Are you searching for the perfect appetizer to elevate your holiday gatherings? Look no further than these incredible Chicken and Veggie Spring Rolls! Golden, crispy, and packed with savory flavors, these homemade spring rolls are guaranteed to be the star of your Christmas party food table. Whether you’re planning an elegant Christmas dinner or a casual holiday get-together, these rolls deliver restaurant-quality results right from your own kitchen.
What makes these spring rolls truly special is the perfect balance of textures and flavors. The crispy exterior gives way to a tender, flavorful filling of seasoned ground chicken, fresh vegetables, and just the right amount of heat from sriracha sauce. They’re surprisingly easy to make, and once you master the simple rolling technique, you’ll find yourself making them for every holiday celebration.
This recipe yields about 25 delicious spring rolls – perfect for feeding a crowd or preparing ahead for your Christmas cooking sessions. Let’s dive into everything you need to know to create these show-stopping appetizers!
Table of Contents
Why You’ll Love This Recipe
These Chicken and Veggie Spring Rolls check all the boxes for perfect holiday food:
- Crowd-Pleasing Flavor: The combination of savory chicken, crunchy vegetables, and a hint of spice appeals to almost everyone
- Make-Ahead Friendly: Assemble the rolls in advance and fry them just before serving
- Budget-Friendly: Uses affordable ingredients that deliver gourmet results
- Customizable Heat Level: Adjust the sriracha to suit your guests’ preferences
- Impressive Presentation: These golden beauties look like they came from a fancy restaurant
- Versatile Serving Options: Perfect as appetizers, party snacks, or even a light main course
Ingredients You’ll Need
For the Filling
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground chicken | 1 pound | Can substitute ground turkey |
| Soy sauce | ¼ cup | Use low-sodium if preferred |
| Black pepper | 1 teaspoon | Freshly ground is best |
| Shredded cabbage | 6 cups | Or one 14-oz coleslaw package |
| Shredded carrots | 1 cup | Pre-shredded saves time |
| Spring onions | 4, sliced thin | Green onions work too |
| Green bell pepper | 1, sliced thin | Adds crunch and color |
| Sriracha sauce | 2 tablespoons | Adjust to taste |
| Salt | As needed | Season to your preference |
For Assembly
| Ingredient | Quantity | Purpose |
|---|---|---|
| Cold water | ¼ cup | For sealing slurry |
| Cornstarch | 1 tablespoon | Creates adhesive paste |
| Spring roll pastry | 12-ounce package (25 sheets) | Must be defrosted |
| Neutral oil | As needed | For deep frying (canola, vegetable, or peanut oil) |
Step-by-Step Instructions
Preparing the Filling
- Season the Chicken: In a large bowl, combine 1 pound ground chicken with ¼ cup soy sauce and 1 teaspoon ground black pepper. Mix thoroughly to ensure even distribution of seasonings.
- Cook the Meat: Heat a large skillet or wok over medium-high heat. Add the seasoned chicken and sauté, breaking it up with a wooden spoon, until completely browned and dry (approximately 10 minutes). The key is to cook out excess moisture for a crispy final product. Remove the cooked chicken from the pan and set aside.
- Sauté the Vegetables: Increase heat to high and add the cabbage, carrots, spring onions, and bell pepper to the same pan. Sauté for 2-3 minutes until the vegetables have slightly softened but still retain some crunch. This quick cooking preserves texture and nutrients.
- Combine and Season: Return the cooked chicken to the pan with the vegetables. Add sriracha sauce and salt to taste. Mix everything together thoroughly, then remove from heat.
- Cool and Drain: Transfer the filling to a tray and allow it to cool completely. This step is crucial! Prop one end of the tray up slightly to allow excess moisture to pool at the lower end. Drain this liquid before assembling – dry filling equals crispy spring rolls.
Assembling the Spring Rolls
- Prepare the Sealing Slurry: In a small bowl, whisk together ¼ cup cold water and 1 tablespoon cornstarch until smooth. This mixture acts like edible glue to seal your rolls.
- Set Up Your Station: Open the spring roll pastry package and keep the sheets covered with a damp kitchen towel to prevent drying. Have your cooled filling, slurry, and a clean tray ready.
- Fill and Roll: Place one spring roll wrapper on your work surface with a corner pointing toward you (diamond orientation). Add a heaping tablespoon of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the left and right sides toward the center. Roll tightly away from you, keeping the sides tucked in. Before completing the roll, dab the top corner with cornstarch slurry and seal. Place seam-side down on the tray.
- Keep Covered: As you assemble the rolls, keep them covered with a damp towel or plastic wrap to prevent the wrappers from drying out and cracking.
Cooking the Spring Rolls
- Heat the Oil: Pour neutral oil into a deep pot or wok to a depth of about 3 inches. Heat over medium heat until the oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper in – it should sizzle immediately.
- Fry in Batches: Gently add 4-5 spring rolls to the hot oil, being careful not to overcrowd. Fry for 3-5 minutes, turning occasionally with tongs to ensure even browning on all sides. The rolls should be golden brown and crispy.
- Drain and Serve: Remove the fried spring rolls with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauces!
Pro Tips for Perfect Spring Rolls
- Moisture is the Enemy: The drier your filling, the crispier your spring rolls. Don’t skip the draining step!
