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Fried Chicken Spring Roll
Lunch • Singapore
How to Make Fried Chicken Spring Roll (Traditional & Healthy Version)
Fried Chicken Spring Roll is a beloved snack and lunch item found in many Singaporean kopitiams and hawker centres. Inspired by Singapore’s vibrant street food culture, this dish has evolved with local fusion influences, combining juicy minced chicken with fresh vegetables, all wrapped in a crispy popiah skin. The spring roll is celebrated for its satisfying crunch and rich umami flavour, making it a staple in Singaporean gatherings and as a quick, delicious meal on the go. In Singapore, spring rolls are more than just a snack – they’re a symbol of our multicultural fusion cuisine, reflecting Chinese, Malay, and local flavours. Health-conscious Singaporeans love spring rolls for their versatility; they can be baked or air-fried, and are easily adapted to fit modern dietary preferences. Whether you’re grabbing a bite in a bustling kopitiam or preparing a nutritious homemade meal, Fried Chicken Spring Roll offers taste, convenience, and a connection to Singapore’s rich hawker heritage. This healthy version uses lean chicken and minimal oil, making it a lighter yet equally satisfying treat.
Ingredients(for 2 medium spring rolls per serving)
- 150g Lean minced chicken breast (ayam cincang)
- 1/2 cup Carrot (julienned)
- 1/2 cup Cabbage (shredded)
- 2 stalks Spring onions (finely chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Light soy sauce (low sodium)
- 1/4 teaspoon White pepper
- 1 teaspoon Sesame oil
- 4 sheets Popiah skin (local spring roll wrapper)
- as needed Olive oil spray (for air-frying or baking)
- 1 Egg white (for sealing rolls (omit for vegan)) - optional
Instructions
- 1
Prepare all vegetables: julienne the carrot, shred the cabbage, and finely chop spring onions. Mince the garlic.
5 minutes
Use a food processor for faster veggie preparation.
- 2
In a non-stick pan, heat sesame oil over medium heat. Sauté garlic until fragrant, then add minced chicken. Stir-fry until the chicken is just cooked.
5 minutes
Don’t overcook the chicken to keep it moist.
- 3
Add carrot, cabbage, and spring onions to the pan. Stir-fry for 2-3 minutes until vegetables are just tender but still crisp.
3 minutes
Keep the heat high to maintain crunch.
- 4
Season filling with light soy sauce and white pepper. Mix well and let the mixture cool for a few minutes.
2 minutes
Taste and adjust seasoning if needed.
Why This Dish is Healthy
This dish is a healthy choice because it uses lean protein, plenty of vegetables, and employs air-frying instead of traditional deep frying. By using popiah skin and light seasoning, it avoids unnecessary calories and excess sodium. It’s well-balanced, filling, and suitable for those seeking a nutritious, lower-fat version of a Singaporean favourite. Perfect for anyone tracking macros or aiming for a healthier hawker meal at home.
This Fried Chicken Spring Roll recipe is rich in lean protein from chicken breast and dietary fiber from vegetables like cabbage and carrot. It provides essential vitamins such as vitamin A (from carrots) and vitamin C (from cabbage), while using minimal oil to reduce saturated fat content. Air-frying or baking further cuts down on unhealthy fats, making this a heart-friendly choice. The use of lower-sodium soy sauce keeps sodium levels in check, and the absence of deep frying keeps calories manageable—ideal for calorie counters in Singapore.
Pro Tips
- 💡Tip 1: Cool the filling before wrapping to avoid soggy skins.
- 💡Tip 2: Roll the spring rolls tightly to prevent bursting during cooking.
- 💡Tip 3: Use a brush to apply oil evenly for a golden, crisp finish.
Storage & Serving
Store cooled, cooked spring rolls in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven at 180°C for 5 minutes to restore crispiness. Avoid microwaving to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
