uncooked rolls in a single layer before storing for up to 3 months.
- Fry directly from frozen, adding extra cooking time.
- Reheat in oven or air fryer to maintain crispiness.
- Egg noodles, spaghetti, or ramen can be used.
- Drain fried rolls on a rack instead of paper towels for best texture.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls
- Calories: 210
- Sugar: 3g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
