Chicken Noodle Spring Rolls
Chicken Noodle Spring Rolls with crispy golden wrappers and a savory, spiced filling of shredded chicken, vegetables, and noodles . Make them fresh or freeze a batch for easy snacks anytime.
Ingredients
For the Filling
- 14 oz boneless chicken breast boiled and shredded
- 4 oz noodles cooked al dente
- 2 tablespoon oil
- 1 teaspoon garlic finely minced
- 1 teaspoon ginger finely minced
- 3-4 green onions whites and greens separated
- 2 medium carrots cut into thin matchsticks
- 1 medium bell pepper thinly sliced
- 2 small red onions thinly sliced
Seasoning
- 2 tablespoon chili garlic sauce
- 1½ tablespoon all-purpose soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon white vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon chili flakes
- ¾ teaspoon chicken stock powder or crushed stock cube
For Rolling
- 30 square spring roll wrappers 8.5 inch / 21.5 cm
- 2 tablespoon all-purpose flour
- ¼ cup water
For Frying
- Oil for shallow frying
Instructions
Make the Filling
- Cook the noodles according to package instructions until just al dente. Drain well. Add a tablespoon of oil, toss and set aside.
- Heat 2 tablespoon oil in a large pan or wok over medium heat.
- Add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
- Add the spring onion whites and sauté for another 30 seconds.
- Add the carrots and bell pepper. Stir-fry on medium-high heat for 3–4 minutes until slightly softened but still crisp.
- Add the sliced red onion and toss for 1 minute.
- Add the shredded chicken and mix well.
- Add chili garlic sauce, soy sauce, oyster sauce, vinegar, salt, black pepper, white pepper, chili flakes, and chicken powder. Stir well so everything is evenly coated.
- Add the cooked noodles and gently toss to combine. If the noodles are too long, break a few strands with a spoon while mixing.
- Turn off the heat and mix in the spring onion greens.
- Transfer the filling to a wide plate and let it cool completely before rolling.
Assemble the Spring Rolls
- Make a sealing slurry. In a small bowl, mix the flour and water until smooth and lump-free. Set aside.
- Place a spring roll sheet on a clean surface in a diamond shape.
- Add about 1½ tablespoon (~22g) filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in both side corners.
- Roll tightly until about ¾ of the way up. Brush the edges lightly with the prepared slurry and seal firmly.
- Repeat with remaining sheets. Each roll should be about 9 cm long.
Frying
- Heat oil in a pan for shallow frying over medium heat.
- Fry the spring rolls in batches, turning occasionally, until golden and crisp on all sides. Increase the heat slightly in the last minute for deeper color.
- Remove and drain on wire rack.
- Serve hot with your favorite dipping sauce.
Video
Notes
- How To Freeze: Arrange the rolls in a single layer on a plate or tray and freeze until solid. Transfer to a zip-lock bag and freeze for up to 3 months.
- Extra Crispy Tip: If using large spring roll sheets, keep the filling modest so the wrapper overlaps multiple times for a thicker, crisp outer layer. If using smaller sheets, use two wrappers to help the rolls stay sealed and extra crispy.
Nutrition
Calories: 108kcalCarbohydrates: 14gProtein: 5gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 10mgSodium: 297mgPotassium: 105mgFiber: 1gSugar: 1gVitamin A: 842IUVitamin C: 6mgCalcium: 15mgIron: 1mg
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