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Leftover Chicken Spring Rolls

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Leftover Chicken Spring Rolls are crispy, golden rolls filled with savory chicken and vegetables, perfect as a snack, appetizer, or light meal.

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

  1. Heat a small amount of oil in a pan over medium heat. Add garlic and cook until fragrant.
  2. Add cabbage and carrots, cooking until slightly softened.
  3. Stir in shredded chicken, soy sauce, sesame oil, salt, and pepper. Cook until heated through, then let cool.
  4. Place a spring roll wrapper on a flat surface and add filling near one edge.
  5. Fold sides inward and roll tightly, sealing edges with water.
  6. Repeat with remaining wrappers and filling.
  7. Heat oil in a deep pan and fry spring rolls until golden brown and crispy.
  8. 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

Find it online: https://thefamilycooking.com/leftover-chicken-spring-rolls/