Chicken Spring Rolls

Name: Chicken Spring Rolls
Prep time: 30 min
Cook time: 15 min
Yield: Approximately 15 spring rolls
Cuisine: Asian

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Freezer-friendly chicken spring rolls I always keep on hand for Ramadan, guests, or easy snacks when you want something homemade and crisp.

PREP TIME

30 minutes

COOK TIME

15 minutes

SERVES

Approximately 15 spring rolls

About this recipe

These Chicken Spring Rolls are one of those recipes I always like to have tucked away in the freezer. They are simple to make, full of flavour, and perfect for busy days when you want something ready to go. Because they freeze so well, these chicken spring rolls have become a real staple in my kitchen, especially during Ramadan.

I love recipes that work ahead of time, and these Chicken Spring Rolls fit perfectly into my 5 freezer-friendly recipe ideas for Ramadan 2026. You can prepare a batch in advance, freeze them uncooked, then fry them straight from frozen when you need them. That makes them ideal for iftar nights, unexpected guests, or when you just want something homemade without starting from scratch.

If you enjoy spring rolls, you might also like my crispy vegetarian spring rolls, filled with a savoury sautéed vegetable mix that freezes beautifully, or my cheese and herb spring rolls, which are quick, easy, and always a hit when entertaining. Each one is freezer-friendly and designed to make Ramadan prep that little bit easier.

Ingredients

3 tablespoons macadamia oil
5 garlic cloves, crushed
1 small onion, finely chopped
1 1⁄2 cups shredded cooked chicken (about 1 large breast fillet 300 grams, boiled and shredded)
1 chicken stock cube
1⁄2 teaspoon MSG
1 teaspoon ground coriander
1⁄4 teaspoon white pepper
1 teaspoon paprika
1 tablespoon soy sauce
1 tablespoon potato starch
Salt, to taste
1 cup grated carrot (3-4 medium carrots)
1 cup finely shredded white cabbage (100 grams)
1⁄2 cup corn kernels
1⁄3 cup spring onion, finely chopped
Spring roll wrappers
Plain flour and water, for sealing paste (1 tablespoon plain flour mixed with 3 tablespoons water)
Vegetable oil, for frying

Notes from Rouba

I prefer macadamia oil here because it has a clean flavour, but any neutral oil works.
Let the filling cool fully before rolling so the wrappers stay intact.
Do not overfill the wrappers or they will split while frying.
If you need both gluten-free and vegan, look for rice-paper wrappers. They behave a little differently when rolling and frying, but they’re a good alternative once you get the hang of them.

Method

Step 1. Cook the filling

Heat the macadamia oil in a large frying pan over medium heat. Add the garlic and onion and cook for 2–3 minutes until soft, not browned. Add the shredded chicken and toss well to coat. Add the chicken stock cube, MSG, ground coriander, white pepper, paprika, soy sauce, potato starch, and salt, then toss everything together and cook for 1–2 minutes until evenly combined and lightly coated. Turn the heat off, add the carrot, cabbage, corn, and spring onion, and mix through gently. Allow the filling to cool completely.

Step 2. Roll the spring rolls

Place a spring roll wrapper on the bench with one corner facing you. Spoon approximately 3 tablespoons of filling near the top corner, roll it over the filling, then fold the sides in. Continue rolling firmly towards the bottom corner. Seal the roll using the paste made from plain flour and water, brushing it generously along the edges and bottom corner so the spring roll is well sealed.

Step 3. fry

Heat vegetable oil in a deep pan over medium heat and fry the spring rolls for 3–4 minutes, turning as needed, until golden and crisp. Remove and drain on a paper towel.

A FEW THINGS YOU’LL WANT TO KNOW

What is potato starch and why is it used?
Potato starch helps bind the filling and absorbs moisture, so the spring rolls stay crisp and not soggy.

What can I substitute for potato starch?
Cornflour works well as a substitute and can be used in the same amount.

Can I use chicken mince instead of shredded chicken?
Yes, you can. The flavour is still great, but the texture will be softer and more uniform compared to shredded chicken.

Can I use shredded beef or lamb instead?
Absolutely. Leftover shredded beef or lamb works really well and gives the spring rolls a richer flavour.

Can these be frozen?Yes. Freeze them after rolling and sealing. Fry straight from frozen.

Are spring roll wrappers vegan?
Most traditional spring roll wrappers are vegan, as they’re usually made from wheat flour and water. That said, some brands do contain egg, so it’s always best to check the ingredient list before buying.

Are spring roll wrappers gluten-free?
Generally, no. Most spring roll wrappers are made with wheat flour, which means they contain gluten. Gluten-free options do exist, but they’re less common and usually found in specialty or health-food stores.