Shredded Chicken drenched in a Homemade Sweet and Sour Sauce, packed with Peppers, Pineapple and Rice – These truly are the BEST Chicken Spring Rolls!
The BEST Chicken Spring Rolls
I’m not even afraid to blow my own trumpet on this one, these truly are the most scrumptious chicken spring rolls you’ll ever make. They’re essentially a fusion between classic sweet and sour chicken and jumbo spring rolls. Think your favourite sweet and sour chicken, stuffed inside a deep fried spring roll. Yes, dreams really do come true.
I love these spring rolls for so many different reasons, here’s why I think you’ll love them:
- Perfect for serving to guests – A funky fusion that people don’t expect when they bite into them!
- Jumbo sized – I mean regular sized spring rolls are great, but jumbo sized are better 😁
- Flavour – A gorgeous homemade sauce which is bursting with flavour!
Homemade Sweet and Sour Sauce
Sweet and sour sauce actually couldn’t be quicker AND easier to make. You only need 5 ingredients. Plus, dare I say, it’s 100x better than anything you’ll ever get from take out. Here’s what you’ll need:
Sweet and Sour Sauce Ingredients
- Pineapple Juice – Adds a punch of fruitiness and pairs nicely with the pineapple in the spring rolls.
- Soy Sauce – Adds saltiness, and when mixed with cornflour will thicken the sauce.
- Brown Sugar – Gives depth and sweetness to the sauce, caster sugar a little too sweet.
- Ketchup – A game changer, sounds strange but really works.
- Apple Cider Vinegar – The ‘sour’ part, also adds a bit more ‘fruitiness’.
Making Sweet and Sour Sauce
The most important step is adding the cornflour/soy sauce slurry. This is what thickens the sauce, and we definitely want it thick otherwise it won’t coat the chicken properly, meaning it’ll be too wet inside the spring roll, meaning your spring rolls will be soggy, meaning the world might implode. You get the point. Just make sure the soy sauce is fully blended with the cornflour before mixing in the sauce or it’ll be lumpy.
How to make Sweet and Sour Sauce (quick summary)
- Add ketchup, vinegar, sugar and juice to a pan or pot and bring to simmer.
- Stir in cornflour + soy sauce and simmer until thickened.
Sweet and Sour Chicken
Right here’s where things get tasty. Let’s take a look at what you’ll need:
Sweet and Sour Chicken Ingredients
- Sweet and Sour Sauce – Homemade, as discussed.
- Chicken – Shredded to fit neatly in the spring rolls.
- Peppers – Red and green I find the most classic!
- Carrot – Not such a classic ingredients, but really works nicely.
- Pineapple – Canned is easiest!
- White Pepper – Adds a bit of heat, can sub black pepper though.
- Onion, Garlic & Ginger – Aromatics to boost the flavour.
Making Sweet and Sour Chicken
The most important thing when frying the veg is to fry over high heat and preferably in a wok.
You essentially want to stir fry it. Get the peppers, pineapple and carrot nicely browned before adding in the rest. In such case, you’ll need an oil with a high smoking point, such as vegetable oil. Olive oil won’t take the heat so don’t use that.
How to make Sweet and Sour Chicken (quick summary)
- Heat up oil until smoking then add carrot, peppers and pineapple.
- Fry until brown then add onion, garlic, ginger and seasoning.
- Stir in chicken and fry for a min.
- Stir in sauce. Take off heat.
Homemade Chicken Spring Rolls
Again, something that may seem more difficult than it actually is.
The first really important thing to do is make sure the spring roll wrappers don’t dry out. To ensure this just rest a damp towel over the pile of wrappers in between rolling.
The second important thing is to make sure you seal the spring rolls shut properly. To do this I whip up a small cornflour slurry (cornflour + cold water), wet my finger and brush the edges to seal at the end.
Where to buy Spring Roll Wrappers?
You’ll find them in some supermarkets/grocery stores, but in all Asian stores, both often in the freezer section. To be defrost them just take them out the package and rest a damp towel over them. For this recipe you’ll need 10″x10″ (25cmx25cm) sized.
How to roll Spring Rolls (quick summary)
- Place wrapper in diamond shape and place rice between middle and bottom.
- Top with chicken.
- Pull over bottom and roll once.
- Fold in sides.
- Seal shut with cornflour slurry.
Deep Fried Spring Rolls
The main thing with deep frying spring rolls is to make sure the oil gets to, and maintains, a good heat. I find 356f/180c the best for these sized spring rolls. Any lower and they start to absorb too much oil before they properly cook and any higher the outside will brown too quickly before the filling heats up.
It’s also important to not overcrowd the pan. 4 max for a large pot or wok (so 2 batches).
How to Deep Fry Spring Rolls (quick summary)
- Heat up oil and very carefully add spring rolls.
- Separate with tongs and deep fry until golden (flip once).
- Use tongs to remove and tilt spring roll side to side to drain out excess oil.
- Place on cooling rack with paper towels underneath.
From there, you’ll simply serve up with your leftover sweet and sour sauce as a dip.
Can I make this recipe WITHOUT spring rolls?
