Ditch the deep fryer in favor of the crispiest oven-baked chicken spring rolls! They’re filled with a hearty mix of ground chicken, shredded cabbage, sliced shitakes, and tons of fresh garlic and ginger. Best of all, these easy appetizers can be prepared ahead of time!
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I’ve always had a weakness for takeout-inspired dishes, which is what inspired me to create a lightened-up version of one of my favorite appetizers, spring rolls!
But don’t let the oven baking fool you; these chicken spring rolls are just as crispy and satisfying as traditional deep-fried egg rolls.
They’re packed with juicy chicken, earthy shitake mushrooms, and Napa cabbage, plus aromatic herbs and spices, all wrapped in a crispy and delicate spring roll wrapper. The best part? You don’t need any fancy equipment or ingredients to make them, and they’re ready in less than 60 minutes!
So, whether you’re looking for a delicious and healthy snack or an easy appetizer to complete your Asian-inspired feast, these baked chicken spring rolls are sure to hit the spot.
Quick Recipe Highlights
- Ready in less than an hour.
- Crispy, crunchy perfection.
- Simple and flavorful.
- Baked, not fried.
- Freezer-friendly.
- Customizable. Get creative with your fillings!
- Ground chicken: The star of our filling, providing lean protein and a savory flavor. For a different twist, try ground turkey or pork.
- Garlic: Adds a bold, aromatic punch to the filling. Pro tip: To make mincing garlic easier, crush the cloves with the flat side of a knife before chopping finely.
- Fresh ginger: Brings a zesty and warm flavor to the filling, enhancing its depth. If you’re out of fresh ginger, you can substitute with ½ teaspoon of ground ginger.
- Scallions: Provide a mild onion flavor. Use both the green and white parts. Swap with finely chopped regular onion or shallots if scallions aren’t available.
- Napa cabbage: Also known as Chinese cabbage, has a mild, sweet flavor and a tender, crisp texture. If you can’t find it in your grocery store, green cabbage is a great alternative. It has a slightly stronger flavor and a hearty texture. I’ve tested both varieties in this recipe, and the results are equally delicious.
- Shitake mushrooms: Add a rich, earthy flavor and meaty texture to our filling. If you’re not a fan of shitakes, cremini or button mushrooms make excellent substitutes.
- Hoisin sauce: This sweet and savory sauce adds loads of flavor.
- Spring roll wrappers: Make sure to pick up spring roll wrappers made with flour, not rice paper wrappers, which are meant for fresh spring rolls, not baking. These square, thin sheets of dough can usually be found in the refrigerated or frozen sections of most grocery stores. If frozen, ensure they’re thawed before using.
- Cooking spray: A light spray of cooking spray on the spring rolls before baking helps achieve that crispy golden exterior without the need for excess oil.
See the recipe card for full information on ingredients and quantities.
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Cook the chicken filling. Add 1 tablespoon of olive oil to a large skillet set over medium heat. Once the oil is hot, add the ground chicken, garlic, ginger and scallions. Use a spatula to break apart the ground chicken into smaller pieces as it cooks, ensuring it cooks through. Don’t forget to keep stirring to prevent the garlic and ginger from burning.
- Drain any liquid then stir in the cabbage, mushrooms and hoisin sauce. Cook until the cabbage is wilted, 2 to 3 minutes. All to cool to room temp before moving on to the next step.
- Begin assembling the spring rolls. Arrange the spring roll wrappers on a dry work surface then place 3 to 4 tablespoons of the chicken mixture in the bottom third of each of the spring roll wrappers.
- Fold the bottom edge of the wrapper over the filling.
- Fold the sides in. Fold the left and right sides of the wrapper towards the center, covering the filling. Ensure that the sides overlap slightly to prevent the filling from spilling out.
- Roll. Starting from the bottom edge, roll the wrapper upwards, enclosing the filling tightly as you go. Use your fingers to keep the filling compacted and prevent air pockets.
- Moisten the top edge. Before reaching the top edge of the wrapper, dab a bit of water along the top edge with your fingertips. This will help seal the spring roll shut.
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
- Repeat. Repeat the folding process with the remaining wrappers and filling until all the spring rolls are assembled. You should end up with 12.
- Bake. Arrange the chicken spring rolls in a single layer on the baking sheet then coat them with cooking spray. Keep an eye on them as they bake, rotating the baking sheet halfway through to ensure even browning. When they’re golden brown and crispy, usually around 12 to 15 minutes, they’re ready to devour!
Thai sweet chili sauce is my dipping sauce of choice for these crispy baked chicken spring rolls, but a ginger soy dipping sauce would be delicious, too!
- DO make sure the filling is completely cooled before you fill the wrappers. If the filling is too hot, it can cause the wrappers to become soggy.
- DO spray the spring rolls lightly with cooking spray before baking. This will help them get crispy and golden brown.
- DON’T overcrowd the baking sheet. Make sure there is enough space between the spring rolls so that they can cook evenly.
Preparing these crispy baked chicken spring rolls ahead of time is a game-changer for busy days or entertaining guests. Here’s how to do it:
- Follow the recipe instructions to assemble the spring rolls with the filling, but do not bake them yet.
- Place them on a baking sheet lined with parchment paper, making sure they’re not touching each other. Cover the baking sheet tightly with plastic wrap to prevent the spring rolls from drying out.
