Fried Ground Chicken Spring Rolls with Garlic Sweet & Sour Dipping Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden fried spring rolls stuffed with seasoned ground chicken, bean thread noodles, and crunchy vegetables, served alongside a flavorful garlic sweet and sour sauce. This Thai recipe, ready in about 45 minutes, pairs ground chicken, bean thread noodles, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving

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Ingredients

8 oz ground chicken
1 oz bean thread noodles
1/2 medium onion
1 cup bean sprouts
8 sheets rice paper wrappers
2 cups vegetable oil
3 cloves garlic
1/4 cup rice vinegar
2 tbsp ketchup
2 tbsp sugar
1/4 cup water
1 tbsp soy sauce

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Instructions

Step 1: Soak 1 oz bean thread noodles in warm water for 10 minutes until softened, then drain and chop into shorter pieces.
Step 2: Finely dice 1/2 medium onion and chop 1 cup bean sprouts.
Step 3: In a skillet over medium heat, cook 8 oz ground chicken with the diced onion for 5 minutes until no longer pink.
Step 4: Add the chopped noodles and bean sprouts to the skillet, stirring to combine and cook for 2 more minutes, then remove from heat and let cool.
Step 5: Dip each of the 8 rice paper wrappers briefly in warm water to soften, then place on a clean surface and spoon the filling evenly onto each wrapper, rolling tightly to seal.
Step 6: Heat 2 cups vegetable oil in a deep saucepan to 350°F and fry the spring rolls in batches for 3-4 minutes until golden and crispy; drain on paper towels.
Step 7: For the dipping sauce, mince 3 garlic cloves and combine with 1/4 cup rice vinegar, 2 tbsp ketchup, 2 tbsp sugar, 1/4 cup water, and 1 tbsp soy sauce in a bowl, stirring until the sugar dissolves.
Step 8: Serve the hot spring rolls alongside the garlic sweet and sour dipping sauce.