Fried Spring Rolls

If you love crispy, crunchy, and easy-to-make spring rolls, then these Fried Spring Rolls are right up your alley. And the best part…they’re freezer friendly!

Let’s get started!

Servings: 35 spring rolls

– 1 lb ground chicken thighs – 1/2 medium cabbage about 32 oz – 1/3 cup celery diced – 1 carrot shredded (about 1 cup) – 3/4 cup onion – 3 oz uncooked bean threads or rice noodles work too – 35 spring roll wraps – 1/2 tsp black pepper – 1 tsp salt – Canola oil for frying corn oil worls too

TOTAL Time: 1 hour 27 minutes


White Scribbled Underline

Prep the cabbage and bean threads.


In two separate heatproof bowls, submerge the shredded cabbage and bean threads in boiling water for about 5 minutes and then drain the water out.

Cut the bean threads.


Then cut through the bean threads about 30-40 times using kitchen shears or scissors.

Cook the celery and onions.


Saute the chopped onion and celery in a skillet filled with olive oil over medium-high heat. Then set aside.

Mix the filling ingredients together.


Now combine the ground chicken, shredded cabbage, bean threads, shredded carrot, sauteed vegetables, salt, and pepper.

Fill your spring roll wrappers.


Fill the wrappers with the chicken filling, roll them up tightly, and brush a little water on the top corner to help it stick and seal the spring roll.

Fry them.


Now fry each spring roll in a heavy bottomed skillet filled with canola oil over high heat for abut 2-3 minutes on each side, until golden brown. Place on paper towel-lined plate to absorb excess oil. Serve hot.