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Crispy Ginger Chicken Spring Rolls

Crispy Ginger Chicken Spring Rolls

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Things are getting zippy over at the Back Burner as we share recipes made with gingerbread.  Now don’t panic as I did not make beef Wellington wrapped in gingerbread.  Instead, I made these Crispy Ginger Chicken Spring Rolls.  They are bursting with flavor by using moist chicken thighs, loads of fresh ginger, cilantro, green onions, and garlic.  Besides leaving a lasting impression on your taste buds, they are healthy as they are baked instead of being fried.  Crispy Ginger Chicken Spring Rolls

These Crispy Ginger Chicken Spring Rolls would be a delicious holiday appetizer.  

Recipe:  Crispy Ginger Chicken Spring Rolls


1 lb ground chicken
6 green onions, finely minced
1 knob ginger, size of your thumb, finely minced
3 garlic cloves, finely minced
1 carrot, scrubbed and grated
½ cup cilantro, finely chopped
1 teaspoon salt
12 rice papers
1 egg

How To:


In a large frying pan, over medium heat, cook the ground chicken until partially cooked; about 6 – 8 minutes.

Add the green onions, ginger, and garlic. Stir and continue cooking until fragrant; about 3 minutes. Add the carrot, stir and cook for 3 minutes. Season with salt.

Stir in cilantro and remove from the heat. Set aside to cool.

Putting the Spring Rolls Together

Preheat the oven to 425.

Line a baking sheet with parchment paper or a slipat mat.

Begin the rolling process by following these steps:

Have a clean work surface

Lay the rice papers out on your surface

Fill a shallow bowl with very hot water; I keep a kettle simmering so I can rewarm the water as I go

Put the filling in a separate bowl off to the side

Dip a single piece of rice paper in the hot water for no longer than 10 seconds

Lay the rice paper on your clean work surface

Place 2 – 3 tablespoons of filling about 1/4” in from the edge closest to you

Bring that edge over the filling

Bring in the left side of the rice paper to cover the flap you just created

Bring in the right side of the rice paper to cover the flap and the left side

Start rolling away from you, tightly, tucking the sides as need be

Don’t get discouraged; it takes a couple of rolls until perfection

Make an egg wash by mixing the egg with 1 tablespoon of water.

Using a pastry brush lightly brush the tops of the chicken rolls. Bake for 10 minutes.

Flip the rolls over and brush the other side with the remaining egg wash.

Bake for another 10 minutes or until golden brown. Serve with your favorite dipping sauce.



More Yummy Spring Rolls

Fresh Spring Rolls with Peanut Sauce – Vegan

Wintery Spring Rolls

Three Easy Spring Roll Sauces

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Thursday 27th of December 2012

I really love the pic of the raw ginger. I also find it challenging to photograph when dishes have a design on them and making sure the food doesn't get lost in the pattern. You managed to avoid my plague!) & the rolls look delicious! :)


Wednesday 5th of December 2012

The turned out beautifully. Lovely photos!


Monday 3rd of December 2012

Can't wait for the recipe!