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!
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- 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.
- 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.
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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!
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.
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!
Great alternative…baked chicken spring rolls! I love this idea, and these chicken spring rolls look wonderful! Can’t wait to try this recipe.
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.
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.
Thanks for these tips, Winnie!
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?
Do you think that you could make these and then freeze prior to baking?
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.
Made these tonight. Very easy and very delicious!
I love Spring Rolls!! Pinned :)
They are the perfect treat for new years. And baked heck ya! Happy new years
Ooh this looks fantastic, Kelly!!! Hope you have a happy new year!!
Perfect technique! They look really lovely. I can’t believe they are baked, they are so even!
Your spring rolls look wonderful! The filling sounds just scrumptious and I love that they are baked and not fried.
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.
Now THAT’s what I’m talkin’ ’bout!! These look fabulous.
these look fabulous girl! Happy holidays and new year!
You, too, Alison!
Hi Kelly! These look fabulous! Can’t wait to try them soon!
Lovely pics… I definitely am with you on the lightened-up alternative to frying, especially so close to New Year’s resolutions!
Agreed, Mae! Those New Year’s resolutions are creeping up so soon!
These looks amazing! Gorgeous pictures as always!
These baked spring rolls look superb! I’m like you–not a big fan of all the hype. I like to keep it simple!
Thiiiiiis is what I need.
I think I might be making these for New Year’s Eve! They look so good, Kelly!