Cheesy Chicken Spring Rolls are a delicious twist on a classic favorite. They mix tender, juicy chicken with gooey melted cheese, all wrapped up in a crispy, golden spring roll shell. Every bite is a great balance of crunchy outside and warm, cheesy filling inside.
I love making these for snacks or parties because they’re so fun to eat and always disappear fast. If you want, try adding a little bit of your favorite spice or herb to the chicken mixture—I like a pinch of paprika for a subtle kick. It makes the rolls even more flavorful and exciting.
The best way to serve these spring rolls is with a dipping sauce, like sweet chili or a simple garlic mayo. I usually make a big batch and share them with friends, and they always ask for the recipe after tasting how crispy and cheesy they are. They’re perfect for a cozy night in or to impress guests without much fuss.
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken breast works best for a tender filling. You can swap for cooked turkey or even cooked tofu for a vegetarian twist.
Cheese: I like using a mix of cheddar and mozzarella for melting and flavor. If you prefer less dairy, try a dairy-free cheese or omit it and add some creamy hummus instead.
Spring Roll Wrappers: These create that crispy shell. If unavailable, filo pastry or egg roll wrappers can be good substitutes but may fry differently, so watch the cooking time.
Seasonings: Garlic powder and paprika add some warmth. Feel free to add a pinch of chili flakes or herbs like thyme for extra flavor.
How Can I Roll Spring Rolls Without Them Falling Apart?
Rolling spring rolls tight is key to prevent filling from leaking.
- Place filling near one corner of the wrapper but not too close to edges.
- Fold the corner over the filling, then fold in both sides snugly.
- Roll tightly towards the opposite corner to form a cylinder.
- Seal the edge with beaten egg or a mix of flour and water for a strong hold.
- Don’t overfill or the wrapper might tear during frying.
Equipment You’ll Need
- Deep frying pan or wok – I recommend this for even heat and crispy results when frying the spring rolls.
- Slotted spoon or tongs – makes lifting the hot rolls easy and safe.
- Mixing bowls – for combining the filling ingredients and assembling the rolls.
- Baking brush or small spoon – to seal the edges of the wrappers with egg wash.
- Paper towels – for draining excess oil once cooked.
- Plate or tray – to hold the assembled spring rolls before frying.
Flavor Variations & Add-Ins
- Spice it up with some chopped jalapeños or chili flakes in the filling for extra heat.
- Use different cheeses like pepper jack or feta to change the flavor profile.
- Add cooked vegetables such as spinach, corn, or shredded carrots for added texture and nutrition.
- Mix in herbs like cilantro or basil for fresh, aromatic notes.
How to Make Cheesy Chicken Spring Rolls?
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- ¼ cup finely chopped onions
- ¼ cup finely chopped bell pepper (optional)
- ½ tsp garlic powder
- ½ tsp paprika (optional)
- Salt and pepper to taste
- 10-12 spring roll wrappers
- 1 egg, beaten (for sealing the rolls)
- Oil for deep frying
- Fresh herbs (like parsley or thyme) for garnish (optional)
- Tomato ketchup or sweet chili sauce for dipping
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and assemble the spring rolls, plus 10 minutes to fry. So, plan for around 25-30 minutes total to enjoy these crispy and cheesy treats!
Step-by-Step Instructions:
1. Prepare the Filling:
In a mixing bowl, combine the cooked chicken, shredded cheese, chopped onions, bell pepper (if using), garlic powder, paprika, salt, and pepper. Mix everything together well so the flavors blend evenly.
2. Roll the Spring Rolls:
Lay a spring roll wrapper flat on a clean surface. Place a spoonful of the chicken mixture near one corner of the wrapper. Fold the corner over the filling, then fold in the sides, and carefully roll it up tightly towards the opposite corner. Brush the edge of the wrapper with beaten egg to seal it securely. Repeat with the rest of the wrappers and filling.
3. Fry the Spring Rolls:
Heat enough oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the spring rolls in batches. Fry them until they turn golden brown and crispy, about 3-4 minutes. Remove them with a slotted spoon and place on paper towels to drain any extra oil.
4. Serve and Enjoy:
Serve your crispy cheesy chicken spring rolls warm, garnished with some fresh herbs if you like. Pair them with tomato ketchup or sweet chili sauce for dipping. Enjoy your delicious snack!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed and cooked before using it in the filling. Thaw frozen chicken overnight in the fridge or quickly in cold water, then shred or chop it as needed.
Can I Bake Instead of Frying the Spring Rolls?
Absolutely! Preheat your oven to 400°F (200°C), place the rolls on a baking sheet lined with parchment paper, and lightly brush them with oil. Bake for about 15-20 minutes or until golden and crispy, turning halfway through.
How Should I Store Leftovers?
Keep any leftover spring rolls in an airtight container in the fridge for up to 2 days. Reheat them in the oven or air fryer to maintain their crispiness.
What Can I Use to Seal the Spring Rolls if I Don’t Have an Egg?
You can use a simple mixture of flour and water (about 1 tbsp flour mixed with 2 tbsp water) as a glue to seal the edges. It works just as well as egg wash!
