Best 2 Baked Chicken Spring Rolls Recipes

Indulge in a culinary journey with our delightful Baked Chicken Spring Rolls, a perfect blend of flavors and textures. These crispy and golden rolls are filled with tender chicken, crunchy vegetables, and aromatic herbs, all wrapped in a delicate spring roll wrapper. Experience a symphony of flavors with each bite, as the savory chicken, vibrant vegetables, and aromatic herbs dance on your palate. Each recipe in this article offers a unique twist on this classic dish, catering to various dietary preferences and taste buds. From the traditional deep-fried version to the healthier baked alternative, and even a vegetarian option, there's a recipe for every occasion. Get ready to embark on a culinary adventure with our Baked Chicken Spring Rolls, where every bite is a celebration of flavors and textures.

Here are our top 2 tried and tested recipes!

EASY CHICKEN STIR FRY AND BAKED SPRING ROLLS

Easy Chicken Stir Fry and Baked Spring Rolls image

I love the idea of "Cook Once Eat Twice". There are those days when you just can't get into the kitchen, but certainly want a good meal. This recipe fits the bill. My version of a chicken stir fry that can be served immediately, or rolled into phyllo leaves for spring rolls which can be frozen and baked at a later date. Great for entertaining, a healthy snack, or a lighter meal served with a salad and a variety of dipping sauces. Feel free to switch the chicken for beef, pork or shrimp. Any variety of vegetables will work also. Vegetarians in your family? Eliminate the meat completely, for a dish that everyone will enjoy. The combinations are endless. You can use melted butter when preparing the rolls, however I prefer to use cooking spray as it's easier then brushing the extremely thin pastry sheets. Note: cooking time will vary depending on how crispy you prefer your vegetables. Servings sizes and nutritional values will not be completely accurate as posted if you are having just the stir fry, as it also includes the phyllo dough. See below for information on preparing Spring Rolls. Don't let the long list of ingredients and directions scare you off. This works up very quickly.

Provided by Diana 2

Categories Lunch/Snacks

Time 40m

Yield 30 rolls, 4 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups chicken breasts, sliced thinly
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon garlic, minced
1/4 teaspoon red pepper flakes
1 tablespoon dried basil
1 cup shoestring carrots
1 cup sweet red pepper, thinly sliced
1 cup celery, sliced
2 cups bean sprouts, rinsed and drained
1/2 cup green onion, sliced
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup sweet chili sauce
15 phyllo pastry sheets, cut in half
cooking spray

Steps:

In a small bowl mix chicken slices, olive oil, soy sauce, garlic, red pepper flakes and basil. Cover and refrigerate for at least 1 hour but no longer than 24.
Heat a large skillet to a medium high heat. Add the marinaded chicken, Saute until lightly browned.
Add carrots, sweet red peppers and celery. Continue to cook until vegetables begin to softened.
Add bean sprouts, onions, peas, salt and black pepper. Mix cornstarch with water and set aside.
Once the bean sprouts have softened to your liking, add the cornstarch mixture to thicken the juices.
Stir in the sweet chili sauce and serve.
Preparing Spring Rolls:.
Allow mixture to cool, for easier handling.
Work with one phyllo leaf at a time. Keep the remainder covered with a damp cloth or plastic wrap. They will dry out quickly if not.
Sheets should be cut in half horizontally. Lay one sheet out on the counter and give a light coating of cooking spray (or brush with melted butter). Fold in half with the short sides together.
With the short side towards you, place 2 tbsp (or to your liking) of mixture onto the lower third of the phyllo leaf. Bring the bottom up over the mixture, then fold in each side. Again, lightly coat with cooking spray. Roll tightly, and lay on a baking sheet with the seam side down. Continue in this manner until all the mixture has been used. Give another light coating of cooking spray. At this point, you can freeze them for later use or continue on to bake. With the full recipe, I've been able to make 30 spring rolls.
Preheat oven to 375*. Bake for 15 - 20 minutes or until golden brown. Bake frozen rolls for 25 - 30 minutes.

BAKED CHICKEN SPRING ROLLS

Baked Chicken Spring Rolls image

I love spring rolls, but can't stand deep fried foods - this recipe saves calories and fat by baking not frying spring rolls. My family of three eats these for a light dinner, however, they also make a great appetizer.

Provided by Brooke the Cook in

Categories Lunch/Snacks

Time 55m

Yield 3 serving(s)

Number Of Ingredients 17

Ingredients

8 ounces boneless skinless chicken breasts, cooked and chopped finely
2 ounces bean thread noodles (rice noodles)
2 cups cabbage, shredded
1/2 cup bean sprouts
1/2 cup carrot, thinly julienned
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1 tablespoon hoisin sauce
1 tablespoon fish sauce
1/2 teaspoon ground coriander
15 spring roll wrappers, 8 inch diameter (approximately)
1 1/2 tablespoons rice wine vinegar
1/2-1 tablespoon Splenda granular
2 teaspoons soy sauce
1 teaspoon hot sesame oil
1/2 teaspoon chili-garlic sauce
1/4-1/2 teaspoon sesame seeds

Steps:

Preheat oven to 400 and prepare baking sheet with parchment paper, sprayed with cooking spray.
Prep chicken, rice noodles and veggies.
Combine cabbage, bean sprouts, carrots, garlic and ginger. Set aside.
Heat saucepan over medium heat and spray with cooking spray. Add cabbage mixture and cook for 2 minutes, stirring from time to time. Add hoisin sauce, fish sauce and ground coriander. Stir until well combined.
Remove saucepan from heat, add chicken and noodles, combine. Set aside.
*Note there are two different types of rice papers - I use the hard rice kind found in the refrigerator section, directions for those wrappers are as follows. I have not tried using the other wrappers, (I can't find them around here!), but feel free to use them as you normally would. I've heard they are easier to use than the crisp ones.
Working with one rice paper at a time. Dip rice paper in warm water for 12-15 seconds until pliable. Remove rice paper to clean towel. Add about two tablespoons of noodle mixture to rice paper and wrap up tightly. Place seem side down on prepared baking sheet. Repeat until all filling is gone.
Spray spring rolls with fine layer of cooking spray.
Bake for 20-25 minutes, flipping rolls half way through.
While rolls are baking, combine dipping sauce ingredients with wire whisk.

Tips:

Use fresh and high-quality ingredients for the best flavor and texture.
Make sure to finely chop the vegetables and chicken so that they cook evenly.
Don't overfill the spring rolls, or they will be difficult to roll and seal.
Use a damp cloth to keep the spring rolls from sticking together as you roll them.
Be careful not to overcook the spring rolls, or they will become dry and tough.
Serve the spring rolls immediately with your favorite dipping sauce.

Conclusion:

Baked chicken spring rolls are a delicious and healthy appetizer or snack. They are easy to make and can be customized with your favorite ingredients. Whether you are looking for a quick and easy weeknight meal or a fun party appetizer, these baked chicken spring rolls are sure to please everyone.

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