Why You’ll Love This Recipe
This recipe is quick, versatile, and perfect for using up leftover chicken in a fun and tasty way. The combination of crispy wrappers and savory filling makes every bite satisfying. You can customize the filling with your favorite vegetables and seasonings, making it as simple or as bold as you like. They’re great as appetizers, snacks, or even a light meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked chicken (shredded)
spring roll wrappers
carrots (julienned)
cabbage (shredded)
green onions (chopped)
garlic (minced)
soy sauce
sesame oil (optional)
oil (for frying)
salt
black pepper
Directions
Heat a small amount of oil in a pan over medium heat. Add the garlic and cook briefly until fragrant.
Add the shredded cabbage and carrots, cooking for a few minutes until slightly softened.
Stir in the shredded chicken, soy sauce, sesame oil, salt, and pepper. Mix well and cook until everything is heated through. Remove from heat and let the filling cool.
Lay out a spring roll wrapper on a flat surface. Place a spoonful of filling near one edge.
Fold the sides inward and roll tightly, sealing the edge with a bit of water.
Repeat with the remaining wrappers and filling.
Heat oil in a deep pan and fry the spring rolls until golden brown and crispy.
Remove and drain on paper towels.
Serve hot with your favorite dipping sauce.
Servings and timing
This recipe makes about 10–12 spring rolls, serving 4 people.
Preparation time is around 20 minutes, and cooking takes about 15 minutes, making the total time approximately 35 minutes.
Variations
Bake or air fry instead of deep frying for a lighter option.
Add glass noodles or rice noodles to the filling for extra texture.
Use different vegetables like bean sprouts or bell peppers.
Make it spicy with chili sauce or fresh chilies.
Try different dipping sauces such as sweet chili or soy-based sauces.
Storage/Reheating
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven or air fryer to restore crispiness. Avoid microwaving if possible.
Uncooked rolls can be frozen and fried directly from frozen.
FAQs
Can I bake these instead of frying?
Yes, brush with oil and bake until golden and crispy.
Can I use rotisserie chicken?
Yes, it works perfectly for this recipe.
How do I keep the rolls from opening?
Seal the edges well with water and roll tightly.
Can I freeze spring rolls?
Yes, freeze them before frying for best results.
What dipping sauce goes well?
Sweet chili sauce, soy sauce, or peanut sauce are great options.
Can I make them vegetarian?
Yes, simply omit the chicken and add more vegetables.
What wrappers should I use?
Spring roll wrappers (not rice paper) work best for frying.
How do I prevent soggy rolls?
Make sure the filling is not too wet and fry at the right temperature.
Can I air fry them?
Yes, they turn out crispy with less oil.
Are these kid-friendly?
Yes, they’re crispy and easy to enjoy.
Conclusion
Leftover Chicken Spring Rolls are a crispy, flavorful way to turn leftovers into a fun and satisfying dish. With their crunchy exterior and savory filling, they’re perfect for sharing, snacking, or serving as a crowd-pleasing appetizer.
PrintLeftover Chicken Spring Rolls
Leftover Chicken Spring Rolls are crispy, golden rolls filled with savory chicken and vegetables, perfect as a snack, appetizer, or light meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10-12 spring rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Halal
Ingredients
- 2 cups cooked chicken, shredded
- 10–12 spring roll wrappers
- 1 cup carrots, julienned
- 1 cup cabbage, shredded
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil (optional)
- 2 cups oil (for frying)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a small amount of oil in a pan over medium heat. Add garlic and cook until fragrant.
- Add cabbage and carrots, cooking until slightly softened.
- Stir in shredded chicken, soy sauce, sesame oil, salt, and pepper. Cook until heated through, then let cool.
- Place a spring roll wrapper on a flat surface and add filling near one edge.
- Fold sides inward and roll tightly, sealing edges with water.
- Repeat with remaining wrappers and filling.
- Heat oil in a deep pan and fry spring rolls until golden brown and crispy.
- Drain on paper towels and serve hot.
Notes
- Bake or air fry for a lighter version.
- Add noodles for extra texture.
- Use vegetables like bean sprouts or bell peppers.
- Serve with sweet chili, soy, or peanut sauce.
- Freeze uncooked rolls and fry when needed.
Nutrition
- Serving Size: 2-3 rolls
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
