Crispy Baked Chicken Spring Rolls

Crispy Baked Chicken Spring Rolls

Now that the winter holidays are behind us, it’s time to roll out the red carpet and gear up for a gourmet New Year’s Eve. I’m one of those New Year’s naysayers, who likens the midnight festivities to prom (read: excess hype and inevitable letdown). But regardless of how you celebrate, no New Year’s party would be complete without a few finger-friendly appetizers to pass around and snack on while the clock ticks down to 12. I like to keep all weight loss resolution-makers in mind, which is what inspired me to create a lightened up version of one of my favorite appetizers, spring rolls!

These Crispy Baked Chicken Spring Rolls are filled with a hearty mix of ground chicken, shredded green cabbage, sliced shitakes, and tons of fresh garlic and ginger. Best of all, they can be prepared ahead of time and then baked off as your guests arrive. Complete your New Year’s Eve spread with Baked Asian Chicken Wings, Meatballs with Hoisin-Blackberry Glaze and a big batch of Spiked Apple Cider!

Chicken Spring Roll Filling

How to Fold Spring Rolls

How to Fold Spring Rolls

Baked Chicken Spring Rolls Recipe

Crispy Baked Chicken Spring Rolls

Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter and Pinterest for all of the latest updates.

Crispy Baked Chicken Spring Rolls

Yield: About 12 spring rolls

Prep Time: 30 min

Cook Time: 25 min

Ingredients:

1 Tablespoon minced garlic
2 teaspoons minced fresh ginger
1 teaspoon sesame oil
1 Tablespoon olive oil, plus more for brushing on rolls
1 pound ground chicken
1 cup finely shredded green cabbage
2 scallions, finely chopped
1 cup sliced shitake mushrooms
2 Tablespoons store-bought hoisin sauce
12 square (7-inch) spring roll wrappers (See Kelly's Notes)
Sweet chili sauce, for serving (See Kelly's Notes)

Directions:

Preheat the oven to 400ºF.

Sauté the garlic and ginger in the sesame and olive oils in large sauté pan set over medium-low heat.

Add the ground chicken to the pan, breaking it apart into small pieces, and sauté until fully cooked.

Add the mushrooms to the pan and sauté just until wilted. Remove the pan from the heat and drain out any liquid. Stir in the green cabbage, scallions and hoisin sauce until thoroughly combined. Transfer the mixture to a large bowl and let it cool for 10 minutes.

Arrange the spring roll wrappers on a dry work surface then place 3 to 4 tablespoons of the chicken mixture in the center of each of the spring roll wrappers. Roll the wrappers around the mixture, folding the edges inward. Before your final fold, dip your fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut. (See Kelly's Notes.)

Arrange the spring rolls in a single layer on a baking sheet lined with parchment paper or a Silpat nonstick baking mat. Brush the tops of the rolls with olive oil then bake them for 10 to 12 minutes, rotating after 6 minutes, until they're golden brown and crispy. Remove the spring rolls from the oven and serve them immediately with the sweet chili sauce.

Kelly's Notes:

Spring roll wrappers can be found in the Asian section of most supermarkets. I highly recommend the Nasoya Egg Roll wrappers, which are found in the refrigerated section of Whole Foods stores.

Sweet chili sauce can usually be found by the ketchup in most supermarkets. I prefer the Frank's brand of RedHot Sweet Chili Sauce.

The number one rule to successful spring rolls is to roll tightly! The less space you leave within the spring roll, the less chance of it falling apart while baking.

The rolls can be prepared up to three hours in advance and stored in an air-tight container in the fridge. Remove them from the fridge and bake them when ready to serve.

      

37 Responses to “Crispy Baked Chicken Spring Rolls”

  1. #
    1
    Cassie | Bake Your Day — December 26, 2012 at 12:17 pm

    I think I might be making these for New Year’s Eve! They look so good, Kelly!

