The filling is cooked completely and cooled before any rolling: ground chicken to 165°F, then carrot and green onion, then chopped glass noodles, soy sauce and sesame oil.
Each roll is sealed with a simple flour-and-water paste and deep-fried in 350°F oil until the wrappers blister and turn deep golden.
Ingredient Notes
- Ground chicken
- Twelve ounces, cooked to 165°F before it goes into the wrappers.
- Glass noodles
- Two ounces, soaked and chopped short so they roll neatly.
- Spring roll wrappers
- Twelve wheat-based wrappers for frying, not rice paper.
How to Make It
Chicken filling cooked to 165°F and cooled
Heat 1 tbsp oil in a skillet and cook the ground chicken to 165°F. Add the carrot and green onions and cook 2 minutes, then stir in the glass noodles, soy sauce and sesame oil. Cool completely.
Rolls filled, folded and sealed
Put a portion of filling on each spring roll wrapper, fold in the sides and roll tightly, sealing the edge with the flour-and-water paste.
Fried at 350°F in batches
Heat the frying oil to 350°F. Fry the spring rolls in batches, lowering them in carefully, until blistered and deep golden, about 3 to 4 minutes. Drain on a rack.
Served with sweet chili sauce and lettuce
Serve the hot spring rolls with sweet chili sauce and shredded lettuce.
Cooked Filling, Controlled Oil
Two temperatures matter here: the filling before rolling and the oil while frying.
- Cook the fillingGround chicken cooked to 165°F, then carrot, green onion, glass noodles, soy sauce and sesame oil.
- Cool and rollFilling cooled completely, wrapped tightly and sealed with flour-and-water paste.
Check before you continue
350°F — Oil thermometer
Bring the oil to 350°F and keep it there between batches. Lower the rolls in gently to reduce splatter.
- FryRolls fried in batches for 3 to 4 minutes until blistered and deep golden, then drained on a rack.
- ServeHot rolls with sweet chili sauce and shredded lettuce.
Frequently Asked Questions
How do I fry these safely?
Use a deep, heavy pot filled no more than halfway, hold the oil near 350°F with a thermometer, lower the rolls in gently with tongs and never leave the oil unattended.
Can I use rice paper?
This recipe uses spring roll wrappers made for frying; rice paper wraps fresh rolls instead.
Does the filling need to be cooked first?
Yes. Cook the ground chicken to 165°F and cool the filling before rolling.
Why This Recipe Works
- Cooking the chicken filling fully first means the fryer only has to crisp the wrapper.
- Cooling the filling stops steam from softening the wrappers before they fry.
- Chopped glass noodles soak up moisture and hold the filling together.
- Flour-and-water paste seals the edge so the rolls stay closed in the oil.
Success Tips
- Spread the filling on a tray to cool it faster.
- Roll tightly with no air pockets, which can burst in the oil.
- Fry only a few rolls at a time so the oil stays near 350°F.
Serving Ideas
Stack the rolls on a plate, cut one or two in half to show the filling, and serve with a small bowl of sweet chili sauce and shredded lettuce.
