Chicken Spring Rolls {a movie}



Superbowl Sunday is imminent and if your menu needs a little something crunchy and fun, these Chicken Spring Rolls from Jill will hit the spot. She even created a quick dipping sauce and a wonderful how to motion photograph to take you through each step. Thank you, Jill and Jill’s hubby, for showing us the basics behind the elusive spring roll! -Maggie

Hubby and I have been working on projects lately where we could show “how to’s” using a bit of motion. When Maggie said that spring rolls were perfect for Superbowl Sunday, we jumped at the chance to make them and this motion picture. This is me rolling spring rolls. Using your mouse, swipe sideways or click and drag to move me forward or backward; you’ll see each step and the roll will come together in a breeze.

This is a basic recipe using ground chicken, Napa cabbage and shredded carrots. The possibilities are endless, so use whatever turns your crank.  Try ground beef, pork, shrimp, shitake mushrooms or savoy cabbage.  Keep in mind that it can’t be wet, or you will have a spring roll that falls apart making it impossible for frying.

For the filling chop up your vegetables, thinly slice half a Napa cabbage.

Shred or grate one large carrot, and chop up one green onion.

Set your vegetables aside while you cook your chicken mixture. Once the chicken is opaque, add your veggies, water and soy sauce. Cover and simmer for a few minutes until cabbage is tender.

Let it cool in a pan. Place a tea towel underneath one side of the pan to let the juices drain down toward the other.

The spring roll wrappers should be covered with a damp cloth or paper towel to keep from drying out. One 8×8-inch package makes 50 spring rolls.

Remember to roll tightly, and don’t over-stuff. (I actually used a tad too much in the “How To” motion picture.) Fry in small batches, over medium heat until golden brown, and let drain on paper towel.

Serve with your favorite dipping sauce. I chose to improvise with a spoonful of chili garlic sauce, a dash of soya sauce, and a glug of Morris Kitchen’s ginger syrup from my Eat Boutique gift box. A no-fail dipping sauce combo: a little spicy, a little savory and a little sweet.

These spring rolls can be made and fried ahead of time, and reheated in the oven.

Chicken Spring Rolls


  • 1 package of spring roll wrappers
  • 1 pound ground chicken
  • 1 teaspoon salt
  • 1 tablespoon sesame oil
  • 2 tsp cornstarch
  • 2 tablespoon vegetable or canola oil in pan to cook meat mixture
  • 1/2 nappa cabbage, finely sliced, yields approximately 9 cups
  • 1 large carrot, shredded or grated
  • 1 green onion, finely chopped
  • 1 tablespoon soy sauce
  • 1/4 cup water


  1. Combine chicken, salt, sesame oil and cornstarch in a bowl and set aside to prepare your vegetables.
  2. Slice and shred your cabbage, carrot and green onion.
  3. Add oil to a large non-stick pan, and cook your chicken mixture over medium high heat, breaking up the lumps until the meat becomes opaque in color.
  4. Add your veggies, soy sauce and water. Stir and cover. Simmer on medium heat until cabbage is tender.
  5. Remove from heat, spread out to cool in a shallow cake pan. Elevate one side of pan to drain liquid.
  6. To wrap your spring rolls, separate a sheet carefully and follow the “hot to”. Keep the wraps under a damp cloth to prevent drying out. Be sure to roll tightly and neatly. Filling should be dry and not sopping wet or you will have soggy spring rolls that fall apart when frying.
  7. Fry spring rolls in about an inch of canola oil on medium heat. Remove when golden, and drain on paper towel line platter. Makes approximately 50 spring rolls. Enjoy with favorite dipping sauce.

All photos styled and photographed by Jill Chen.

Eat Boutique is a site + market for food enthusiasts to celebrate the best pure, local and comforting handmade foods. We call it: food that hugs you back. Looking for the perfect Valentine’s Day gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send a gift box of handmade food today.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

Follow Eat Boutique’s founder Maggie here: Instagram, Twitter, Facebook, and Pinterest.

Follow Eat Boutique here: Instagram, Twitter, Facebook, Tumblr, and Pinterest.


  • The Roman Nose

    So SMART! My son loves spring rolls and I’ve been wanting to prepare them at home. Curious to find out how best to freeze? Rolled and uncooked or cooked? We will have fun making these together, for sure 🙂

    • Best to freeze spread out on parchment lined tray, then store in ziplock. I’ve tried a “healthier” version where you brush with a little oil and then bake at 375- instead of frying, they don’t turn out as pretty but they do crisp up. Remember to cook from frozen, never thaw spring rolls.

  • Logan Sorensen

    this looks delicious! But, what kind of wrappers are you using? And they aren’t listed in your ingredients. 

    • Ooops! sorry sorry! It’s a package of springroll wraps. You could probably find in most grocery stores, but if not, then for sure an asian grocery store. It’s in the freezer section, and is about 8×8″ square. They do sell larger and smaller ones, but this size seems to work best. The kind I buy comes 50 sheets to a pack. Just defrost in fridge or leave out before using.

  • Chez Us – Denise

    OH – now I know what I want to make this weekend.  Looks and sounds fantastic, Jill. Thank you for sharing this!  

    • I’m sure you will make a scrumptious version! Spicy shrimp with jalapeno? BBQ pork with cilantro? I also do one with ground curried beef and finely chopped potatoes with peas and roll really long and skinny like curried cigars. Mmmm, now I’m hungry!

      • The Roman Nose

        Hi Again…I wonder if you could share your recipe for your ground curried beef/potato/pea rolls. I am sure it’s another winner 🙂

  • Pingback: Superbowl Round Up | Lenny’s Famous Chili Recipe » Chez Us()

  • Jo

    This looks absolutely delicious. Would love for you to share your gorgeous pictures with us at

  • Myfudo

    Flavorful, crispy and delicious…perfect for Super Bowl weekend. I love that this is not messy to eat too… Great post!

    • Yes! and while you’ve got the oil still hot, throw in other deep-fried goodies like onion rings to add to the platter!

  • Chrismason2145

    I loved being able to move the mouse across the picture and watch you whip up those spring rolls – so clever, thank you!  (Also they look delish.)

    • Thank you! I’m actually making up another batch at this very moment, only my youngest daughter requested more meat and less cabbage this time 🙂

  • The Roman Nose

    Bravo Jill! I finally made these last night and they were delicious! These rolls are so simple and flavorful that they don’t even need a dipping sauce. We rolled in lettuce, added leaves of thai basil and a squirt of sriracha. Perfect alongside a bowl of homemade pho! THANKS A MILLION 🙂 Will surely spread the word!

  • Hey Roman Nose! that sounds delicious, and healthy! I want to come for dinner 🙂

  • The Roman Nose

    Hi Jill. Wanting you to know that I am making your recipe AGAIN!!!!