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
Step-by-step instructions
Step 1 · Prepare all vegetables by washing
Prepare all vegetables by washing, peeling, and julienning carrots and cabbage. Rinse bean sprouts and set aside.
Step 2 · Poach chicken breast in simmering water until cooked through
Poach chicken breast in simmering water until cooked through. Shred finely and season with light soy sauce and sesame oil.
Step 3 · Heat 1 teaspoon of vegetable oil in a pan
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.
Step 4 · Lay out spring roll wrappers (popiah skin)
Lay out spring roll wrappers (popiah skin). Place 2 tablespoons of filling in the center of each wrapper.
Step 5 · Brush edges with beaten egg
Brush edges with beaten egg. Roll tightly, folding in sides to seal. Repeat with remaining wrappers and filling.
Step 6 · Heat remaining oil in a non-stick pan
Heat remaining oil in a non-stick pan. Place spring rolls seam side down. Pan-fry on medium heat until golden and crisp, about 2-3 minutes per side.
Step 7 · Drain on paper towels
Drain on paper towels. Serve hot with a side of sweet chili sauce or homemade sambal.
Why this recipe 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.
A note on tradition
Chicken Spring Rolls are a staple in Singapore's hawker centres and kopitiams, often served as a quick lunch or snack. They represent the multicultural fusion of Peranakan, Chinese, and Malay influences, with popiah skin being a common local wrapper. This dish is particularly popular during lunchtime, when office workers and families flock to hawker stalls for affordable, tasty meals. The spring roll’s adaptability has made it a favorite in both traditional and modern Singaporean cuisine.