Chicken Fried Rice Spring Rolls

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Fried rice spring rolls are fried to perfection, so crispy, flaky, and delicious. Fill them with chicken fried rice or a healthier alternative, cauliflower chicken fried rice. It's a super easy recipe for your favorite takeout side.

I've always wanted to try making homemade rice paper spring rolls, fried to perfection (versus soggy egg rolls); I love the spring rolls they make at our favorite Thai place.

For some reason, the wraps we used in the past just didn't create the kind of flaky, crispy texture we were trying to achieve.

But then we found a local Asian market that sells a pack of Spring Roll Pastry that makes perfectly flaky, crispy fried rice paper rolls. We had to hunt for them and finally found them in a deep freezer they keep in the store. Game on.

And I'm just going to address the elephant in the room and come right out and say it… Frying these is a must to get that flaky texture. It really is. Baking just isn't the same.

rice paper spring rolls fried to perfection and stacked on bamboo plate with one cut in half

When you're filling the insides with delicious cauliflower chicken fried rice, it's no surprise that these little appetizers, sides or snacks (however you choose to enjoy them) disappear quickly.

How to Make Fried Rice Spring Rolls

First things first… Gather your ingredients. You'll need a batch of chicken fried rice (or cauliflower chicken fried rice), 1 pack spring roll pastry, all-purpose flour, water, and canola oil.

  1. Mix up a sort of paste with the flour and water; you'll use this to seal the spring rolls as you wrap each one.
  2. Prepare the spring roll wraps according to the package directions; for us, this just meant separating each wrap and placing them all in a loose pile.
  3. Lay out a wrap on your cutting board or work surface.
  4. Spoon about 2 tablespoons of chicken fried rice into the corner of the wrap.
  5. Fold that corner over the mixture, folding the left and right sides in to form a more rectangular shape. Then roll the wrap to where it's wrapped pretty tightly but not tight enough to tear.
  6. Dab a bit of your flour paste mixture to the tip of the wrap and finish wrapping tightly (but again, not tight enough to tear).
  7. Repeat the above steps for each spring roll wrap.
  8. You can use a pre-heated deep fryer, air fryer, or a large skillet with at least 1/2 inch of canola oil to fry the spring rolls.
  9. Fry the spring rolls until each one is golden brown.
  10. Remove and drain before serving. Tip: A new (clean) brown paper lunch bag works great for draining; you can also place a few paper towels on a plate and put your spring rolls on the towels to drain.
  11. Serve while warm with your favorite dipping sauce.
fried rice paper rolls stacked in cast iron skillet on blue cloth

Kitchen tools you may need to make Chicken Fried Rice Spring Rolls

stacked fried rice spring rolls on bamboo plate with dipping sauce in small blue bowl

More appetizers you may enjoy:

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Chicken Fried Rice Spring Rolls Ready to Eat

Chicken Fried Rice Spring Rolls

Fried rice spring rolls are fried to perfection, so crispy, flaky, and delicious. Fill them with chicken fried rice. Super easy recipe for your favorite takeout side.
5 from 5 votes
Print Pin Rate
Course: Appetizers
Cuisine: Asian
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 162kcal
Author: Mel Lockcuff

Ingredients

Instructions

  • Mix up a sort of paste with the flour and water; you'll use this to seal the spring rolls as you wrap each one.
  • Prepare the spring roll wraps according to the package directions; for us, this just meant separating each wrap and placing them all in a loose pile.
  • Lay out a wrap on your cutting board or work surface.
  • Spoon about 2 tablespoons of chicken fried rice into the corner of the wrap.
  • Fold that corner over the mixture, folding the left and right sides in to form a more rectangular shape. Then roll the wrap to where it's wrapped pretty tightly but not tight enough to tear.
  • Dab a bit of your flour paste mixture to the tip of the wrap and finish wrapping tightly (but again, not tight enough to tear).
  • Repeat the above steps for each spring roll wrap.
  • You can use a pre-heated deep fryer, air fryer, or a pan with at least 1/2 inch of canola oil to fry the spring rolls.
  • Fry the spring rolls until each one is golden brown.
  • Remove and drain before serving. Tip: A new (clean) brown paper lunch bag works great for draining; you can also place a few paper towels on a plate and put your spring rolls on the towels to drain.
  • Serve while warm with your favorite sauce. 

Nutrition

Serving: 1g | Calories: 162kcal | Carbohydrates: 16g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 194mg | Fiber: 1g | Sugar: 1g
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