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

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Crispy Baked Chicken Spring Rolls

Yield: About 12 spring rolls

Prep Time: 30 min

Cook Time: 25 min


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)


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.


  1. 5


    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!

  2. 9

    ruthie says

    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.

  3. 16

    Molly says

    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.

  4. 17

    Clara says

    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?

  5. 18

    Winnie Young says

    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!

  6. 19

    Samantha says

    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.

  7. 21

    samantha says

    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!

  8. 22

    Sarah Endris says

    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.

  9. 23

    Rani says

    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!

  10. 25

    krishna says

    Hi Kelly,
    Stumbled upon this website by chance and i am glad i did. I have recently started experimenting with my cooking and ideas like these make it a whole lot easier and more exciting. My husband is a huge chicken fan though i am a vegetarian so don’t really know many non-veg dishes. But this look fairly easy. Will definitely try this soon. Thanks for selflessly sharing all of this to the world at large.

    Best wishes

  11. 26

    Steph says

    Have you ever made these with chicken breasts instead of ground chicken? I have chicken breasts at home and figured I could boil and shred them to put inside!

    • Kelly Senyei replied: — August 26th, 2014 @ 10:35 pm

      Hi Steph! I’ve never tried this recipe with boiled chicken, so I can’t say with certainty if that would work. Let me know if you try it!

  12. 27

    LRg says

    I made these tonight for us and my really picky Dad who has never had home cooked Chinese. Everyone loved them and Dad took home leftovers! I did add a splash of tereyaki sauce but other than that followed the recipe! Thank you!!

    • Kelly Senyei replied: — March 2nd, 2015 @ 12:58 am

      Awesome! So glad you enjoyed the recipe!

  13. 28


    Nice looking spring rolls, will definitely try it this week. I was wondering if it is the traditional Chinese version or not quite?

    • Kelly Senyei replied: — July 9th, 2015 @ 10:53 am

      Not quite traditional :)


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