Crispy Baked Chicken Spring Rolls: A Healthier, Delicious Appetizer Recipe

Forget the deep fryer and discover the most delicious and crispy oven-baked chicken spring rolls! These spring rolls are packed with a hearty blend of savory ground chicken, crisp shredded cabbage, umami-rich sliced shiitake mushrooms, and a generous amount of fresh garlic and ginger for an aromatic kick. The best part? These crowd-pleasing appetizers are incredibly easy to make and can be prepared in advance, saving you time and effort.

I’ve always been drawn to dishes that offer a taste of takeout without the added calories and unhealthy fats. This craving is what inspired me to create a lighter, healthier version of one of my all-time favorite appetizers: spring rolls!

Don’t be fooled by the oven-baking method; these chicken spring rolls achieve an incredibly crispy and satisfying texture that rivals traditional deep-fried egg rolls. You won’t miss the extra oil at all!

Each spring roll is generously filled with juicy and flavorful chicken, earthy shiitake mushrooms, and tender Napa cabbage, complemented by aromatic herbs and spices. All of these delicious components are perfectly encased in a delicate and crispy spring roll wrapper. And the best part? You don’t need any specialized equipment or hard-to-find ingredients to recreate this recipe at home. Plus, they’re ready to enjoy in under an hour!

Whether you’re looking for a tasty and nutritious snack to tide you over between meals or an easy and impressive appetizer to complete your Asian-inspired feast, these baked chicken spring rolls are guaranteed to satisfy your cravings and leave you wanting more.

Quick Recipe Highlights: Why You’ll Love These Baked Spring Rolls

• Ready in Under an Hour: From prep to plate, these spring rolls come together quickly, perfect for busy weeknights.
• Crispy, Crunchy Perfection: The oven-baking method delivers an incredibly satisfying crunch without the need for deep-frying.
• Simple and Flavorful: Made with easy-to-find ingredients and simple techniques, the flavor is anything but ordinary.
• Baked, Not Fried: A healthier alternative to traditional spring rolls, without sacrificing taste or texture.
• Freezer-Friendly: Prepare a batch and freeze them for a quick and convenient appetizer whenever the craving strikes.
• Customizable: Get creative with your fillings! Experiment with different vegetables, proteins, and sauces to create your own signature spring roll.

Ingredients You’ll Need for the Best Baked Chicken Spring Rolls

• Ground Chicken: This forms the base of our savory filling, providing lean protein and a satisfying flavor. For a delicious twist, consider using ground turkey or pork as alternatives.
• Garlic: Adds a bold and aromatic punch to the filling, enhancing its overall depth of flavor. Pro tip: To make mincing garlic easier, gently crush the cloves with the flat side of a knife before finely chopping.
• Fresh Ginger: Brings a zesty and warm element to the filling, contributing to its complex and inviting taste. If you don’t have fresh ginger on hand, you can substitute with ½ teaspoon of ground ginger.
• Scallions: Provide a mild onion flavor that complements the other ingredients. Use both the green and white parts of the scallions for maximum flavor. If scallions are unavailable, you can swap them with finely chopped regular onion or shallots.
• Napa Cabbage: Also known as Chinese cabbage, Napa cabbage boasts a mild, sweet flavor and a wonderfully tender, crisp texture that adds a delightful element to the filling. If you can’t locate Napa cabbage in your local grocery store, green cabbage is an excellent alternative. While green cabbage has a slightly stronger flavor and a heartier texture, I’ve tested both varieties in this recipe, and the results are equally delicious.
• Shiitake Mushrooms: Contribute a rich, earthy flavor and a meaty texture to the filling, adding depth and complexity. If you’re not a fan of shiitake mushrooms, feel free to substitute with cremini or button mushrooms, which also work well in this recipe.
• Hoisin Sauce: This thick, sweet, and savory sauce is essential for adding a depth of umami flavor to the chicken and vegetable filling.
• Spring Roll Wrappers: It’s crucial to use spring roll wrappers made with flour, not rice paper wrappers. Rice paper wrappers are intended for fresh spring rolls and will not work for baking. These square, thin sheets of dough are usually found in the refrigerated or frozen sections of most grocery stores. If you purchase frozen wrappers, make sure to thaw them completely before using.
• Cooking Spray: A light coating of cooking spray on the spring rolls before baking helps them achieve that coveted crispy golden exterior without the need for excessive oil.

See the detailed recipe card below for specific ingredient quantities and additional information.

