Crispy Orange Chicken Spring Rolls

Delight your taste buds with these Crispy Orange Chicken Spring Rolls, a mouthwatering fusion of savory and citrusy flavors wrapped in a golden, crunchy shell. Juicy, bite-sized chicken pieces are coated in a light, crispy batter, fried to perfection, and tossed in a luscious homemade orange sauce infused with fresh garlic, ginger, and a hint of sweet honey. Nestled with vibrant shredded carrots, cabbage, and green onions, the flavorful chicken is tightly rolled in delicate spring roll wrappers and fried until irresistibly crunchy. Perfect for appetizers, snacks, or party platters, these spring rolls pair deliciously with extra orange sauce for dipping. Easy to prepare in under an hour, this recipe combines bold Asian-inspired flavors with restaurant-style crispiness, making it a must-try for any occasion.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breast
• 0.5 cup cornstarch
• 0.5 cup all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 large eggs
• 2 tablespoons water
• 2 cups vegetable oil
• 0.5 cup orange juice
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 teaspoon sesame oil
• 2 cloves garlic
• 1 teaspoon fresh ginger
• 1 teaspoon sriracha (optional)
• 12 pieces spring roll wrappers
• 0.5 cup shredded carrots
• 0.5 cup shredded cabbage
• 3 stalks green onions
• 1 batch cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)

Directions

Step 1

Cut the chicken breast into small, bite-sized pieces.

Step 2

In a bowl, combine cornstarch, flour, salt, and black pepper.

Step 3

In another bowl, beat the eggs with water.

Step 4

Coat the chicken pieces in the flour mixture, then dip them in the egg mixture, and coat again in the flour mixture.

Step 5

Heat the vegetable oil in a deep skillet or saucepan over medium-high heat.

Step 6

Fry the coated chicken pieces until golden and crispy, about 4-5 minutes. Remove and set aside on a paper towel-lined plate.

Step 7

In a small saucepan, combine orange juice, soy sauce, honey, sesame oil, minced garlic, grated ginger, and sriracha if using.

Step 8

Bring the sauce to a simmer, then thicken it with the cornstarch slurry. Cook for 2-3 minutes until it coats the back of a spoon.

Step 9

In a large mixing bowl, toss the fried chicken pieces with the orange sauce until well coated.

Step 10

Lay a spring roll wrapper on a flat surface with a corner facing you to form a diamond shape.

Step 11

Place about 2 tablespoons of the orange chicken, a little shredded carrot, shredded cabbage, and green onion near the corner closest to you.

Step 12

Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water or the cornstarch slurry.

Step 13

Repeat the process with the remaining wrappers and filling.

Step 14

Heat the vegetable oil in a deep skillet and fry the spring rolls in batches until golden brown and crispy, about 2-3 minutes. Remove and place on a paper towel-lined plate.

Step 15

Serve warm with additional orange sauce for dipping, if desired.

Nutrition Facts

Serving size	(1648.8g)

Amount per serving	% Daily Value*
Calories	5770.2

Total Fat 456.8g	0%
Saturated Fat 68.5g	0%
Polyunsaturated Fat 274.8g
Cholesterol 667.8mg	0%
Sodium 6093.0mg	0%
Total Carbohydrate 309.4g	0%
Dietary Fiber 13.1g	0%
Total Sugars 51.0g
Protein 146.8g	0%

Vitamin D 99.4IU	0%
Calcium 265.8mg	0%
Iron 14.2mg	0%
Potassium 1992.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.3%

Protein: 9.9%

Carbs: 20.8%