Golden and Crunchy on the Outside, Juicy and Savory on the Inside
If you are looking for a snack or appetizer that delivers the crunch of a spring roll and the heartiness of a savory pocket, crispy chicken spring roll pockets are the perfect solution. Wrapped in flaky spring roll pastry and stuffed with a flavorful chicken and vegetable filling, these golden parcels combine texture and taste in every bite.
Perfect for parties, game nights, meal prep, or lunchbox variety, these spring roll pockets are easy to assemble, quick to fry or bake, and guaranteed to please. They also freeze beautifully, making them a go-to for busy days.
Ingredients
This recipe makes about 12 spring roll pockets.
For the Filling
- Two cups cooked chicken breast, finely shredded or diced
- One cup shredded cabbage (green or napa)
- One medium carrot, grated
- Half cup thinly sliced green onions
- Two cloves garlic, minced
- One tablespoon soy sauce (low sodium if preferred)
- One tablespoon oyster sauce or hoisin sauce
- One teaspoon sesame oil
- One teaspoon cornstarch
- Salt and pepper to taste
For the Pockets
- Twelve spring roll wrappers (square, thawed if frozen)
- One egg, beaten (for sealing)
- Neutral oil for frying (vegetable, canola, or peanut oil)
Preparation Time
- Filling prep: 15 minutes
- Assembly: 20 minutes
- Frying: 15 minutes (in batches)
- Total time: 50 minutes
Step-by-Step Instructions
Step 1: Prepare the Chicken Filling
- In a medium skillet over medium heat, sauté garlic in sesame oil until fragrant.
- Add shredded cabbage and carrots, cooking for 2 to 3 minutes until slightly softened.
- Stir in the cooked chicken, soy sauce, oyster sauce, and green onions.
- Dissolve the cornstarch in one tablespoon of water, then add to the pan and cook for another minute to thicken the mixture slightly.
- Season with salt and pepper to taste, then remove from heat and let cool completely before wrapping.
Step 2: Assemble the Spring Roll Pockets
- Place one spring roll wrapper on a clean surface in a diamond shape, with one corner pointing toward you.
- Spoon about two tablespoons of the filling into the center and fold the bottom corner over the filling.
- Fold in the left and right sides to seal the edges, then roll upward into a tight rectangular pocket.
- Brush the top edge with beaten egg to seal the roll completely.
- Repeat with remaining wrappers and filling.
Step 3: Cook the Spring Roll Pockets
- Heat about one inch of oil in a deep skillet or pan to 350 degrees Fahrenheit.
- Fry the pockets in batches for 2 to 3 minutes per side, or until golden brown and crisp.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with dipping sauce of your choice such as sweet chili, soy sauce, or spicy garlic vinaigrette.
Note: For a healthier option, bake the spring roll pockets at 400 degrees Fahrenheit for 18 to 20 minutes, flipping halfway through.
Serving Suggestions
- Serve alongside an Asian-style slaw or cucumber salad for a complete meal.
- Cut in halves or thirds for a party platter or appetizer tray.
- Pair with fried rice, steamed dumplings, or miso soup for a full dinner spread.
- Freeze uncooked spring roll pockets for up to two months. Fry or bake directly from frozen with an additional 2 to 3 minutes cook time.
Nutritional Highlights
| Nutrient | Per Pocket (Fried) |
|---|---|
| Calories | 190 |
| Protein | 9 grams |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 2 grams |
| Sugars | 1 gram |
| Sodium | 280 milligrams |
Nutrient Notes:
- Chicken provides lean protein to support satiety and muscle maintenance.
- Cabbage and carrots boost fiber and antioxidants with minimal calories.
- Baking instead of frying can reduce total fat by approximately 35 percent.
- Using low-sodium soy sauce helps control sodium levels without sacrificing flavor.
Variations to Try
- Spicy Kick: Add chopped chili, Sriracha, or red pepper flakes to the filling.
- Vegetarian Option: Replace chicken with sautéed mushrooms, tofu, or shredded jackfruit.
- Cheesy Fusion: Add shredded mozzarella or cheddar inside each pocket for a melty twist.
- Gluten-Free: Use rice paper wrappers and gluten-free soy sauce alternatives.
Common Mistakes to Avoid
- Do not overfill the wrappers, as this can cause breakage or uneven cooking.
- Always seal the edges with egg wash to prevent the filling from leaking during frying.
- Let the filling cool before wrapping to avoid soggy or torn wrappers.
- Maintain proper oil temperature; too hot and the exterior burns before the inside heats, too cold and the rolls absorb excess oil.
Crispy chicken spring roll pockets are the perfect hybrid of comfort food and crave-worthy finger food. Whether baked or fried, they are packed with flavor, easy to prepare, and endlessly customizable to suit your taste or dietary needs.
If you are searching for a recipe that delivers crunch, warmth, and satisfaction in every bite, these spring roll pockets are a must-try. Serve them as an appetizer, main dish, or meal prep favorite and enjoy the versatility they bring to your kitchen.