These Chicken & Ham Spring Rolls are a take on the classic Chinese ham and chicken roll that are sold in Chinese restaurants. In this easy cheats version, spring roll wrappers are filled with thinly sliced chicken, smoked ham, spring onions and seasonings which are then deep fried until golden brown and crunchy. They are my family’s absolute favourite spring rolls!
These Chicken & Ham Spring Rolls are absolutely AMAZING!!
A twist on the classic Chinese Ham and Chicken roll, they take it to a whole new level. With their crunchy, mouth-watering, and flavourful appeal, these spring rolls are devoured within minutes of serving. They’re not just good; they’re hands down, THE BEST!!
The Chinese Sweet & Sour Dipping Sauce recipe that accompanies these spring rolls tastes exactly like what you’d get at your local Chinese restaurant. It’s a MUST-have alongside these spring rolls—not optional in my opinion! The sauce is so delectable that the kids have been caught eating it over plain steamed rice as a snack and the best part is, it only takes a few minutes to make.
Making these Chicken & Ham Spring Rolls is an easy process—simply slice some chicken breasts, toss them into a bowl with spring onions and various seasoning sauces and flavours, and in just 10 minutes, you’re ready to roll!
Notes on the spring roll pastry
It’s essential to choose the right spring roll wrappers for the best results. I recommend purchasing them from the freezer section at Coles supermarket. I do however, advise against buying the ones from Woolworths. The brand they sell is very challenging to separate, resulting in significant tears and loses. The Coles wrappers are excellent and the separate easily. If you have access to an Asian grocer, their wrappers are also suitable.
In case Woolworths is your only option, you can still make the spring rolls, but be prepared for a bit more effort in handling the wrappers.
How to roll
Rolling spring rolls might seem intimidating at first, but don’t let that deter you. Below is a helpful diagram illustrating the steps involved.
As you roll a few, you’ll become more adept, quicker, and achieve better shape and tightness with practice. These steps are applicable to any type of spring roll, regardless of the filling. Soon enough, you’ll be a pro at rolling spring rolls!
Step-by-step
TIP: Glue for sealing
Using a flour and water glue to seal the ends of your spring rolls is a technique that I have been using for years. A little dab of the mixture at the end of each roll ensures the pastry is securely sealed. It’s a simple blend of plain flour and water and it not only helps in keeping the spring rolls intact during frying but also contributes to a neat and effective seal.
How to deep-fry the Chinese chicken spring rolls
To achieve the classic crunchy texture that we all love in restaurant-style spring rolls, deep frying is the only way to go. It’s a straightforward and quick process, but it’s crucial to ensure that the spring rolls are 100% cooked through. Since the chicken filling is raw, cutting one open in the middle to check it has been thoroughly cooked before serving is important.
- Heat Oil: Heat enough oil in a wok or deep saucepan (filled to about 1/3 up the sides), or alternately use an electric deep fryer following the manufacturer’s directions. Heat the oil to 180 degrees Celsius.
- Tip: To test if the oil is ready, drop a cube of bread into the oil—it should crisp up within 20 seconds. Alternatively, use a laser temperature gadget for accuracy.
- First Deep Fry: Work with 4-5 spring rolls at a time. Carefully lower them into the hot oil and cook for 4-5 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them, drain on paper towels quickly, and then transfer to a wire rack. This helps maintain their crispiness.
- Repeat: Repeat the frying process with the remaining spring rolls, ensuring that the oil returns to the correct temperature before frying each batch.
- Second Deep Fry: Reheat the oil to 200 degrees Celsius. Do a second fry on the spring rolls, in batches, for 1-2 minutes until golden brown and 100% cooked through (make sure to test one). Drain and set aside.
- Serve: Serve the Chicken & Ham Spring Rolls with Sweet & Sour Sauce or your sauce of choice.
Why do a double fry?
Double deep frying is a cooking technique commonly used for certain meats, including items like chicken wings, french fries, and, in this case, spring rolls. The process involves frying the food twice at different temperatures, and it serves several purposes:
- Crispiness: The primary reason for double frying is to achieve a crispier texture. The initial fry cooks the food and begins the process of developing a crispy exterior. The second fry at a higher temperature helps to further dehydrate the surface, resulting in a more substantial and crunchy crust and to ensure the food is cooked through completely.
- Moisture Control: Double frying is effective in controlling the moisture content of the food. The first fry allows the interior to cook while retaining moisture. The second fry at a higher temperature then removes excess moisture from the surface, preventing the food from becoming soggy.
- Colour Development: The double frying process contributes to the development of an appealing golden-brown colour on the exterior of the food.
PERFECT FINGER FOOD FOR PARTIES!
Expert tips: making head & freezing
The Chicken & Ham Spring Rolls are perfect for making ahead. You can make them the same day and refrigerate until ready to cook or for longer storage, they can also be frozen. Here’s my tops tips for both ways!
For Refrigerating: (up to 8 hours ahead of time)
- Prepare the spring rolls as per the recipe.
- Once rolled, place them on a tray lined with parchment paper.
- Cover the tray with plastic wrap and refrigerate until you’re ready to cook them.