  2. #
    2
    Bev @ Bev Cooks — December 26, 2012 at 1:52 pm

    Thiiiiiis is what I need.

  3. #
    3
    Katie — December 26, 2012 at 1:56 pm

    These baked spring rolls look superb! I’m like you–not a big fan of all the hype. I like to keep it simple!

  4. #
    4
    Jaclyn — December 26, 2012 at 8:16 pm

    These looks amazing! Gorgeous pictures as always!

  5. #
    5
    Mae — December 26, 2012 at 8:21 pm

    Lovely pics… I definitely am with you on the lightened-up alternative to frying, especially so close to New Year’s resolutions!

    • Kelly Senyei replied: — December 27th, 2012 @ 5:00 pm

      Agreed, Mae! Those New Year’s resolutions are creeping up so soon!

  6. #
    6
    Whitney @ The Newlywed Chefs — December 26, 2012 at 10:22 pm

    Hi Kelly! These look fabulous! Can’t wait to try them soon!

  7. #
    7
    Alison @ Ingredients, Inc. — December 27, 2012 at 10:35 am

    these look fabulous girl! Happy holidays and new year!

    • Kelly Senyei replied: — December 27th, 2012 @ 5:01 pm

      You, too, Alison!

  8. #
    8
    Natalie @ The Devil Wears Parsley — December 27, 2012 at 11:24 am

    Now THAT’s what I’m talkin’ ’bout!! These look fabulous.

  9. #
    9
    ruthie — December 29, 2012 at 4:51 am

    Sorry, gotta be a naysayer on the Nasoya — soy = bad news for so many people. Plus the wrappers taste funky and, compared to regular wheat wrappers, are really hard to work with. so much more fragile because they are lacking in gluten..

    Your filling recipe sounds great, and I love that they’re baked, but I’d recommend anyone who doesn’t have to avoid wheat to stay away from gratuitous soy usage. Really.

  10. #
    10
    April @ The 21st Century Housewife — December 29, 2012 at 5:12 am

    Your spring rolls look wonderful! The filling sounds just scrumptious and I love that they are baked and not fried.

  11. #
    11
    Cass @foodmyfriend — December 29, 2012 at 7:02 am

    Perfect technique! They look really lovely. I can’t believe they are baked, they are so even!

  12. #
    12
    JulieD — December 30, 2012 at 2:18 am

    Ooh this looks fantastic, Kelly!!! Hope you have a happy new year!!

  13. #
    13
    Dixya — December 30, 2012 at 11:30 pm

    They are the perfect treat for new years. And baked heck ya! Happy new years

  14. #
    14
    shelly (cookies and cups) — January 4, 2013 at 2:30 pm

    I love Spring Rolls!! Pinned :)

  15. #
    15
    Cassandra — January 14, 2013 at 8:52 pm

    Made these tonight. Very easy and very delicious!

  16. #
    16
    Molly — January 18, 2013 at 11:18 am

    Do you think that you could make these and then freeze prior to baking?

    • Kelly Senyei replied: — January 18th, 2013 @ 11:26 am

      Definitely, Molly! Just remember to really wrap the rolls tightly when assembling them, and also make sure they’re wrapped very securely in plastic wrap in the freezer.

  17. #
    17
    Clara — July 12, 2013 at 9:13 am

    I know I am a little late to comment on this post but thsi recipe looks delcious. I have spring roll wrappers at my house but noticed you used egg roll wrappers. The two have two distinct textures. Do you know how spring roll wrappers would bake up?