- Tight Rolling: Roll the spring rolls tightly to prevent oil from seeping into the filling during frying
- Consistent Size: Use the same amount of filling in each roll for even cooking
- Oil Temperature: Maintain consistent oil temperature – too hot and they’ll burn outside while staying raw inside; too cool and they’ll absorb excess oil
- Double Fry Method: For extra-crispy rolls, fry once until light golden, let cool, then fry again until deep golden
- Freezing Option: Assemble rolls and freeze them uncooked on a tray, then transfer to freezer bags. Fry directly from frozen, adding 1-2 minutes to cooking time
Serving Suggestions
These Chicken and Veggie Spring Rolls pair beautifully with:
- Sweet chili sauce
- Soy sauce with rice vinegar
- Peanut dipping sauce
- Spicy mayo
- Duck sauce
- Fresh lime wedges
For your Christmas party food spread, arrange them on a platter with fresh herbs, lime wedges, and small bowls of various dipping sauces. They complement other holiday treats and Christmas sweets perfectly!
Storage and Reheating
Refrigeration: Store cooked spring rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10 minutes to restore crispiness.
Freezing: Freeze uncooked assembled rolls for up to 3 months. Fry directly from frozen when ready to serve.
FAQ
Q: Can I bake these instead of frying?
A: Yes! Brush the assembled rolls with oil and bake at 400°F for 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried but still delicious.
Q: What can I substitute for ground chicken?
A: Ground turkey, pork, or even plant-based ground meat work wonderfully. For a vegetarian version, add more vegetables and some mushrooms.
Q: Why are my spring rolls soggy?
A: This usually happens when the filling isn’t drained properly or the oil temperature is too low. Ensure your filling is completely cool and dry, and maintain proper oil temperature.
Q: Can I make these ahead for a party?
A: Absolutely! Assemble the rolls up to 24 hours in advance, keep them covered in the refrigerator, and fry just before serving for maximum freshness.
Q: Where can I find spring roll wrappers?
A: Most grocery stores carry them in the frozen section near Asian ingredients. Asian markets have the widest selection.
Make These Spring Rolls Your Holiday Tradition
These Chicken and Veggie Spring Rolls are more than just an appetizer – they’re a conversation starter and a guaranteed crowd-pleaser. Whether you’re adding them to your Christmas dinner ideas, preparing holiday food for a big celebration, or simply looking for delicious Christmas meals that impress, this recipe delivers every time.
The beauty of these spring rolls lies in their versatility and the joy of making them. Consider hosting a spring roll-making party where guests can assemble their own – it’s a fun holiday activity that results in a delicious meal everyone helped create!
Don’t let another holiday season pass without adding these crispy, golden, flavor-packed spring rolls to your Christmas cooking repertoire. Once you taste that perfect crunch giving way to savory, veggie-filled goodness, you’ll understand why this recipe deserves a permanent spot in your holiday food rotation.
Ready to become the star of your next gathering? Grab your ingredients and start rolling – your guests are going to love you for these! Share your spring roll success stories in the comments below, and don’t forget to pin this recipe for your next holiday party!
PrintChicken and Veggie Spring Rolls: The Ultimate Crispy Holiday Appetizer
Golden, crispy spring rolls filled with savory ground chicken, fresh vegetables, and a hint of sriracha heat. Perfect for holiday parties and celebrations!
- Prep Time: 30
- Cook Time: 20
- Total Time: 50
- Yield: 25
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
Ingredients
1 pound ground chicken
¼ cup soy sauce
1 teaspoon ground black pepper
6 cups shredded cabbage (or one 14-ounce package of coleslaw)
1 cup shredded carrots
4 spring onions, sliced thin
1 green bell pepper, sliced thin
2 tablespoons sriracha sauce
Salt, as needed
¼ cup cold water
1 tablespoon cornstarch
1 12-ounce package spring roll pastry (about 25 sheets), defrosted
Neutral flavored oil, as needed for deep frying
Instructions
1. In a large bowl combine chicken, soy sauce, and black pepper.
2. Heat a large vessel over medium high heat and add the meat. Sautè the meat until browned and dry, about 10 minutes. Remove the meat from the pan and set aside.
3. Increase heat to high and add cabbage, carrots, spring onions, and bell pepper. Sauté until the vegetables have slightly softened, about 2 to 3 minutes. Add sriracha, salt, and cooked chicken and mix. Remove from heat and set aside to cool completely.
4. Remove as much moisture from the filling as possible by propping one end of the tray on which the filling is cooling up. This will allow any excess moisture to pool at one end and it can be drained.
5. In a small bowl, create a slurry by whisking together water and cornstarch. This mixture will be used to seal the rolls.
6. Open the spring roll pastry and keep the sheets covered with a damp kitchen towel. Fill each roll with a heaping tablespoon of filling, taking care not to overfill each roll and making sure the sides are properly tucked in. Seal the rolls by dabbing the edges lightly with the cornstarch slurry. Place the rolls seam side down on a tray and keep them covered to prevent them from drying out.
7. Heat a deep vessel with oil over medium heat. Gently add a few rolls at a time and fry, turning a few times to ensure even browning, until golden brown and crispy, about 3 to 5 minutes.
Notes
For crispier spring rolls, ensure the filling is completely cool and as dry as possible before assembling.
You can assemble these ahead and freeze them uncooked. Fry directly from frozen, adding 1-2 extra minutes to cooking time.
Maintain oil temperature around 350°F for best results.
Serve with sweet chili sauce, soy sauce, or peanut sauce for dipping.