Crispy Baked Chicken Spring Rolls - Eva Koper

Crispy Baked Chicken Spring Rolls

Chicken Spring Rolls with a crispy bite!
5 van 6 stemmen
Cooking time 30 mins
Total time 30 mins
course Snack
cuisine Asian
servings 12 spring rolls


  • Frying pan


  • 12 spring roll sheets
  • 400 g chicken thigh
  • 1 clove garlic
  • 100 g cabbage
  • 100 g mushroom (chopped finely)
  • 150 g carrot (julienne)
  • 3 tbsp sweet soy sauce (ketjap)


  • Cut the chicken thigh finely. The pieces should be around 0,5cm.
  • Chop the mushrooms in small pieces (around 0,2cm). Cut the carrot into julienne.
  • Heat up oil in a frying pan, fry the garlic for 1 minute. Add the chicken to it.
  • Once the chicken is cooked, add the cabbage. When the cabbage is getting soft, add the mushroom and carrot. Lastly, add the sweet soy sauce.
  • Dip the spring roll sheet in water to soften it. Place it on your kitchen counter, add the filling and roll it like a burrito. First one side over the filling, close both sides and roll till the end.


Vegan: use tofu instead of chicken.
course Snack
cuisine Asian
keyword chicken spring rolls, crispy spring rolls, spring rolls
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