These tasty Turmeric Sesame Chicken Spring Rolls are a yummy mix of tender chicken, crunchy veggies, and a sprinkle of sesame seeds, all wrapped in a soft rice paper. They make a fun snack or light meal!
Rolling these up is a bit like creating little edible presents. I like to dip mine in a sweet sauce for that extra zing. Trust me, they disappear fast at any gathering! 😄
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for these rolls, giving you tender pieces. For a lighter option, you could swap in cooked shrimp, tofu, or even mushrooms for a vegetarian twist.
Turmeric: Turmeric adds a beautiful color and earthy flavor. If you’re short on this spice, you can try curry powder, but the taste will change a bit. Just keep in mind that turmeric has some wonderful health benefits!
Sesame Oil: This oil brings a nutty flavor that really enhances the dish. If you don’t have it, light olive oil or grapeseed oil can work, though you might miss out on that unique taste.
Spring Roll Wrappers: Look for rice paper wrappers or spring roll wrappers. If these aren’t available, you can use thinly sliced lettuce to make a fresh version instead of frying.
Dipping Sauce: If you’re looking to cut down on sugar, you can substitute honey with maple syrup. For a tangier flavor, try adding a bit of lime juice instead of rice vinegar.
How Do You Properly Roll Spring Rolls?
Rolling spring rolls can be tricky! It’s all about technique. Here’s a simple way to make them neat and secure:
- First, lightly dip each spring roll wrapper in warm water. Don’t soak them—just a quick dip will soften them.
- Lay the wrapper flat on a clean surface, with the edge closest to you.
- Start with some greens, then layer in chicken and veggies—don’t overfill to avoid tearing!
- Fold the bottom edge over the filling, tuck in the sides, and roll tightly. Use a little water on the edge to seal it.
Practice makes perfect, so don’t worry if your first few aren’t flawless! Enjoy the process.
How to Make Turmeric Sesame Chicken Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 2 chicken breasts, thinly sliced
- 1 tsp turmeric powder
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 garlic clove, minced
- 1 tsp ginger, grated
- 1 cup shredded purple cabbage
- 1 medium carrot, julienned
- 1 small cucumber, julienned
- 2 green onions, thinly sliced
- 1 cup fresh spinach or mixed greens
- 1 tsp sesame seeds (plus extra for garnish)
- 8-10 spring roll wrappers
- Vegetable oil for frying
For the Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1 tsp chili flakes or a dash of hot sauce (optional)
- Sesame seeds for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes for preparation and cooking. Allowing the chicken to marinate for 20 minutes is included in this time. After that, you’ll be frying the spring rolls for around 4 minutes each batch. In no time, you’ll have delicious spring rolls ready to enjoy!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, mix together turmeric powder, sesame oil, soy sauce, rice vinegar, minced garlic, and grated ginger to make the marinade. Add the thinly sliced chicken breasts into the bowl, tossing well to coat all pieces. Let it sit for at least 20 minutes to absorb all those delicious flavors.
2. Cook the Chicken:
After the chicken has marinated, heat a skillet over medium heat. Add the chicken and cook until fully cooked and slightly caramelized, about 6-8 minutes. Once cooked, remove chicken from the heat and let it cool a bit.
3. Prepare the Vegetables:
While the chicken is cooling, it’s time to prepare your vegetables! Shred the purple cabbage, julienne the carrot and cucumber, and slice the green onions. This fresh crunch will add great texture to your spring rolls!
4. Assemble the Spring Rolls:
Now, let’s wrap it all up! Briefly dip each spring roll wrapper in warm water until it’s soft (not soggy), then lay it flat on a clean surface. Near the bottom edge of the wrapper, place a small amount of spinach or mixed greens, then add a few pieces of the cooked chicken. Top with shredded cabbage, carrot, cucumber, and green onions. Don’t forget to sprinkle some sesame seeds on top!
5. Roll and Seal:
Next, fold the sides of the wrapper inward, and then roll it tightly from the bottom edge to enclose the filling. Use a little water on the edge to seal the spring roll tightly.
6. Fry the Spring Rolls:
In a deep pan or wok, heat vegetable oil to about 350°F (175°C). Carefully fry the spring rolls in batches (don’t crowd the pan) until they are golden brown and crispy—about 3-4 minutes. Once done, drain them on paper towels to remove excess oil.
7. Make the Dipping Sauce:
For a tasty dipping sauce, whisk together soy sauce, rice vinegar, honey (or brown sugar), sesame oil, and chili flakes (if you like a little heat). Garnish with some sesame seeds on top for that extra touch.
8. Serve and Enjoy!
Serve your crispy turmeric sesame chicken spring rolls hot with the dipping sauce on the side. Enjoy each bite filled with bold turmeric and sesame flavors!
Lastly, feel free to experiment with different vegetables or proteins to suit your taste. Happy cooking!
Can I Use Cooked Chicken Instead of Raw?
Absolutely! Using pre-cooked chicken can save time. Just chop it into small pieces and add it directly to the filling when assembling the spring rolls without needing to marinate or cook it again.
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the refrigerator for up to 2 days. To keep them crispy, reheat them in the oven at 350°F (175°C) for about 10 minutes instead of microwaving.
Can I Make This Recipe Vegetarian?
Definitely! You can substitute the chicken with tofu, tempeh, or even more vegetables like bell peppers and mushrooms. Just ensure any meat substitutes are properly seasoned and cooked before filling your spring rolls.
What If I Don’t Have Spring Roll Wrappers?
If you don’t have spring roll wrappers, you can use rice paper wrappers instead. Just soften them in warm water as per instructions and fill them as you would with traditional wrappers. Alternatively, large lettuce leaves can be used for a fresh, low-carb wrap.