How to Make Baked Chicken Spring Rolls (Step-by-Step)

Follow these easy step-by-step instructions to create perfect baked chicken spring rolls every time.

1. Preheat the oven: Begin by preheating your oven to 400ºF (200ºC). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Cook the chicken filling: Add 1 tablespoon of olive oil to a large skillet set over medium heat. Once the oil is shimmering and hot, add the ground chicken, minced garlic, minced ginger, and chopped scallions. Use a spatula to break apart the ground chicken into smaller pieces as it cooks, ensuring that it cooks through evenly. Stir frequently to prevent the garlic and ginger from burning and sticking to the pan.
3. Add remaining ingredients and cook: Drain any excess liquid from the skillet, then stir in the shredded Napa cabbage, sliced shiitake mushrooms, and hoisin sauce. Continue to cook the mixture until the cabbage is wilted and softened, which should take approximately 2 to 3 minutes. Once cooked, remove the skillet from the heat and allow the filling to cool to room temperature before moving on to the next step.

4. Assemble the spring rolls: Prepare your workspace by arranging the spring roll wrappers on a clean, dry surface. Then, using a spoon or your hands, place approximately 3 to 4 tablespoons of the cooled chicken mixture in the bottom third of each of the spring roll wrappers. Be careful not to overfill the wrappers, as this can make them difficult to roll and may cause them to burst during baking.
5. Fold the bottom edge: Gently fold the bottom edge of the wrapper over the filling, tucking it in snugly to create a tight seal.

6. Fold the sides in: Fold the left and right sides of the wrapper towards the center, covering the filling and creating a neat, enclosed package. Ensure that the sides overlap slightly to prevent the filling from spilling out during baking.
7. Roll tightly: Starting from the bottom edge, roll the wrapper upwards, enclosing the filling tightly as you go. Use your fingers to gently compact the filling and eliminate any air pockets that may form, ensuring a cohesive and evenly shaped spring roll.
8. Seal the top edge: Before reaching the top edge of the wrapper, lightly dab a bit of water along the top edge with your fingertips. This will act as a natural adhesive, helping to seal the spring roll shut and prevent it from unraveling during baking.

The key to successful spring rolls is to roll them tightly! The less space inside the spring roll, the less chance it has of falling apart while baking.

9. Repeat the process: Repeat the folding and rolling process with the remaining wrappers and filling until all the spring rolls are assembled. This recipe should yield approximately 12 spring rolls.

10. Bake to golden perfection: Arrange the chicken spring rolls in a single layer on the prepared baking sheet, ensuring that they are not overcrowded. Lightly coat the spring rolls with cooking spray to promote even browning and crisping. Keep a close eye on them as they bake, rotating the baking sheet halfway through to ensure even cooking. They’re ready to devour when they’re golden brown and crispy, typically after approximately 12 to 15 minutes in the oven!

For the ultimate dipping experience, serve these crispy baked chicken spring rolls with Thai sweet chili sauce. Alternatively, a ginger soy dipping sauce would also be a delicious complement to the savory flavors of the filling.

Expert Recipe Tips for Perfect Baked Chicken Spring Rolls

Follow these tips to ensure success every time you make this recipe:

• Cool the filling: Make sure the filling is completely cooled before you fill the wrappers. If the filling is too hot, it can cause the wrappers to become soggy and tear easily.
• Don’t skip the cooking spray: Do spray the spring rolls lightly with cooking spray before baking. This will help them get crispy and golden brown without needing to use a lot of oil.
• Avoid overcrowding: Don’t overcrowd the baking sheet. Make sure there is enough space between the spring rolls so that they can cook evenly and crisp up properly.

How to Make Ahead for Easy Entertaining

Preparing these crispy baked chicken spring rolls ahead of time is a fantastic strategy for simplifying busy days or effortlessly entertaining guests. Here’s how to do it effectively:

1. Assemble the spring rolls: Carefully follow the recipe instructions up to the point of baking, meticulously assembling the spring rolls with the prepared filling.
2. Arrange and protect: Place the assembled spring rolls on a baking sheet lined with parchment paper, ensuring that they are not touching each other to prevent sticking. Cover the baking sheet tightly with plastic wrap to prevent the spring rolls from drying out and becoming brittle.
3. Refrigerate: Refrigerate the covered baking sheet for up to 3 hours. When you’re ready to bake, remove the spring rolls from the refrigerator and bake them according to the recipe instructions, adjusting the baking time as needed to ensure they reach a golden brown and crispy perfection.

