Thai Chicken Spring Rolls

Thai Chicken Spring Rolls:

In this simple Thai spring roll recipe, chicken, glass noodles, veggies, and basic seasonings are used in this combination. These handmade Chicken spring rolls Vietnamese are the ideal appetizer for all your parties and get-togethers because they are so simple to prepare in advance.Nobody can resist the ideal mixture of chicken and vegetable golden rolls. I strongly advise attempting homemade spring rolls if you haven’t before. 

Thai Chicken Spring Rolls

You won’t believe how much simpler and easier it is, and how delicious and fresh your spring rolls come out to be.One of the simplest and tastiest spring roll recipes I’ve tried is Thai spring rolls with glass noodles. This recipe is simple to follow and is perfect for beginners who want to make their own spring rolls.

Why make it yourself when you can get it delivered? Make your ownhealthy chicken spring rolls recipe for the best results.Additionally, when you cook it at home, you can adjust the flavors and fillings to your tastes. If you consume meat, you can exclude any vegetables you don’t like and increase the protein.


  • 200 g chicken mince ( about 7 oz).
  • 15 sheets Spring roll paper: 10-15 sheets ( square 250mm x 250mm ) See the note for more information.
  • 50 g glass noodles (cellophane noodles/bean thread vermicelli)See the note for more information.
  • Use Chinese cabbage or sweetheart cabbage for 300 g of shredded cabbage (about 3 cups).
  • 150 g Carrot Shredded (approximately 112 cup)
  • 2 tbsp finely chopped coriander stems (or coriander roots)
  • Two garlic cloves (finely chopped)
  • 2 tablespoons vegetable oil (for stir-frying fillings) or any neutrally flavoured oil
  • Vegetable oil for deep frying or any neutral-flavor oil
  • 1tbsp plain flour ( mixed with 2 tbsp water ) Use flour glue to seal the wrappers.


  • 1 tablespoon fish sauceSee the note for more information.
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 14 tsp. black pepper ( white pepper )
  • 12 tsp. salt to taste (optional) Please see note

 Thai Spring Rolls Cooking Process:

  1. Stir-fry the chicken, glass noodles, and vegetables. Then, let it totally cool off.
  2. Using spring roll pastry sheets, enclose the fillings. (Tip: Try not to cram the fillings too tightly.)
  3. Deep-fry with heated oil until golden-crisp and crunchy. Alternately, you can bake in a hot oven or air fryer.

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  1. Glass noodles should be softened by soaking in warm water for a few minutes. After draining the water, gently squeeze the noodles to get rid of the extra moisture. Noodle strands should be cut into 2″ pieces and put aside.
  2. Two tablespoons of vegetable oil and two cups of chopped garlic are added to a big wok or skillet that has been heated over medium-high heat.
  3. Stir for a few seconds after adding the chicken mince, then add the finely chopped coriander stems and simmer for a further 1-2 minutes.
  4. Then add the chopped carrots and stir briefly before adding the chopped cabbage.
  5. Add fish sauce, oyster sauce, sugar, and glass noodles to the container. Stir-fry for a further 2 to 3 minutes, or until the noodles are cooked and the vegetables have wilted.
  6. Let it cool completely before transferring it to a big platter or tray. Place the fillings over the sieve and drain out all the liquid if there is any remaining veggie liquid.

Spring rolls in a wrapper:

Scoop a couple of tablespoons of the contents onto one side of the spring roll wrapper before enclosing it. To the side of you, fold like an envelope. The glue, made from basic flour and water, was used to close it. Repeat the procedure with all rolls until the filling is finished. (Recipe video instructions are available.)

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The Deep Fry:

Vegetable oil or oil with no flavor should be heated to a high temperature of 350°F. The spring rolls should be deep-fried for 5–6 minutes, or until crispy and golden. (Avoid overcrowding the oil and maintain a high temperature to avoid the spring rolls becoming oily and mushy.)

After removing from the oil, place on a cooling rack.Serve with hot, sweet, or Thai Sriracha sauce, as desired.

Baking choice:

The spring rolls should be placed on the wire rack above the baking sheet. On both sides, generously brush or spray vegetable oil. About 18 to 20 minutes after preheating the oven or air fryer to 400°F, bake the food until crispy and brown. Halfway through, swap sides.


  • Spring roll paper is another name for spring roll pastry, wrapper, or sheets. It is available in the frozen sections of the majority of supermarkets and Asian grocers. I made use of square sheets (250 mm x 250 mm) from TYJ.
  • Cellophane noodles and bean thread vermicelli are other names for glass noodles.
  • Use coriander stems or roots for a dish to taste truly authentically Thai.
  • One of the main seasonings for the fillings is fish sauce. To give the fillings an umami flavor, add one tablespoon of fish sauce. If you don’t like it, simply use mild soy sauce or all-purpose soy sauce in place of fish sauce.
  • It’s not necessary to use the same protein or vegetables every time. You can add more veggies, such as bean sprouts, sweet corn, mushrooms, and spring onions, based on your preferences.


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