These Crispy Chicken Spring rolls are an absolute treat and definitely should be on your list of recipes to try out! They are seasoned to perfection with a super crisp filo pastry that makes them impossible to put down. Plus they’re easy to prepare at home and can be made ahead for parties or gatherings.
Tips
- Chop all of your vegetables to an equal size, ideally finely chop them so that you get a bit of each vegetable to make up the perfect bite!
- Keep the heat on a medium-high throughout cooking, do not simmer as otherwise the moisture form the chicken won’t evaporate. Ensure you’re diligent with stirring to prevent anything sticking at the bottom.
- Keep your filo pastry under a damp tea towel to prevent the sheets from drying out, if they dry out the pastry is more likely to tear when you’re rolling.
- Once the spring rolls are made, simply enjoy straight away or freeze and cook from frozen whenever you fancy them!
- Do not be afraid to taste and season with salt, they need it!
Ingredients
This recipe makes 80 spring rolls as I like to make these in a large batch and freeze them so if you’re making them to have straight away I would definitely divide the recipe by 4 so that it makes 20.
- 1.7 kg chicken mince
- 420g of sweetcorn (fresh or frozen)
- 3 mixed peppers
- 3 spring onions
- 450g cabbage
- 1 whole head of garlic (equivalent to about 12 cloves)
- 60ml rapeseed oil
- 2 teaspooons of cumin seeds
- 1 tsp of cumin powder
- 3 teaspoons of mustard seeds
- 2 1/2 teaspoons of chilli powder
- 1/2 tsp turmeric
- 2 tablespoons of soy sauce
- 6 tablespoons of plain flour
- 12 tablespoons of water
Method
- Begin by prepping all of your vegetables by finely chopping the peppers, shredding the cabbage and roughly chopping the coriander and spring onions. Set aside.
- Add the oil to a large pot and heat on a medium-high heat for 2-3 minutes
- Once the oil is hot, fry off the mustard seeds, cumin seeds and crushed garlic, stirring constantly to avoid burning.
- Once golden and fragrant, add in the chicken mince. Using a large wooden spoon break up the chicken mince and stir to combine.
- Keep the heat on a medium high and continue to stir, cook for 10-12 minutes.
- Add in the turmeric, chilli powder, garlic powder, cumin powder, salt, pepper, sweetcorn and soy sauce. Stir well and continue to cook for a another 6-7 minutes.
- Turn off the heat and add in your finely shredded cabbage, finely chopped peppers, coriander and spring onion.
- Allow the mixture to cool for 10 minutes before making the crispy spring rolls.
- Whilst the mixture is cooling, combine the flour and water and whisk untilla smooth paste forms. it should be clump free, if it isn’t add in a teaspoon of water and whisk well until you reach a smooth and thick consistency.
- Place the filo pastry onto a clean surface with one of the four corners pointing towards you. Place 1 tablespoon of the chicken mixture on this corner and roll the spring roll tightly twice. Fold over each side and continue to roll until 3-4cm on filo pastry is left. Coat the entirety of the remaining fill pastry with the flour-water glue made earlier. Repeat this process until all the spring rolls are made. Refer to my Instagram post or TikTok Video post for a visual on how to roll the spring rolls.
- To cook the spring rolls you can either air-fry them or deep-fry as I did. If deep frying, fry on a medium-low heat for about 3 minutes on each side or until golden brown.
- Serve with any sauce of your choosing!
If you like the look of this recipe then you should definitely check out the ones below for some more amazing dishes:
Crispy Chicken Spring Rolls
These Crispy Chicken Spring rolls are an absolute treat and definitely should be on your list of recipes to try out! They are seasoned to perfection with a super crisp filo pastry that makes them impossible to put down.
Ingredients
- 1.7 kg chicken mince this recipe makes 80 spring rolls!
- 420 g of sweetcorn fresh or frozen
- 3 mixed peppers
- 3 spring onions
- 450 g cabbage
- 1 whole head of garlic equivalent to about 12 cloves
- 60 ml rapeseed oil
- 2 teaspooons of cumin seeds
- 1 tsp of cumin powder
- 3 teaspoons of mustard seeds
- 2 1/2 teaspoons of chilli powder
- 1/2 tsp turmeric
- 2 tablespoons of soy sauce
- 6 tablespoons of plain flour
- 12 tablespoons of water
Instructions
- Begin by prepping all of your vegetables by finely chopping the peppers, shredding the cabbage and roughly chopping the coriander and spring onions. Set aside.
- Add the oil to a large pot and heat on a medium-high heat for 2-3 minutes
- Once the oil is hot, fry off the mustard seeds, cumin seeds and crushed garlic, stirring constantly to avoid burning.
- Once golden and fragrant, add in the chicken mince. Using a large wooden spoon break up the chicken mince and stir to combine.
- Keep the heat on a medium high and continue to stir, cook for 10-12 minutes.
- Add in the turmeric, chilli powder, garlic powder, cumin powder, salt, pepper, sweetcorn and soy sauce. Stir well and continue to cook for a another 6-7 minutes.
- Turn off the heat and add in your finely shredded cabbage, finely chopped peppers, coriander and spring onion.
- Allow the mixture to cool for 10 minutes before making the crispy spring rolls.
- Whilst the mixture is cooling, combine the flour and water and whisk untilla smooth paste forms. it should be clump free, if it isn’t add in a teaspoon of water and whisk well until you reach a smooth and thick consistency.
- Place the filo pastry onto a clean surface with one of the four corners pointing towards you. Place 1 tablespoon of the chicken mixture on this corner and roll the spring roll tightly twice. Fold over each side and continue to roll until 3-4cm on filo pastry is left. Coat the entirety of the remaining fill pastry with the flour-water glue made earlier. Repeat this process until all the spring rolls are made. Refer to my Instagram post or TikTok Video post for a visual on how to roll the spring rolls.
- To cook the spring rolls you can either air-fry them or deep-fry as I did. If deep frying, fry on a medium-low heat for about 3 minutes on each side or until golden brown.
- Serve with any sauce of your choosing!
Notes
This recipe makes 80 spring rolls as I like to make these in a large batch and freeze them!
FAQs
FAQs
Can I make chicken spring rolls ahead of time?
Yes. Assemble the spring rolls and store them covered in the fridge for up to 24 hours before frying.
Can I bake or air-fry spring rolls instead of frying?
Yes. Spring rolls can be baked or air-fried, though frying gives the crispiest result.
Can I freeze chicken spring rolls?
Yes. Freeze uncooked spring rolls in a single layer, then store in a freezer bag for up to 2 months.
Last updated: December 2025
