Crisp on the outside, flavorful on the inside, and packed with wholesome ingredients — these Shredded Chicken and Vegetable Spring Rolls are a delicious way to enjoy a balanced meal or snack.

Made with lean shredded chicken and a colourful mix of fresh vegetables, this recipe combines protein, fiber, and natural crunch in every bite. Unlike heavily processed fried options, these spring rolls can be baked or lightly pan-seared for a lighter, more nourishing twist.

Spring rolls are versatile, customizable, and perfect for busy weeknights, meal prep, or entertaining guests. Whether you serve them as an appetizer, lunch option, or party platter favourite, they offer both flavour and nutrition without compromise.

If you’re looking for a healthier homemade alternative to takeout-style spring rolls, this recipe is simple, satisfying, and packed with vibrant goodness. 😊.  Try it nuh!

INGREDIENTS

• ½ lb. Chicken Breast, cooked and shredded.
• 1 medium-sized onion, chopped.
• 3 cups of cabbage, thinly julienned.
• ½ of a medium-sized sweet pepper, chopped finely.
• 2 medium-sized carrots, julienned.
• Spring roll wraps (I purchased a pack and used up 25 for this recipe),
• ½ tsp black pepper.
• 1 tsp soy sauce (optional).
• ½ tsp garlic powder
• Oil for frying (olive/coconut, etc.)
• 1 tsp salt (or to taste)
• 2/3 tbsp cornstarch (for sealing the wraps).

INSTRUCTIONS

• Rinse the chicken and then thinly sliced.
• Season chicken with black pepper and a little salt.
• Prepare other ingredients:
  • Cabbage
  • Onion
  • Carrots
  • Sweet Pepper
  • Add the frying pan to medium heat with cooking oil (I used olive oil).
  • Add seasoned chicken and cook until tender and golden (10 – 15 minutes).
  • Remove chicken from the pot and place it in a medium/large bowl.
  • Then use the same pot with some more oil and add:
    • Carrots
    • Onions
    • Sweet pepper
  • Sauté until soft (3-5 minutes)
  • Add cabbage and sauté until a bit wilted, another 1- 2 minutes.
  • Remove from heat and add to chicken, ensuring everything is fully combined.
  • Add soy sauce, remaining salt to taste, garlic powder and black pepper.

Preparing and Frying Spring Rolls:

• Remove one layer at a time and place it in a diamond shape. I used 2 at a time, as I realized these were very thin.
• Cover the remaining wraps with a wet towel or let them remain in the package. This is to prevent them from drying out.
• Using a tablespoon, scoop out some of the mixture and place it at the bottom of one of the sides of the diamonds/bottom corner of the wrap. (do not over stuff).
• Tightly roll the wrap halfway through, fold in the corners, then continue to roll until almost at the top.
• Use a mixture of cornstarch to seal the wraps (brush lightly over the edges).
• Continue to roll tightly and seal.
• Continue with the remaining wraps, covering them as you go to prevent them from drying out.
• Add oil for frying. Ensuring oil is hot for frying, about 1 ½ or 2 inches.
• Fry the rolls until golden brown or crispy (both sides). This may take around 3-5 minutes. Do not overcrowd the pot.
• When fried, place aside on a dish with paper towels/wire rack (if you have one) for cooling and removing any extra oil.
• Ensure they are cool to eat, dig in and enjoy!
• You can eat them as is, or you can enjoy them with a sweet and sour/chilli pepper sauce. I used a sweet and sour sauce that had chilli peppers I had purchased. Place some into a nice, small container for dipping.
• Serve and Enjoy!

Notes:

You can store any remaining spring rolls in a dish in the refrigerator and warm them up in the microwave or oven for another eating round when ready.  The wrapping can be a little hassling at times if you are using a small set of wraps (I was for this recipe), but just take your time. Your effort will be worth it in the end 😊.   I ate about 6 of these with my sauce (shh!), it was good!

You can enjoy these other recipes.

• Stir-Fried String Beans.

• Chicken Chop Suey!

• Garlic Butter Shrimp Pasta

Ingredient Spotlight!

~ Spring Roll Wrap~

These are thin, clear wrappers made from flour and water and are the traditional wraps usually used for Vietnamese and Thai Spring rolls.  Because they are translucent and delicate, they can be a bit difficult to work with, so patience will be the key.

 Despite being small, spring rolls are said to contain a few nutrients such as protein, fiber, and vitamins.  The nutrient profile will be further heightened depending on what you fill it with.

To good health!