By Akshara
May 26, 2026
Chicken spring rolls are a masterclass in texture, offering a shattered-crisp exterior that gives way to a savoury, juicy filling. The key to ensuring the rolls remain crispy rather than greasy is to use a very hot frying temperature and drain them thoroughly on absorbent paper. When paired with a sharp soy or vinegar dipping sauce, these rolls become an irresistible crowd-pleaser.
1 100g minced chicken, cooked with ginger, garlic, and soy sauce  1 cup finely shredded cabbage and carrots  4 spring roll wrappers  1 tbsp cornflour mixed with water for sealing  Oil for deep frying
Mix the cooked minced chicken with the raw shredded vegetables and a dash of soy sauce to create your filling.
Place a small spoonful of the chicken mixture in the centre of a wrapper, fold in the sides, and roll it tightly into a cylinder, sealing the edge with the cornflour paste.
Heat oil in a deep pan and fry the rolls in small batches for 3 to 4 minutes until they turn golden and crispy.
Remove the rolls from the oil, drain them on paper towels to remove excess grease, and serve hot.