Sure! I recommend dicing and frying the chicken, removing from pan/wok and making the rest as instructed. I also recommend halving the sweet and sour as you won’t need excess for a dip.
Hey, whilst you’re here why not check out my other recipes?
Deep Fried Finger Food
- Beer Battered Onion Rings
- Fried Cheese Balls
- Spicy Chicken Tenders
- Bloomin’ Onion
- Crispy Halloumi Fries
- Popcorn Chicken
Alrighty, let’s tuck into this chicken spring rolls recipe shall we?!
How to make Sweet & Sour Chicken Spring Rolls (Full Recipe & Video)
Sweet & Sour Chicken Stuffed Spring Rolls
- Wok or Large/Deep Pot (for deep frying)
- Work or Large Fry Pan & Wooden Spoon (to make s&s chicken)
- Small Pot or Pan (to make s&s sauce)
- Small Ramekin (for cornstarch slurry)
- Damp Tea Towel (to rest on spring roll wrappers)
- Thermometer (for oil, not a necessity)
- Cooling Rack
- Sharp Knife & Chopping Board
Ingredients (check list):
- 8x (10"x10" / 25cm"25cm) Spring Roll Wrappers (see notes)
- 2 cups Cooked Long Grain Rice (see notes)
- 1 tbsp Cornflour/Cornstarch (mixed with 2 tbsp Cold Water)
- Vegetable/Sunflower Oil, as needed
Sweet & Sour Sauce
- 1 cup / 250ml Apple Cider Vinegar
- 1 cup / 240g Light Brown Sugar, or to taste (see notes)
- 1/2 cup / 125ml Pineapple Juice
- 1/2 cup / 120g Ketchup
- 2 tbsp Light Soy Sauce (or all purpose Soy Sauce, not Dark)
- 2 tbsp Cornflour/Cornstarch
- Salt, to taste
Sweet & Sour Chicken
- 1.5 packed cups / 7oz / 200g Cooked Shredded Chicken
- 1 medium Red Pepper, finely sliced
- 1 medium Green Pepper, finely sliced
- 1 medium Carrot, finely sliced
- 3 Canned Pineapple Rings, diced
- 2 Green/Spring Onions, sliced
- 1 tsp Garlic, minced
- 1 tsp Ginger, minced
- 1 tbsp Vegetable Oil
- few pinches of White Pepper, to taste (can sub black pepper)
- Salt, to taste
Sweet & Sour Sauce
- In a small pot over medium heat, add 1cup/250ml apple cider vinegar, 1cup/240g light brown sugar, 1/2cup/120ml pineapple juice, 1/2cup/120g ketchup, stir and bring to a simmer.
- In a small pot, mix together 2 tbsp soy sauce with 2 tbsp cornflour/cornstarch until fully blended (add a splash of cold water if lumpy at all, must be completely smooth).
- Stir soy sauce mix into sauce and quickly stir to combine. Simmer until the sauce is thick enough to comfortably coat the back of a spoon (you want it nice and thick to coat the chicken). Take off heat and pour into a bowl to cool.
Sweet & Sour Chicken
- In a large pan or wok over high heat add 1 tbsp vegetable oil. Once it begins to smoke, add your peppers, carrot and pineapple and begin to stir fry. When they start to brown/soften add your green onion, ginger, garlic and seasoning (to taste) and continue frying for another 2-3mins.
- Turn heat down to medium and stir through your chicken. Pour in up to half of your sweet and sour sauce, or enough to lightly coat (you don't want the chicken too saucy or the spring rolls will be soggy). Most will be used as a dip. Stir to combine then take off heat. This is important - filling needs to be cool before making spring rolls or they'll steam open/burst.
Wrapping Spring Rolls
- Lay out a wrapper on a flat surface with a corner at the top and bottom (diamond shape). Place 2 heaped tbsp rice between the centre and bottom of the square. Place 2 heaped tbsp sweet and sour chicken on top of that.
- Take the bottom corner and tightly fold it over the filling and roll it over once.
- Take the two corners either side and tightly fold them in. Roll the spring roll all the way up to the point where a triangle is left at the top. Use your finger to dunk into the cornflour slurry and rub the edges of the triangle. Finish the roll and place seam-side-down. Repeat.
- Important you roll tightly (any gaps = big air bubbles when deep frying = burst spring roll) but also carefully so you don't rip the wrapper.
Deep Frying Spring Rolls
- Heat up enough oil to comfortably cover your spring rolls in a wok (best option) or large pot. You want the oil to get to 356F/180C. A chopstick should bubble when placed in.
- Very carefully place 3-4 spring rolls in the oil (depending on size) and deep fry for 5mins or until deep golden, turning once. The temp might drop slightly when the spring rolls hit the oil, so just try and keep it at a constant heat. If at anytime it gets too hot just turn down the heat and/or pour in a splash more oil. Timings will vary so just be vigilant.
- Take out spring rolls one by one with tongs and tilt side to side to let excess oil pour out, then place on cooling rack with paper towels underneath. Serve with leftover sweet and sour sauce as a dip (add a splash of pineapple juice/water if too thick).
Quick 1 min demo!
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