Cheesy Chicken Spring Rolls are a fun twist on the classic spring roll, filled with tender chicken and melty cheese wrapped in a crispy, golden shell. The combination of gooey cheese and savory chicken inside a crunchy wrapper makes every bite super satisfying and tasty.
I love making these when I want a snack that feels special but is still pretty simple to prepare. The cheese adds a creamy surprise inside that everyone, especially kids, tends to enjoy. I usually pair them with a little dipping sauce on the side, which makes the flavors pop even more.
These spring rolls are perfect for sharing at a casual get-together or even as a fun appetizer for dinner. I like to serve them warm straight from the fryer or oven so you get that perfect crispy outside and soft, cheesy inside. It’s become one of my go-to recipes whenever I want something quick and delicious.
Key Ingredients & Substitutions
Chicken Breast: Cooked chicken gives a meaty texture to the rolls. You can use rotisserie chicken for ease or shredded turkey as a substitute.
Cheese: Mozzarella melts perfectly and adds creaminess. Feel free to mix mozzarella with cheddar for a sharper taste, or use pepper jack for a bit of spice.
Bacon Bits: These add smoky flavor but are optional. For a vegetarian twist, skip the bacon or use smoked tofu crumbles.
Cilantro: This herb adds freshness. If you’re not a fan, parsley is a good alternative.
Spring Roll Wrappers: These create the crispy shell. If unavailable, phyllo dough can be used but will require careful handling since it’s thinner and more delicate.
How Can I Make Spring Rolls Crispy Without Them Getting Greasy?
Crispy spring rolls are the goal! Here’s what helps:
- Use oil at the right temperature (around 350°F/175°C). Too cool, and the rolls soak up oil; too hot, and they burn outside before cooking inside.
- Don’t overcrowd the pan – frying in small batches keeps the oil temperature steady.
- Drain the cooked rolls on paper towels right after frying to remove excess oil.
- For a lighter option, you can bake them at 400°F (200°C) on a greased baking sheet until golden, flipping halfway.
Equipment You’ll Need
- Deep frying pan or large skillet – I recommend a heavy-bottomed pan to keep the oil steady and prevent splattering.
- Slotted spoon – makes removing fried rolls easy and safe.
- Thermometer – helps you keep the oil at the right temperature (around 350°F or 175°C).
- Mixing bowls – for combining the filling ingredients.
- Pastry brush or fingers – to seal the rolls with beaten egg for a secure wrap.
- Paper towels or wire rack – for draining excess oil after frying.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or tofu for different protein options that still work well with cheese.
- Add chopped bell peppers or cooked corn to the filling for extra crunch and color.
- Mix in a dash of soy sauce or hot sauce for a flavorful twist.
- Use a spicy cheese blend or sprinkle some red pepper flakes inside for a spicy kick.
Cheesy Chicken Spring Rolls
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked chicken breast, diced or shredded
- 1 cup shredded cheese (mozzarella or a blend of mozzarella and cheddar)
- 1/4 cup cooked bacon bits (optional for extra flavor)
- 2 tbsp fresh cilantro, chopped (plus extra for garnish)
- 1/2 cup finely chopped onions
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
For Assembly and Cooking:
- 10-12 spring roll wrappers
- 1 egg, beaten (for sealing the rolls)
- Oil, for deep frying
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time for mixing and rolling the spring rolls, plus 10-15 minutes for frying. Overall, you can have crispy cheesy chicken spring rolls ready in about 30 minutes.
Step-by-Step Instructions:
1. Prepare the Filling:
In a mixing bowl, combine the cooked chicken, shredded cheese, bacon bits (if using), chopped cilantro, chopped onions, garlic powder, paprika, salt, and pepper. Mix everything well until evenly combined.
2. Roll the Spring Rolls:
Place a spring roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the chicken and cheese mixture near the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold in the two side corners to seal the filling inside.
Roll the wrapper tightly toward the top corner. Brush a little beaten egg along the top edge to seal the roll securely. Repeat the process with the remaining wrappers and filling.
3. Fry the Rolls Until Golden and Crispy:
Heat about 2 inches of oil in a deep pan over medium heat until it reaches around 350°F (175°C). Carefully fry the spring rolls in batches, turning occasionally, until they become golden brown and crispy—about 3 to 5 minutes per batch.
Remove the spring rolls with a slotted spoon and place them on paper towels to drain any excess oil.
4. Serve and Enjoy:
Serve your cheesy chicken spring rolls hot, garnished with fresh cilantro and with a dipping sauce on the side, such as sweet chili sauce or plum sauce. Enjoy the crispy, gooey, and delicious treat!
Can I Use Frozen Chicken for the Filling?
Yes, you can use frozen chicken, but make sure it’s fully thawed and cooked before adding it to the filling. Thaw in the refrigerator overnight and pat dry to avoid extra moisture in the rolls.
Can I Bake Instead of Frying the Spring Rolls?
Absolutely! Brush the rolls lightly with oil and bake at 400°F (200°C) for about 15-20 minutes, turning halfway through, until golden and crispy. This is a healthier alternative but won’t be quite as crunchy as deep-fried.
How Should I Store Leftover Spring Rolls?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to help keep them crispy instead of using a microwave.
What Other Cheeses Can I Use?
Mozzarella works best for melting, but you can also use cheddar, pepper jack, or a cheese blend for different flavors. Just pick one that melts well to get that gooey texture inside.
