These Cheesy Chicken Spring Rolls bring together crispy, golden wrappers filled with juicy chicken and gooey melted cheese for a snack that’s both crunchy and creamy. The combination of savory chicken and stretchy cheese makes every bite super satisfying and fun to eat.
I love making these when I want something a little special but still easy to handle. The best part is how the cheese melts just right inside the spring roll, giving it that perfect gooey pull without making the wrapper soggy. I usually add a bit of seasoning to the chicken for extra flavor, which everyone always notices.
My favorite way to enjoy these spring rolls is with a simple dipping sauce—something tangy or a little spicy really lifts the whole thing. These rolls are great as a snack, appetizer, or even as a party finger food that disappears fast. I always end up making more because no one can get enough!
Key Ingredients & Substitutions
Chicken Breast: Using cooked chicken breast is great for tender, lean filling. You can swap it with shredded rotisserie chicken or even cooked turkey for a similar texture.
Cheese: Cheddar adds a nice sharp flavor while mozzarella gives that stretchy, melty pull. Feel free to mix both or use any mild melting cheese you like.
Spring Roll Wrappers: These make the rolls crisp and light. If you can’t find them, phyllo dough can work but fry carefully as it cooks faster.
Sweet Corn and Carrots: These add sweetness and a little crunch. Frozen corn works fine, and you can substitute carrots with finely chopped bell peppers.
How Do I Wrap Spring Rolls Neatly and Avoid Filling Leaks?
Wrapping spring rolls tightly is key to keeping the filling inside and getting that perfect crunch. Here’s how I do it:
- Lay the wrapper diamond shape in front of you.
- Place the filling close to the bottom corner, leaving room to fold edges over.
- Fold the bottom corner over filling, then fold left and right corners toward the center.
- Roll upwards firmly but gently to avoid tearing the wrapper.
- Use a bit of water as glue on the last edge to seal tightly.
Keep your filling cool and not too wet, and don’t overfill to prevent leaks during frying. If you get a small tear, just pinch it closed with water before frying.
Equipment You’ll Need
- Deep frying pan or wok – I prefer this because it heats oil evenly and helps get that crispy texture.
- Slotted spoon or tongs – makes turning the spring rolls safe and simple without splashing hot oil.
- Mixing bowls – handy for combining the filling ingredients and cooling the mixture.
- Pastry brush or small spoon – useful for sealing wrappers with water so they stay closed during frying.
- Plate lined with paper towels – to drain excess oil after frying, keeping the rolls crispy.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or tofu for a vegetarian option that still packs flavor and protein.
- Add chopped green onions or cilantro in the filling for fresh herbal notes.
- Mix in a teaspoon of curry powder or paprika to give the filling a smoky or spicy kick.
- Use mozzarella instead of cheddar for a creamier, stringier cheese pull.
Cheesy Chicken Spring Roll
Ingredients You’ll Need:
- 1 cup cooked chicken breast, diced
- 1/2 cup sweet corn kernels (canned or fresh)
- 1/4 cup grated cheddar cheese (or mozzarella for stretchier melt)
- 1/4 cup finely diced carrot
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1/2 tsp black pepper
- 1/2 tsp salt (or to taste)
- 1/2 tsp chili flakes or paprika (optional, for a bit of heat)
- 1 tbsp oil (vegetable or olive oil)
- Spring roll wrappers (about 8-10 sheets)
- Water (for sealing wrappers)
- Oil for frying
- Fresh parsley or coriander, chopped (for garnish)
- Sweet chili sauce or your favorite dipping sauce
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. It includes about 10 minutes for preparing and cooking the filling, 5-10 minutes for wrapping the rolls, and 5 minutes for frying them until golden and crisp. You’ll enjoy fresh and hot spring rolls in under half an hour!
Step-by-Step Instructions:
1. Cook the Filling:
Heat 1 tablespoon of oil in a pan over medium heat. Add chopped onions and minced garlic, and cook until soft and fragrant, about 2-3 minutes. Add diced carrots and cook for another 2-3 minutes until slightly tender. Then add cooked chicken and corn, stirring everything together.
Season the mixture with soy sauce, salt, black pepper, and chili flakes or paprika if you like a bit of heat. Stir and cook for 2 more minutes so the flavors combine well. Remove the pan from heat and let the filling cool slightly.
2. Add Cheese and Prepare Wrappers:
Once the filling has cooled a bit, stir in the grated cheese to mix it evenly. Lay a spring roll wrapper on a clean surface with one corner facing you (diamond shape). Place 2-3 tablespoons of the filling near the bottom corner.
Fold the bottom corner over the filling, then fold in the left and right corners towards the center. Roll tightly upward, moistening the top corner with a little water to seal the spring roll edge firmly.
Repeat the same process until all filling is used.
3. Fry the Spring Rolls:
Heat enough oil in a deep frying pan or wok over medium heat. When the oil is hot, carefully fry the spring rolls in batches. Turn them occasionally, cooking until they are golden brown and crispy on all sides, about 3-5 minutes.
Remove the fried spring rolls using a slotted spoon or tongs and drain on paper towels to absorb any excess oil.
4. Serve & Enjoy:
Garnish your crispy cheesy chicken spring rolls with chopped parsley or coriander. Serve them hot with sweet chili sauce or your favorite dipping sauce for a delightful snack or appetizer.
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure to fully thaw the chicken before dicing and cooking it. Thaw in the fridge overnight or use the cold water method for faster thawing. This helps keep the filling texture perfect.
Can I Bake These Spring Rolls Instead of Frying?
Absolutely! Preheat your oven to 400°F (200°C), brush the rolls lightly with oil, and bake on a lined tray for about 15-20 minutes or until golden and crispy, flipping halfway through for even baking.
How Do I Store Leftover Spring Rolls?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to maintain crispiness instead of microwaving, which can make them soggy.
What Dipping Sauce Pairs Best with Cheesy Chicken Spring Rolls?
Sweet chili sauce is a classic and pairs wonderfully with the cheesy, savory filling. You can also try spicy sriracha mayo or tangy tamarind sauce for a different twist.