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Chicken Spring Roll
Lunch • Singapore
How to Make Chicken Spring Roll (Traditional & Healthy Version)
Chicken Spring Rolls are a beloved feature in Singapore's vibrant hawker culture, where fusion influences and local tastes blend seamlessly. At many kopitiams, these crispy rolls are served as a lunchtime favorite, appealing to both locals and visitors. Traditionally filled with a mix of shredded chicken, crunchy vegetables, and aromatic spices, Singaporean Chicken Spring Rolls offer a delightful balance of flavors and textures. The dish reflects Singapore's multicultural culinary landscape, drawing inspiration from Peranakan and Chinese heritage while adapting to modern health-conscious trends. The taste is light yet savory, with a satisfying crunch that makes it ideal for lunch or as a lighter meal. Unlike heavier fried snacks, this healthier version uses less oil and incorporates more fresh veggies, making it suitable for those watching their calories. Chicken Spring Rolls in Singapore are often enjoyed with tangy dipping sauces like sweet chili, adding another layer of local flavor. Whether eaten at a bustling hawker centre or at home, these spring rolls embody the spirit of communal dining and culinary innovation that defines Singaporean food culture.
Ingredients(for 2 rolls per serving, typical kopitiam portion)
- 6 pieces Spring roll wrappers (popiah skin)
- 150g Chicken breast (poached and shredded)
- 1/2 cup Carrot (julienned)
- 1/2 cup Cabbage (thinly sliced)
- 1/4 cup Bean sprouts (taugeh)
- 1 clove Garlic (minced)
- 1 tablespoon Light soy sauce (reduced sodium)
- 1 teaspoon Sesame oil (optional for aroma) - optional
- 1 Egg (beaten, for sealing wrapper)
- 2 teaspoons Vegetable oil (for light shallow frying)
Instructions
- 1
Prepare all vegetables by washing, peeling, and julienning carrots and cabbage. Rinse bean sprouts and set aside.
5 minutes
Keep veggies crisp by soaking briefly in cold water.
- 2
Poach chicken breast in simmering water until cooked through. Shred finely and season with light soy sauce and sesame oil.
7 minutes
Shred chicken while warm for easier handling.
- 3
Heat 1 teaspoon of vegetable oil in a pan. Stir-fry garlic, then add shredded chicken, carrots, cabbage, and bean sprouts. Cook for 2-3 minutes until just tender.
5 minutes
Avoid overcooking to retain crunch and nutrients.
- 4
Lay out spring roll wrappers (popiah skin). Place 2 tablespoons of filling in the center of each wrapper.
2 minutes
Do not overfill to prevent tearing when rolling.
Why This Dish is Healthy
This healthy version of Chicken Spring Roll uses lean chicken, lots of fresh vegetables, and light shallow frying instead of deep-frying. By focusing on nutrient-rich ingredients and minimal oil, it supports weight management and clean eating goals. The balanced macros make it ideal for lunch, while the fiber and protein content keep you full longer. Perfect for anyone seeking a wholesome Singaporean meal that doesn’t compromise on flavor.
This Chicken Spring Roll recipe is rich in lean protein from chicken breast, providing essential amino acids for muscle repair and growth. The inclusion of carrots, cabbage, and bean sprouts adds fiber, vitamins A and C, and minerals like potassium to support overall health. Using popiah skin and minimal oil helps keep the calorie count controlled, making this dish suitable for calorie-conscious eaters. The recipe is low in saturated fat and can easily be adapted for lower sodium by choosing reduced-salt soy sauce.
Pro Tips
- 💡Tip 1: Use fresh popiah skin for the best texture and flavor.
- 💡Tip 2: Pan-fry on medium heat to avoid burning and ensure even crispiness.
- 💡Tip 3: Prepare filling ahead of time for quick assembly during busy lunch hours.
Storage & Serving
Store cooked spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore crispiness. Do not freeze as popiah skin may become soggy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