- When ready to cook, simply take them out of the refrigerator and then deep fry as directed.
For Freezing: (Up to 3 months)
- After rolling the spring rolls, place them on a tray lined with parchment paper. Make sure they are not touching. Cover with plastic wrap.
- Freeze the spring rolls on the tray until they are solid.
- Once frozen, transfer the spring rolls to a freezer bag. Label, date and freeze for up to 3 months.
- When ready to cook, there’s no need to thaw the spring rolls. Simply drop them into the hot oil straight from the freezer, adding an extra few minutes to the frying time.
Serving suggestions
- Sweet and Sour Dipping Sauce
- Dumpling Sauce
- Soy Sauce
- Sweet Chilli Sauce
- Sriracha
- Sliced spring/green onions to garnish
Chicken & Ham Spring Rolls
Equipment
- Large saucepan, wok or electric deep fryer
Ingredients
- 500g chicken breast fillets, very thinly sliced
- 2-3 spring/green onions, thinly sliced
- 2 teaspoons light soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons Chinese cooking wine (Shaoxing Wine)
- 1 teaspoon chicken stock powder
- ¼ teaspoon ground white pepper
- 200g shaved double or triple smoked ham (purchase from the deli counter)
- 1 tablespoon plain flour (for the glue)
- 250g packet (20 sheets) frozen spring roll pastry, thawed (See Notes)
- Vegetable oil, for deep frying
Instructions
- Place chicken, spring/green onions, soy sauce, oyster sauce, Chinese wine and stock powder into a bowl. Add the ground white pepper and toss well to combine. Cover and refrigerate for at least 20 minutes but up to 24 hours.
- Meanwhile, tear ham into roughly 20 equal pieces and chill until required.
- In a small bowl, combine plain flour with just enough water, I used 3 teaspoons, to make a thick paste. Set aside.
- Working with one spring roll wrapper at at time, gently seperate from the stack the lay face down, shiny side out, with one of the corners pointing to you.
- Place a few slices of chicken (with some spring onion) into the corner closest to you, then top with a piece of ham. Fold the wrapper over to enclose then roll up firmly (not too firmly that it splits though). Just before the end, using your finger, brush a little “flour glue” over the end corner then roll up to fully enclose and seal. Repeat with remaining ingredients until you have 20 rolls. Cover and chill until required.
- Heat enough oil in a wok or deep saucepan to come one-third up the sides until it reaches 180℃. Alternately, use an electric deep fryer following the manufacturer’s directions. Tip: To test if the oil is ready, drop a cube of bread into the oil—it should crisp up within 20 seconds. Alternatively, use a laser temperature gadget for accuracy.
- First Deep Fry: Working with 4-5 spring rolls at a time, carefully lower them into the hot oil and cook for 4-5 minutes or until they are golden brown and crisp. Use a slotted spoon to remove them, drain on paper towels quickly, and then transfer to a wire rack. Repeat the this process with the remaining spring rolls, ensuring that the oil returns to the correct temperature before frying each batch.
- Second Deep Fry: Reheat the oil to 200℃. Do a second fry on the spring rolls, in batches, for 1-2 minutes until golden brown and 100% cooked through (make sure to test one). Drain and set aside.
- Serve the Chicken & Ham Spring Rolls with Chinese Sweet & Sour Dipping Sauce or your sauce of choice.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - SPRING ROLL WRAPPERS
It’s essential to choose the right spring roll wrappers for the best results. I recommend purchasing them from the freezer section at Coles supermarket. However, I advise against buying the ones from Woolworths, as the brand they sell tends to be challenging to separate, resulting in significant losses. The Coles wrappers are excellent and easy to separate. If you have access to an Asian grocer, their wrappers are also suitable. In case Woolworths is your only option, you can still make the spring rolls, but be prepared for a bit more effort in handling the wrappers. TIP: To Thaw – Pop the frozen wrappers into the fridge an hour or so before rolling the spring rolls too ‘gently’ thaw. It helps with less condensation on the wrappers therefore less tearing. - SAUCES TO SERVE WITH THE ROLLS
While the Sweet and Sour Dipping Sauce mentioned earlier is the best sauce for the Chicken & Ham Spring Rolls, you can certainly get creative and offer a variety of dipping sauces. Consider serving them with options like sweet chilli sauce, soy sauce, dumpling sauce, or a spicy chilli sauce like Sriracha. This allows you to cater to different taste preferences.
You may also enjoy
If you liked these Chinese Chicken & Ham Spring Rolls you may also like:
- Sweet and Sour Dipping Sauce
- Crispy Prawn Balls
- Prawn Toast (Shrimp Toast)
- Pork & Prawn Wontons with Snow Peas
- Vietnamese Fried Spring Rolls (Cha Gio)
- Thai Prawn & Pork Spring Rolls
I made these for a party last weekend and they where a hit!! I wish I had of made double the quantity as everyone just loved them and they were the first thing to go. The sweet and sour sauce was amazing. Better than any sauce we have had in a restaurant. Definite keeper and can’t wait to make them again.
That’s awesome to hear Sandra! Thank you for your 5 star review and so glad you loved them. 🙂