  18. #
    18
    Winnie Young — January 12, 2014 at 1:11 am

    Would like to response to Clara (July 12, 2013 at 9:13am) Post– you are so right about the difference between eggroll and spring roll wrappers. What the pictures above showing is eggroll not spring roll wrappers ( * please see notes at the end). I used to use eggroll for the convenience that you can get from most groceries. It works great when you deep fried them but best eaten with half hour after served, otherwise they get soft and chewy. When you bake the eggroll, the outside looks great and appears to be done, but the inside layers still raw and do not taste as good than spribgroll wrappers (my own opinion). I love and try to cook as health as possible and I only bake my spring roll, no longer fried them. If you keep all the ingredients above but change to *spring roll wrappers*, after wrapped up the rolls, just spray with pam before sticking in to oven, you will have a much better cripsy bite through out the entitle meal. * spring roll wrapper is in white color and each piece is much thinner than eggroll wrappers, you can find them in any Asian market and they are in the frozen section, you can bring them home and stick in to the freezer, can be kept for weeks. I use them for baked samosa as well (doing the triangle envolope folds method); really you can have endless baked recipes with this springroll wrappers.

    • Kelly Senyei replied: — January 12th, 2014 @ 1:28 am

      Thanks for these tips, Winnie!

  19. #
    19
    Samantha — January 14, 2014 at 1:30 pm

    These are a great idea, i make something very similar in my copycat proteined up southwest eggrolls i make but i have found an awesommmmeee trick. I use Lumpia wrappers. If you can find them at your grocery store use them! You can spray or coat oil or smartbalance cooking spray on them and back them and they are CRISPY!!!! They are a HUGE fan favorite with my husband and toddler. I sneak in sooo many veggies using Lumpia wrappers, they are thin and sometimes a bit of a pain to use but the cripy crunch that comes with them from being baked is well worth the little hassle of pulling them apart LOL. Just my two cents ;) you can find them at any asian store usually or if your grocery store has a frozen asian section they can sometimes be found there. They are usually cold or frozen.

  20. #
    20
    Jodee Weiland — February 4, 2014 at 8:14 pm

    Great alternative…baked chicken spring rolls! I love this idea, and these chicken spring rolls look wonderful! Can’t wait to try this recipe.

  21. #
    21
    samantha — February 26, 2014 at 5:48 pm

    what brand would you suggest for the Hoisin Sauce also for the Spring Roll Wrappers/Egg Roll wrappers they are different but does it make a huge difference to use spring roll wrappers vs egg roll wrappers? thank you

    • Kelly Senyei replied: — February 27th, 2014 @ 12:27 am

      Hi Samantha! My current favorite hoisin is made by a company called Dynasty, and in terms of the wrappers, I’d use the spring roll version, as they’re often lighter and will bake more quickly. Enjoy!

  22. #
    22
    Sarah Endris — March 30, 2014 at 9:08 pm

    Made these tonight and the filling was perfect but I wish I had realized the note mentioned egg roll wrappers even though the ingredients say spring roll wrappers. Mine didn’t crisp up enough in the time I baked it. I also used the oil but wish I had sprayed them with Pam. I might try again with some changes.

  23. #
    23
    Rani — April 2, 2014 at 10:20 pm

    Sooooo good and easy. Instead of sweet chili sauce, i had hoisin sauce for dipping

    • Kelly Senyei replied: — April 3rd, 2014 @ 1:00 am

      Love the idea of dipping them in the hoisin, Rani!

Trackbacks/Pingbacks

  1. Pingback: Week 8: Friday Favorites | The Cookin' Chemist

  2. Pingback: Kristen R: February Challenge Fun | Making It Daily

  3. Pingback: Shredded Chicken 3 Ways: Baked Chicken Eggrolls + Peanut Dipping Sauce |

  4. Pingback: Healthy Chicken Breast Spring Rolls Recipe or Fresh Summer Rolls — Chicken Recipe Box

  5. Pingback: Cheers to the Weekend! | A Minted Life

  6. Pingback: Crispy Orange Chicken Wings | Hammett Kitchen

  7. Pingback: Crispy Baked Turkey Egg Rolls | the seeds you plant.

  8. Pingback: Adventures in Food: Spring Rolls! | Dirty Sean

Leave a Comment