Chicken Spring Rolls

Main Ingredient: Egg Roll Skins

Meal: Chicken Spring Rolls

Total Time: 40 minutes

  • Prep, 20 minutes

  • Cooking, 20 minute


Chicken Spring Rolls:

  • 1⁄4 cup Thai sweet chili sauce

  • 1⁄4 cup olive oil

  • 4 oz bean sprouts

  • 6 green onions

  • 21 frozen egg roll skins (thawed)

  • 1 tablespoon five spice blend

  • 4 (boneless) chicken breasts large

Garlic Soy Dipping Sauce:

  • 1⁄4 cup soy sauce

  • 4 cloves garlic (minced)

  • 1 tablespoon lime juice

  • 1⁄4 teaspoon sugar

  • 1⁄4 teaspoon sesame oil

Yields: 21 Chicken Spring Rolls w/Sauce


Garlic Soy Dipping Sauce:

Mix in and Combine all ingredients properly and set aside

Boneless chicken & Egg Roll Skins:

1. Preheat the oven to 425°F

2. In a large bowl, combine boneless chicken,1tbsp of the five spice blend, thai sauce (optional) and olive oil. Cover well and allow to marinade for about 20 minutes

3. Heat frying pan on medium-high heat. Cook the chicken until it's cooked through and a nice crust is formed. Slice chicken in thin slices, about 1⁄4 inches for rolling

4. Gather vegetables and board surface to roll on

5. Lay an egg roll skin or wrap on your board surface with a corner pointing towards you

6. Put 1 tbsp of fried chicken slightly below the center of the sheet

7. Add green onions and bean sprouts on top of the meat. Fold the point over the filling. Roll the spring rolls, folding the corners inward  

8. Brush the top corner of the wrapper with water and roll the egg roll skins as tightly as possible. Repeat for the remaining 20 egg roll skins

9. Brush half the olive oil on baking dishes

10. Add the spring rolls and brush the tops with remaining oil

11. Bake in oven for 20 minutes until golden brown, flipping after 15 minutes

12. Serve with Garlic Soy Dip