Cheesy Chicken Spring Rolls are a wonderful mix of crispy outside and gooey, cheesy inside. They combine tender chicken with melted cheese all wrapped in a crunchy spring roll wrapper that’s fried to perfection. Every bite gives you that satisfying crunch followed by a creamy, flavorful filling that’s hard to resist.
I love making these rolls when I want a tasty snack or a fun appetizer to share. One of my favorite tricks is to add a little bit of seasoning to the chicken before wrapping—it gives the rolls a nice extra boost of flavor. They’re also pretty easy to make ahead and freeze, so you can enjoy them whenever a cheese craving hits.
These spring rolls taste great on their own, but I like to dip mine in a sweet chili sauce or a simple soy-based dip for a little contrast. They’re perfect for casual get-togethers or just when I want something cozy and cheesy without any fuss in the kitchen. It’s the kind of dish that always brings smiles around the table!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is great for a tender, mild flavor. You can swap it with cooked shredded turkey or even cooked tofu for a vegetarian twist.
Cheese: Mozzarella melts beautifully and gives that gooey texture. I add a bit of cheddar for extra flavor, but feel free to use any good melting cheese like Monterey Jack or Gouda.
Bell Peppers: These add subtle sweetness and a bit of crunch. If you don’t have bell peppers, try finely diced carrots or zucchini as an alternative.
Spring Roll Wrappers: These give crispiness when fried. Rice paper works too, but it changes the texture. If baking instead of frying, brush the wrappers with a bit of oil for best results.
Soy Sauce & Herbs: Soy sauce adds umami and seasoning. If you prefer low sodium, use a light soy or tamari. Dried oregano can be swapped with Italian seasoning or a pinch of garlic powder.
How Do I Roll Spring Rolls Without Them Falling Apart?
Rolling spring rolls can be tricky at first, but a good technique makes it easier:
- Place the wrapper in diamond shape with a corner facing you.
- Add the filling near the bottom corner—don’t overfill, about 2-3 tablespoons works well.
- Roll once tightly over the filling.
- Fold in the two side corners to seal the sides.
- Continue rolling away from you firmly, but not so hard that the wrapper tears.
- Use beaten egg to “glue” the final edge firmly to keep it sealed during frying.
Practice makes perfect! If you spot any cracks or loose edges, seal again with a little more egg wash. That helps keep the filling inside for a nicely cooked roll.
Equipment You’ll Need
- Deep-frying pan or wok – I prefer this for even heat and easy frying.
- Slotted spoon or tongs – makes it simple to turn and lift the rolls out when golden.
- Mixing bowls – for combining the filling ingredients.
- Measuring spoons and cups – to keep the ingredients just right.
- Baking sheet or plate – for placing the wrapped rolls before frying.
- Pastry brush – optional, for brushing with egg wash for sealing and crisping.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked shrimp or crab meat for a seafood twist.
- Mix in some chopped herbs like cilantro or basil for fresh flavor.
- Add a dash of hot sauce or red pepper flakes to the filling for a spicy kick.
- Use different cheeses like Monterey Jack or Pepper Jack for more flavor and spice.
Cheesy Chicken Spring Roll
Ingredients You’ll Need:
- 300g cooked chicken breast, shredded
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- 1/4 cup finely chopped bell peppers (red, yellow, or green)
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1/2 tsp black pepper
- 1/2 tsp dried oregano or mixed Italian herbs
- 8-10 spring roll wrappers
- 1 tbsp sesame seeds
- 1 egg, beaten (for sealing the rolls)
- Oil for frying
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 10-15 minutes to fry the spring rolls. So, set aside around 30-35 minutes in total, perfect for a quick and delicious snack or appetizer!
Step-by-Step Instructions:
1. Prepare the Filling:
In a mixing bowl, combine the shredded chicken, mozzarella, cheddar, bell peppers, green onions, and garlic. Add soy sauce, black pepper, and dried oregano, then stir everything well so all the flavors mix nicely.
2. Wrap the Spring Rolls:
Place a spring roll wrapper on a flat surface with one corner pointing towards you (like a diamond). Spoon 2-3 tablespoons of the filling near the corner closest to you. Roll the wrapper tightly over the filling once, then fold in the two side corners. Continue rolling away from you until fully wrapped. Brush some beaten egg on the last corner to seal the roll firmly.
3. Fry and Serve:
Sprinkle sesame seeds on each roll for extra crunch and flavor. Heat oil in a frying pan over medium heat. Carefully place 3-4 rolls in the hot oil and fry for about 3-5 minutes on each side, until golden brown and crispy. Remove rolls and drain on paper towels to get rid of excess oil. Serve warm with your favorite dipping sauce, like sweet chili or soy sauce.
Can I Use Frozen Chicken for These Spring Rolls?
Yes! Just make sure the chicken is fully thawed and drained of any excess moisture before shredding. This keeps the filling from becoming soggy.
Can I Bake the Spring Rolls Instead of Frying?
Absolutely! Brush the rolls lightly with oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway through, until golden and crispy.
How Long Can I Store Leftover Spring Rolls?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.
What Can I Dip These Spring Rolls In?
Sweet chili sauce is a classic choice, but soy sauce, garlic mayo, or even a spicy sriracha dip work great too!