Shredded Chicken drenched in a Homemade Sweet and Sour Sauce, packed with Peppers, Pineapple and Rice – These truly are the BEST Chicken Spring Rolls!
The BEST Chicken Spring Rolls
I’m not even afraid to blow my own trumpet on this one, these truly are the most scrumptious chicken spring rolls you’ll ever make. They’re essentially a fusion between classic sweet and sour chicken and jumbo spring rolls. Think your favourite sweet and sour chicken, stuffed inside a deep fried spring roll. Yes, dreams really do come true.
I love these spring rolls for so many different reasons, here’s why I think you’ll love them:
- Perfect for serving to guests – A funky fusion that people don’t expect when they bite into them!
- Jumbo sized – I mean regular sized spring rolls are great, but jumbo sized are better 😁
- Flavour – A gorgeous homemade sauce which is bursting with flavour!
Homemade Sweet and Sour Sauce
Sweet and sour sauce actually couldn’t be quicker AND easier to make. You only need 5 ingredients. Plus, dare I say, it’s 100x better than anything you’ll ever get from take out. Here’s what you’ll need:
Sweet and Sour Sauce Ingredients
- Pineapple Juice – Adds a punch of fruitiness and pairs nicely with the pineapple in the spring rolls.
- Soy Sauce – Adds saltiness, and when mixed with cornflour will thicken the sauce.
- Brown Sugar – Gives depth and sweetness to the sauce, caster sugar a little too sweet.
- Ketchup – A game changer, sounds strange but really works.
- Apple Cider Vinegar – The ‘sour’ part, also adds a bit more ‘fruitiness’.
Making Sweet and Sour Sauce
The most important step is adding the cornflour/soy sauce slurry. This is what thickens the sauce, and we definitely want it thick otherwise it won’t coat the chicken properly, meaning it’ll be too wet inside the spring roll, meaning your spring rolls will be soggy, meaning the world might implode. You get the point. Just make sure the soy sauce is fully blended with the cornflour before mixing in the sauce or it’ll be lumpy.
How to make Sweet and Sour Sauce (quick summary)
- Add ketchup, vinegar, sugar and juice to a pan or pot and bring to simmer.
- Stir in cornflour + soy sauce and simmer until thickened.
Sweet and Sour Chicken
See more : Avocado
Right here’s where things get tasty. Let’s take a look at what you’ll need:
Sweet and Sour Chicken Ingredients
- Sweet and Sour Sauce – Homemade, as discussed.
- Chicken – Shredded to fit neatly in the spring rolls.
- Peppers – Red and green I find the most classic!
- Carrot – Not such a classic ingredients, but really works nicely.
- Pineapple – Canned is easiest!
- White Pepper – Adds a bit of heat, can sub black pepper though.
- Onion, Garlic & Ginger – Aromatics to boost the flavour.
Making Sweet and Sour Chicken
The most important thing when frying the veg is to fry over high heat and preferably in a wok.
You essentially want to stir fry it. Get the peppers, pineapple and carrot nicely browned before adding in the rest. In such case, you’ll need an oil with a high smoking point, such as vegetable oil. Olive oil won’t take the heat so don’t use that.
How to make Sweet and Sour Chicken (quick summary)
- Heat up oil until smoking then add carrot, peppers and pineapple.
- Fry until brown then add onion, garlic, ginger and seasoning.
- Stir in chicken and fry for a min.
- Stir in sauce. Take off heat.
Homemade Chicken Spring Rolls
Again, something that may seem more difficult than it actually is.
The first really important thing to do is make sure the spring roll wrappers don’t dry out. To ensure this just rest a damp towel over the pile of wrappers in between rolling.
The second important thing is to make sure you seal the spring rolls shut properly. To do this I whip up a small cornflour slurry (cornflour + cold water), wet my finger and brush the edges to seal at the end.
Where to buy Spring Roll Wrappers?
You’ll find them in some supermarkets/grocery stores, but in all Asian stores, both often in the freezer section. To be defrost them just take them out the package and rest a damp towel over them. For this recipe you’ll need 10″x10″ (25cmx25cm) sized.
How to roll Spring Rolls (quick summary)
- Place wrapper in diamond shape and place rice between middle and bottom.
- Top with chicken.
- Pull over bottom and roll once.
- Fold in sides.
- Roll.
- Seal shut with cornflour slurry.
Deep Fried Spring Rolls
The main thing with deep frying spring rolls is to make sure the oil gets to, and maintains, a good heat. I find 356f/180c the best for these sized spring rolls. Any lower and they start to absorb too much oil before they properly cook and any higher the outside will brown too quickly before the filling heats up.
It’s also important to not overcrowd the pan. 4 max for a large pot or wok (so 2 batches).
How to Deep Fry Spring Rolls (quick summary)
- Heat up oil and very carefully add spring rolls.
- Separate with tongs and deep fry until golden (flip once).
- Use tongs to remove and tilt spring roll side to side to drain out excess oil.
- Place on cooling rack with paper towels underneath.
From there, you’ll simply serve up with your leftover sweet and sour sauce as a dip.
Can I make this recipe WITHOUT spring rolls?
Sure! I recommend dicing and frying the chicken, removing from pan/wok and making the rest as instructed. I also recommend halving the sweet and sour as you won’t need excess for a dip.
Hey, whilst you’re here why not check out my other recipes?
Deep Fried Finger Food
- Beer Battered Onion Rings
- Fried Cheese Balls
- Spicy Chicken Tenders
- Bloomin’ Onion
- Crispy Halloumi Fries
- Popcorn Chicken
Alrighty, let’s tuck into this chicken spring rolls recipe shall we?!
How to make Sweet & Sour Chicken Spring Rolls (Full Recipe & Video)
If you loved this Chicken Spring Rolls recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!
Source: https://en.congthucvatly.com
Category: Cook