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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Appetizer

Crispy Baked Chicken Spring Rolls

Take on the takeout with a simple recipe for Crispy Baked Chicken Spring Rolls. They're 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.
5 from 1 vote
Crispy Baked Chicken Spring Rolls
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 12 spring rolls

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)

Instructions 

  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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.


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Nutrition

Serving: 1Spring Rolls, Calories: 138kcal, Carbohydrates: 14g, Protein: 9g, Fat: 5g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 178mg, Potassium: 293mg, Fiber: 1g, Sugar: 1g, Vitamin A: 29IU, Vitamin C: 3mg, Calcium: 17mg, Iron: 1mg

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Comments

  1. 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. :)

  2. 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.

  3. 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! :)

  4. 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.

    1. 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!).

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

  6. 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!!

  7. 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!

    1. 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!

  8. 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

  9. 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.

  10. 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

    1. 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!

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