Freezing Instructions for Longer Storage

These spring rolls also freeze exceptionally well, making them a convenient option for meal prepping and future enjoyment. Here’s the best method for freezing and baking them:

I prefer to flash freeze the unbaked spring rolls for 1-2 hours before transferring them to a freezer-safe ziplock bag. This prevents them from sticking together in the freezer.

They can be stored in the freezer for up to 2-3 months. Make sure to label the bag with the date so you know when they were frozen.

When you’re ready to bake, there’s no need to thaw the spring rolls. Simply arrange the frozen spring rolls on a parchment-lined baking sheet and bake ’em up according to the recipe instructions. Keep in mind that they might need a few extra minutes in the oven since they’re frozen, but trust me, they’ll come out just as crispy and delicious as ever!

The Difference Between Egg Roll and Spring Roll Wrappers

Before you dive into making these crispy baked chicken spring rolls, let’s briefly discuss the key differences between egg roll and spring roll wrappers. Both are used to create various types of Asian appetizers, and while some packaging may use the terms spring roll and egg roll interchangeably, they’re not precisely the same.

• Egg roll wrappers: These wrappers are made with a combination of wheat flour and eggs, giving them a thicker and chewier texture compared to spring roll wrappers. They’re typically used to make deep-fried appetizers that boast a crispy and crunchy exterior.
• Spring roll wrappers: In contrast, spring roll wrappers are crafted from a simple mixture of flour, water, and salt, resulting in a thinner and more delicate texture that’s ideal for fresh or baked spring rolls. These wrappers offer a lighter and more delicate mouthfeel.

While both wrappers can technically be used in this recipe, I strongly prefer spring roll wrappers for their lighter texture and quicker baking time.

More Easy Appetizers You’ll Love

Looking for more delicious and easy-to-make appetizer recipes? Try these:

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Appetizer

Crispy Baked Chicken Spring Rolls Recipe

These oven-baked chicken spring rolls are a delicious and healthier alternative to deep-fried versions. Filled with ground chicken, cabbage, mushrooms, and flavorful seasonings, they’re perfect as an appetizer or snack!

Author: Kelly Senyei

4.50 from 4 votes

Prep Time 30 mins

Cook Time 25 mins

Total Time 55 mins

Servings 12 spring rolls

Print Recipe

Ingredients

• 1 Tablespoon olive oil
• 1 pound ground chicken
• 1 Tablespoon minced garlic
• 2 teaspoons minced fresh ginger
• 2 scallions, finely chopped
• 1 cup finely shredded Napa cabbage
• 1 cup sliced shiitake mushrooms
• 2 Tablespoons hoisin sauce
• 12 square (7-inch) spring roll wrappers
• Cooking Spray
• Sweet chili sauce, for serving

Instructions

1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
2. Add the olive oil to a large skillet set over medium heat. Once the oil is hot, add the ground chicken, garlic, ginger and scallions. Cook, stirring and breaking apart the chicken with a spatula, until the chicken is no longer pink.
3. Drain any liquid then stir in the cabbage, mushrooms and hoisin sauce. Cook until the cabbage is wilted, 2 to 3 minutes.
4. Arrange the spring roll wrappers on a dry work surface then place 3 to 4 tablespoons of the chicken mixture in the bottom third of each of the spring roll wrappers. Roll the wrappers around the mixture, folding the edges inward. Before your final fold, dip your fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut.
5. Arrange the spring rolls in a single layer on the baking sheet then coat them with cooking spray.
6. Bake the rolls for 12 to 15 minutes, rotating after 6 minutes, or until they’re golden brown and crispy.
7. Remove the spring rolls from the oven and serve them with the sweet chili sauce for dipping.

Kelly’s Notes

• The number one rule to successful spring rolls is to roll tightly! The less space you leave within the spring roll, the less chance of it falling apart while baking.
• The rolls can be prepared up to three hours in advance and stored in an air-tight container in the fridge. Remove them from the fridge and bake them when ready to serve.
• Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Serving: 1Spring Rolls,
Calories: 138kcal,
Carbohydrates: 14g,
Protein: 9g,
Fat: 5g,
Saturated Fat: 1g,
Trans Fat: 1g,
Cholesterol: 34mg,
Sodium: 178mg,
Potassium: 293mg,
Fiber: 1g,
Sugar: 1g,
Vitamin A: 29IU,
Vitamin C: 3mg,
Calcium: 17mg,
Iron: 1mg

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