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fried sesame chicken spring rolls

Fried Sesame Chicken Spring Rolls

Crispy golden spring rolls filled with pulled chicken, vegetables, and ginger sesame dressing.
Prep Time 20 mins
Course appetizers, finger food
Cuisine Asian


  • one package spring roll wrappers(we will use the whole thing)

Pulled Chicken (sub with leftover or rotisserie chicken)

  • 2 large chicken thighs on the bone, or 4 drumsticks
  • 2 cloves garlic
  • 2 Tbs salt
  • 1 bay leaf

Ginger Sesame Dressing

  • 3 Tbs soy sauce
  • 2 Tbs rice vinegar
  • 2 Tbs sugar
  • 1 Tbs toasted sesame seeds

Vegetable Filling

  • 1 Tbs sesame oil, sub. other cooking oil
  • 6 cloves garlic, very finely minced
  • 4 tsp fresh ginger, very finely minced
  • 6 cups shredded white cabbage
  • 3 carrots, shredded
  • 1/2 tsp pepper

Spicy Ginger Sesame Dipping Sauce

  • 3 cloves garlic, minced
  • 2 tsp ginger, grated or minced
  • 4 tsp soy sauce
  • 3 tsp rice vinegar
  • 4 tsp sesame oil
  • 1/2 tsp spicy chili oil (substitute with fresh diced red chili) find this is the asian section of your local supermarket
  • 2 Tbs thinly sliced green onion


Pulled Chicken

  • Add the bone-in chicken to a pressure cooker(or regular pot if thats what you have), sprinkle over 2 Tbs salt, and add the garlic cloves and bay leaf. Add water to just cover the chicken and cook under fork tender, about an hour. While the chicken is cooking, prep the vegetables, sauce, and dipping sauce. Carefully remove the chicken to a plate and use two forks to shred the meat from the bones. Discard the skin and bones.
    Alternatively you could use a rotisserie chicken or leftover chicken.

Ginger Sesame Dressing

  • Combine all dressing ingredients in a small bowl and whisk to combine.

Vegetable Filling

  • Heat the oil in a large wok and add the garlic, saute until fragrant. Add the ginger, cook for a minute. Add the cabbage and carrots and cook, turning over the vegetables, for about two minutes. Be careful not to cook this too long, you want the cabbage to retain its crunch. Just when you see the cabbage leaves begin to soften, add the pulled chicken and ginger sesame dressing. Sprinkle over the pepper. Mix using two big wooden spoons, scooping to the bottom of the wok and pulling the vegetables from the bottom to the top, until the filling is well combined.


  • Set up your work station. Make a "food glue" - place 2 Tbs flour in a small bowl. Slowly add 4 Tbs water and mix until a smooth, slightly thick consistency is reached. If it is too thin add another Tablespoon of water.
  • Lay out one defrosted spring roll wrapper, save the wax paper that seperates the wrappers.
    1. Place 3-4 Tbs of filling on the bottom third half of the wrapper, and roll the bottom edge tightly over the filling.
    2. Fold over the left and right sides of wrapper in a perpendicular fashion and holding the filling tightly in place, continue rolling away from yourself.
    3. When you are almost to the end, brush the edge with the "food glue" and finish the roll. The glue will hold the roll together in the fryer.
    4. Continue until all of the wrappers are used.
  • Fry the rolls immedietly until golden brown on each side or freeze.
    TO FREEZE: Wrap the spring rolls in between the wax sheets that the wrappers came packaged in, place in an airtight container and freeze for up to a few weeks. why- If the rolls touch in the freezer they are very hard to pry apart once frozen!

Dipping Sauce and Serve

  • Let the spring rolls cool after the fryer on paper towels for a moment, and slice in half on the diagonal.
    Place all dipping sauce ingredients into a container and shake well. Enjoy hot.