Chicken Spring Roll Recipe – Honey Garlic & Pepper Flavors

Last Updated on 2 months by Neha Deshmukh

Chicken Spring Roll Recipe – Honey Garlic & Pepper Flavors

Hey everyone! If you’re anything like me, you love a good crispy spring roll. But honestly, store-bought ones just don’t hit the same. I first made these chicken spring rolls for a Diwali party a few years back, and they were a huge hit! The sweet and savory honey-garlic flavor with a little pepper kick is seriously addictive. Plus, making them at home means you know exactly what’s going in them – always a good thing, right? Let’s get rolling (pun intended!).

Why You’ll Love This Recipe

These aren’t your average spring rolls. The combination of tender chicken, crunchy veggies, and that amazing honey-garlic sauce is a flavor explosion. They’re perfect as a snack, appetizer, or even a light meal. And honestly, the process is surprisingly fun! Don’t be intimidated by the rolling – you’ll get the hang of it quickly.

Ingredients

Here’s what you’ll need to make these delicious chicken spring rolls:

• 24 small spring roll wrappers
• 1 chicken breast (about 200g)
• 1 medium onion
• 1 green pepper
• 1 tbsp garlic, minced
• 1 tsp black pepper powder
• 0.5 tsp white pepper powder
• 1 tsp sesame oil
• 2 tbsp honey-garlic sauce
• 1 tbsp light cooking oil
• Salt to taste
• Oil for deep frying
• Water as needed

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Honey-Garlic Sauce: This is the star of the show! You can find it at most Asian grocery stores, or even make your own. A good quality sauce really elevates the flavor.
• Sesame Oil: Don’t skip this! It adds a lovely nutty aroma and flavor. Just a teaspoon is enough, as it’s quite potent.
• Spring Roll Wrapper Variations: You’ll find spring roll wrappers made from wheat or rice. Wheat wrappers are more common and a bit chewier. Rice wrappers are more delicate and become beautifully crispy when fried. Feel free to experiment with both to see which you prefer! I personally like wheat for a bit more substance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to marinate the chicken. Chop the chicken breast into small pieces and combine it in a bowl with sliced onions, chopped green pepper, minced garlic, honey-garlic sauce, black pepper, and white pepper. Give it a good mix and let it sit for at least an hour. This really helps the flavors meld together.
2. Now, heat sesame oil and cooking oil in a wok or large frying pan over high heat. Add the marinated chicken mixture and stir-fry until the chicken is cooked through and everything is nicely browned. Don’t overcrowd the pan – work in batches if needed. Season with salt to taste and let it cool completely.
3. Time to roll! Place a spring roll wrapper on a flat surface. Add about 2-3 tablespoons of the cooled chicken filling near one corner. Fold the corner over the filling, tuck in the sides tightly, and roll it up like a burrito. Moisten the edges with a little water to seal the roll. Keep the finished rolls covered with a damp cloth to prevent them from drying out.
4. Finally, heat oil in a deep fryer or large pot to around 180°C (350°F). Carefully fry the spring rolls in batches until they’re golden brown and crispy. Drain them on paper towels before serving.

Expert Tips

• Don’t overfill the spring rolls, or they’ll burst open during frying.
• Make sure the oil is hot enough before adding the spring rolls. This ensures they get crispy and don’t absorb too much oil.
• Work quickly when rolling to prevent the wrappers from drying out.
• If the wrappers are sticking together, lightly brush them with oil.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based chicken alternatives and vegan spring roll wrappers. Tofu or seitan work great! My friend Priya swears by using marinated and crumbled tempeh.
• Gluten-Free Adaptation: Simply use gluten-free spring roll wrappers. They’re readily available in most health food stores.
• Spice Level Adjustment: Add a pinch of chili flakes or finely chopped green chilies to the marinade for an extra kick. My brother loves these really spicy!
• Festival Adaptations: These are perfect for Diwali, Holi, or New Year celebrations. They’re always a crowd-pleaser!

Serving Suggestions

These spring rolls are delicious on their own, but they’re even better with a dipping sauce! Try sweet chili sauce, soy sauce, or a tangy tamarind chutney. A side of fresh mint chutney also complements the flavors beautifully.

Storage Instructions

Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until crispy. Re-frying isn’t ideal as they can become soggy.

FAQs

Let’s answer some common questions:

What is the best way to prevent spring rolls from becoming soggy?

Make sure the oil is hot enough, don’t overcrowd the fryer, and drain them well on paper towels. Also, serve them immediately for maximum crispiness!

Can I prepare the filling ahead of time?

Absolutely! You can make the filling a day in advance and store it in the refrigerator. Just make sure it’s completely cooled before rolling.

What kind of oil is best for deep frying spring rolls?

Vegetable oil, canola oil, or peanut oil are all good choices. They have a high smoke point and a neutral flavor.

Can I bake these spring rolls instead of frying?

Yes, you can! Brush the spring rolls with oil and bake them in a preheated oven at 200°C (400°F) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried ones, but still delicious.

How do I properly seal the spring roll wrappers?

Just use a little water! Dip your finger in water and lightly moisten the edges of the wrapper before folding. This will create a nice, tight seal.

Enjoy making (and eating!) these amazing chicken spring rolls. Let me know in the comments how they turn out for you! Happy cooking!