Cheesy Chicken Spring Rolls are a fun twist on a classic snack, combining crispy, golden spring roll wrappers with a juicy chicken filling and gooey melted cheese. The crunchy outside and melty inside make each bite a perfect mix of texture and flavor that’s hard to resist.
I love making these when I want something flavorful but easy to snack on. The cheese adds that little surprise of creaminess that takes the usual chicken spring rolls up a notch. Whenever I make these, they disappear fast because everyone loves the combination of crispy wrapper and cheesy filling.
These spring rolls are great on their own or paired with a sweet chili sauce for dipping. I often serve them as an appetizer at gatherings or just a quick treat after a long day. If you haven’t tried adding cheese to your spring rolls yet, I highly recommend giving this recipe a go—you’ll be hooked!
Key Ingredients & Substitutions
Cooked chicken breast: Shredded chicken breast is perfect for a juicy, lean filling. You can swap it with cooked turkey or even tofu for a vegetarian option.
Mozzarella cheese: This cheese melts beautifully and gives a creamy texture. Try cheddar or Monterey Jack if you want a sharper flavor.
Vegetables: Carrot, cabbage, bell peppers, and green onions add crunch and freshness. Feel free to add mushrooms or use spinach for a twist.
Spring roll wrappers: These create the crispy shell. If unavailable, you can use filo pastry or small tortillas, but frying times may vary.
How Can You Make Spring Rolls Crispy Without Soggy Wrappers?
Getting crispiness is all about technique. Here’s how I do it:
- Pat dry the filling: Make sure cooked veggies and chicken are not too wet. Excess moisture softens the wrapper during frying.
- Don’t overfill: Filling should be about 2 tablespoons per roll to avoid bursting.
- Seal tightly: Use beaten egg to glue the edges well. Loose folds cause oil to seep in.
- Hot oil: Heat oil to about 350°F (175°C). If it’s too cool, rolls absorb oil. Too hot and they burn.
- Fry in batches: Don’t overcrowd the pan, or temperature drops.
Following these tips will give you golden, crispy spring rolls with a yummy melted cheesy center every time.
Equipment You’ll Need
- Deep frying pan or deep fryer – I recommend this because it helps you get that crispy, golden coating evenly.
- Slotted spoon – makes it easy to remove the spring rolls from hot oil safely.
- Rolling surface or plate – a clean, flat space for filling and rolling the wrappers.
- Pastry brush or beaten egg – for sealing the edges so everything stays intact during frying.
- Tongs or heat-resistant gloves – helpful for handling hot spring rolls safely.
Flavor Variations & Add-Ins
- Swap mozzarella for cheddar or Monterey Jack for a sharper melt and richer flavor.
- Add chopped cooked bacon or ham for a meaty extra punch.
- Include chopped water chestnuts or bamboo shoots in the filling for extra crunch.
- Mix in a teaspoon of curry powder or chili flakes to spice things up a bit.
How to Make Cheesy Chicken Spring Rolls
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded
- 1 cup shredded mozzarella cheese
- ½ cup shredded carrot
- ½ cup finely shredded cabbage or lettuce
- ¼ cup diced bell peppers (yellow or red)
- 2 tbsp chopped green onions
- 2 cloves garlic, minced
- 1 tsp soy sauce
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp vegetable oil (for cooking filling)
- Spring roll wrappers (about 10-12 sheets)
- 1 egg (beaten, for sealing the wraps)
- Oil for frying
- Optional: Sweet chili sauce or dipping sauce of choice
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the filling and wrap the spring rolls, plus another 10 minutes to fry them until golden and crispy. In total, plan for about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Filling:
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the minced garlic and cook until you can smell its aroma, about 1 minute. Add the shredded chicken, carrot, cabbage or lettuce, diced bell peppers, and green onions. Stir fry for 3-4 minutes until the vegetables soften slightly.
2. Season the Filling:
Pour in the soy sauce, then sprinkle the salt and black pepper. Mix everything well and cook for another 2 minutes. Remove from heat and allow the mixture to cool just a little so it’s easier to handle.
3. Assemble the Spring Rolls:
Lay a spring roll wrapper on a clean surface. Spoon about 2 tablespoons of the chicken and vegetable filling onto the wrapper. Add a generous handful of shredded mozzarella cheese on top.
Fold the sides of the wrapper over the filling, then roll it tightly from one edge to the other, sealing the end with the beaten egg so it holds together.
Repeat this process until all the filling and wrappers are used up.
4. Fry the Spring Rolls:
Heat oil in a deep pan or fryer to 350°F (175°C). Carefully place the spring rolls in hot oil, frying in batches so they have enough room. Cook for 3-5 minutes, turning occasionally, until the rolls are golden brown and crispy.
Remove them using a slotted spoon, and set on paper towels to drain any extra oil.
5. Serve and Enjoy:
Serve your warm, crunchy cheesy chicken spring rolls with sweet chili sauce or your favorite dipping sauce. They’re perfect as a tasty snack or appetizer for any occasion!
Can I Use Pre-Cooked or Rotisserie Chicken?
Yes! Using pre-cooked or rotisserie chicken works great and saves time. Just shred it finely before mixing with the veggies and seasonings.
What Can I Use Instead of Mozzarella Cheese?
You can substitute mozzarella with cheddar, Monterey Jack, or even a mild provolone. These cheeses melt well and add delicious flavor.
Can I Bake the Spring Rolls Instead of Frying?
Absolutely! To bake, place the rolls on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F (200°C) for about 15–20 minutes until crispy and golden, flipping halfway through.
How Should I Store and Reheat Leftovers?
Store leftover spring rolls in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or air fryer to keep them crispy rather than using a microwave.