- Refrigerate for up to 3 hours then bake just like you normally would.
These also freeze really well. I prefer to flash freeze the unbaked spring rolls for 1-2 hours before transferring them to a freezer-safe ziplock bag. They can be stored in the freezer for up to 2-3 months.
When you’re ready to bake, there’s no need to thaw. Simply arrange the frozen spring rolls on a parchment-lined baking sheet and bake ’em up according to the recipe. They might need a few extra minutes in the oven since they’re frozen, but trust me, they’ll come out crispy and delicious as ever!
Difference Between Egg Roll and Spring Roll Wrappers
Before you dive into making these crispy baked chicken spring rolls, let’s quickly chat about the differences between egg roll and spring roll wrappers. Both are used to make different types of Asian appetizers and while some packaging may use the terms spring roll and egg roll interchangeably, they’re not exactly the same.
- Egg roll wrappers are made with wheat flour and eggs, are thicker and chewier than spring roll wrappers. They’re typically used to make deep-fried appetizers with a crispy and crunchy texture.
- Spring roll wrappers, crafted from flour, water, and salt, are thinner and delicate, ideal for fresh or baked spring rolls with a lighter texture.
While both wrappers can be used in this recipe, I prefer spring roll wrappers for their lighter texture and quicker baking time.
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground chicken
- 1 Tablespoon minced garlic
- 2 teaspoons minced fresh ginger
- 2 scallions, finely chopped
- 1 cup finely shredded Napa cabbage
- 1 cup sliced shitake mushrooms
- 2 Tablespoons hoisin sauce
- 12 square (7-inch) spring roll wrappers
- Cooking Spray
- Sweet chili sauce, for serving
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Add the olive oil to a large skillet set over medium heat. Once the oil is hot, add the ground chicken, garlic, ginger and scallions. Cook, stirring and breaking apart the chicken with a spatula, until the chicken is no longer pink.
- Drain any liquid then stir in the cabbage, mushrooms and hoisin sauce. Cook until the cabbage is wilted, 2 to 3 minutes.
- Arrange the spring roll wrappers on a dry work surface then place 3 to 4 tablespoons of the chicken mixture in the bottom third 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 the baking sheet then coat them with cooking spray.
- Bake the rolls for 12 to 15 minutes, rotating after 6 minutes, or until they're golden brown and crispy.
- Remove the spring rolls from the oven and serve them with the sweet chili sauce for dipping.
Kelly’s Notes
- 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.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Just found your recipe but was unable to use Nasoya spring roll wrappers because we couldn’t find them anywhere so had to use egg roll instead. Any adjustments to the recipe because of this? Thanks.
Hi Laura! Those will work – no adjustments needed. :)
I was wondering can we air fry these and at what temperature and how long? Thank you in advance…
Hi Diane – That should work! Just follow the instructions I give in this recipe for Air Fryer Spring Rolls: https://www.justataste.com/air-fryer-spring-rolls-recipe/
The inside was delicious. Perfect seasoning. However, the bottoms stuck to the parchment paper and the rolls fell apart. Any idea what happened?
Hi Kerri! Were the rolls wet on the bottom when you placed them on the parchment?
My family and I are obsessed with this recipe. The flavors are fabulous and we love that they are baked, not fried.
Thrilled you and your family are enjoying this recipe, Beth!
My family has been in love with this recipe for some months now. However, I absolutely stink at rolling the veggies and chicken inside the wrapper. Like, I really stink. So, I abandoned the recipe until I thought of a solution. I used my square-muffin tin! I place the wrappers inside, filled, and pinched together. They turned out great! We are so happy to be putting this recipe back in the mix. No pun intended. :)
Genius! So glad you and your family have been enjoying the recipe, Bethany!
I made this spring rolls today and they were amazing! I made them with pork instead of chicken but still they came out delicious, I also made a peanut sauce to dip ’em in. Mmmm… thank you for sharing this wonderful recipe.
So glad you enjoyed it!
I made these spring rolls for dinner and they were incredible! My house smelt like an authentic Asian restaurant and the flavours of the chicken were beautiful. My family and I loved them, and I will definitely be making them again! :)
Awesome! So glad you enjoyed the recipe, Vanessa!
i made these, pretty good. ground my own all breast meat chicken . I was worried it would be dry but it wasn’t. the sauce could use some work. store bought hoison is ok but it makes the spring roll taste sort of manufactured. ill be tweaking the sauce next time. maybe add some ginger, garlic to hoison with some mirin and soy. maybe a bit of sugar.
How many calories is one chicken roll?
Hi Ashley! I am not a nutritionist so I am unable to provide calorie counts for my recipes, as I’d have to way to guarantee they are 110% accurate (which is super important to me!).
Cook them on a rack on a lined cookie sheet. No need to turn.
Nice looking spring rolls, will definitely try it this week. I was wondering if it is the traditional Chinese version or not quite?
Not quite traditional :)
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!!
Awesome! So glad you enjoyed the recipe!
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!
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!
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
I made these yesterday, they tasted faboulous. Thanks.
Awesome! So glad you enjoyed the recipe, Ayfer!
Sooooo good and easy. Instead of sweet chili sauce, i had hoisin sauce for dipping
Love the idea of dipping them in the hoisin, Rani!
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.
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
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!