These crunchy spring rolls are filled with yummy turmeric sesame chicken. They’re not just colorful, but super tasty too, thanks to the flavor of sesame and a hint of spice!
Making these spring rolls is a fun adventure. I love how I can add any veggies I have on hand. Plus, dipping them in sauce makes each bite an exciting treat. Yum! 😋
Key Ingredients & Substitutions
Turmeric Powder: This is crucial for flavor and that beautiful yellow color. If you’re out of turmeric, you can use curry powder as an alternative, but it will change the flavor profile a bit.
Sesame Oil: This adds a lovely nutty taste. If you don’t have sesame oil, you can use olive oil or any vegetable oil, but you might miss that unique flavor. A splash of toasted sesame oil can be nice, too!
Chicken: Shredded or diced cooked chicken is perfect here. If you prefer a vegetarian option, try using tofu or tempeh. Just make sure to season it well!
Veggies: Carrots and purple cabbage add crunch and color. You can swap them out for whatever you have on hand, like bell peppers or zucchini, but make sure to chop them finely for better texture.
Spring Roll Wrappers: These are essential for wrapping. If you can’t find them, look for rice paper or even wonton wrappers, but you may need to adjust the cooking time.
How Do You Roll Spring Rolls Without Them Falling Apart?
Rolling spring rolls can be tricky, but it’s all about technique! Start by laying the wrapper on a flat surface, and make sure you keep the filling compact. Here’s how:
- Place 2-3 tablespoons of filling near one corner.
- Fold that corner over the filling, tucking it tightly.
- Fold in the sides and roll it up firmly.
- Use a bit of water on the edges to seal everything well. This is key to keeping them intact during frying!
Practice makes perfect! If some wrappers tear, don’t worry—just roll them up gently and use a bit more filling to create a secure seal.
How to Make Turmeric Sesame Chicken Spring Rolls
Ingredients You’ll Need:
For the Chicken Filling:
- 2 cups cooked chicken breast, shredded or diced
- 1 tsp turmeric powder
- 1 tbsp sesame oil
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 cup fresh spinach, chopped
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp soy sauce
- 1 tsp sesame seeds (plus extra for garnish)
- 12 spring roll wrappers
- Vegetable oil for frying
For the Dipping Sauce:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or sugar
- 1/2 tsp chili flakes (optional)
- 1 tsp toasted sesame seeds
How Much Time Will You Need?
This recipe requires about 30 minutes for preparation and cooking. You’ll spend around 15 minutes mixing and assembling the spring rolls, and then another 15 minutes frying them until they’re crispy. Perfect for a quick and delicious meal or appetizer!
Step-by-Step Instructions:
1. Prepare the Chicken Filling:
In a mixing bowl, combine the shredded chicken with turmeric powder, sesame oil, soy sauce, minced garlic, ginger, and sesame seeds. Mix everything well so the chicken is evenly coated with those vibrant flavors!
2. Add the Veggies:
Add the shredded carrots, purple cabbage, chopped spinach, and green onions to the chicken mixture. Stir gently but thoroughly to combine all the ingredients, making sure the colors are well distributed.
3. Roll the Spring Rolls:
Take a spring roll wrapper and lay it flat on a clean surface, like a cutting board. Place 2-3 tablespoons of your filling near one corner of the wrapper. Fold that corner over the filling, tuck in the sides, and roll it tightly until completely sealed. Use a little water on the edges to help it stick closed.
4. Fry the Spring Rolls:
In a deep skillet or wok, heat vegetable oil over medium-high heat. Once the oil is hot, fry the spring rolls in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them and drain on a paper towel-lined plate.
5. Make the Dipping Sauce:
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or sugar, chili flakes (if desired), and toasted sesame seeds. This tangy sauce pairs perfectly with your spring rolls!
6. Serve and Enjoy:
Serve the warm, crispy spring rolls hot from the pan, garnished with extra sesame seeds. Don’t forget to dip them in the delicious sauce! Enjoy your homemade Turmeric Sesame Chicken Spring Rolls!
Can I Use Raw Chicken Instead of Cooked?
It’s best to use cooked chicken for this recipe to ensure the spring rolls are crispy and the filling is safe to eat. If you’d like to use raw chicken, you’ll need to cook it first—boil, bake, or sauté it until fully cooked before shredding or dicing.
How Can I Store Leftover Spring Rolls?
Leftover spring rolls can be stored in an airtight container in the fridge for up to 3 days. To keep them crispy, it’s best to reheat them in an oven or an air fryer instead of a microwave. Preheat your oven to 350°F (175°C) and bake for about 10-15 minutes until heated through.
Can I Make These Spring Rolls Vegetarian?
Absolutely! You can replace the chicken with tofu or tempeh, seasoned in a similar way. Just make sure to press and cube tofu before cooking it to help it maintain texture when frying. You can also add more veggies like bell peppers or mushrooms for added flavor.
What Can I Substitute for Spring Roll Wrappers?
If you can’t find spring roll wrappers, try using rice paper or even wonton wrappers. Just keep in mind that the cooking time may change slightly. Make sure to soak rice paper in warm water for a few seconds until pliable before wrapping!