If you’re craving an appetizer that’s crunchy, savory, and absolutely addictive, you’re going to fall head over heels for this Crispy Chicken Spring Rolls Recipe. These spring rolls are packed with a flavorful homemade filling, wrapped in thin, flour-based wrappers, and fried to golden perfection. Trust me, once you make these, catching yourself at just one will be impossible!
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Why You'll Love This Recipe
I can’t get enough of these spring rolls — they’re my go-to snack when friends come over or when I just want a little something crispy and comforting. The homemade filling feels fresh and vibrant, and that crispy shell? Total perfection every time.
- Flavor-packed filling: A delightful mix of ground chicken, shiitake mushrooms, and fresh veggies makes every bite exciting.
- Perfectly crispy wrappers: Flour-based lumpia wrappers fry up light and golden, with the ideal crunch.
- Customizable dip: The sweet and tangy peanut dipping sauce adds just the right kick and balance.
- Fry or air fry: Choose frying for maximum crispiness or air frying for a lighter alternative that still tastes amazing.
Ingredients & Why They Work
Choosing the right ingredients really makes a difference here. For the best results, look for fresh shiitake mushrooms and ground chicken with good quality. And don’t skip the flour-based spring roll wrappers—trust me, they’re the key to that perfectly crispy exterior.
- Avocado oil: A neutral oil with a high smoke point, great for sautéing without overpowering flavors.
- Toasted sesame oil: Adds a wonderfully fragrant, nutty depth to the filling.
- Garlic: Brings aromatic punch to the filling.
- Shallot: Milder than onions, adds subtle sweetness and complexity.
- Green onions: Fresh and crisp, they add a subtle sharpness and color contrast.
- Shiitake mushrooms: Exceptionally meaty and umami rich, they elevate the filling’s texture and taste.
- Cabbage: Provides crunch and moisture balance without sogginess.
- Carrot: Adds natural sweetness and a pop of vibrant color.
- Cilantro: Brightens the filling with herbal freshness.
- Ground chicken: Lean protein that soaks up all the wonderful seasonings.
- Oyster sauce: Delivers that perfect savory, slightly sweet flavor boost.
- Fine sea salt: Enhances and balances all the ingredients.
- Thin rice noodles (vermicelli): Adds interesting texture and helps bind the filling together naturally.
- Large egg: Used as an egg wash to seal the rolls perfectly.
- Square spring roll wrappers (flour-based lumpia wrappers): Thin yet sturdy for wrapping and frying to crisp perfection.
- Basil or Thai basil leaves (optional): Adds an herby lift and a hint of sweetness inside.
- Peanut oil: Ideal frying oil with a high smoke point and subtle nutty flavor.
- Honey: Sweetness to balance savory and spice in the dipping sauce.
- Chinese mustard: Gives a tangy punch and a hint of heat in the sauce.
- Gochujang: Korean chili paste that introduces gentle heat and complexity.
- Rice wine vinegar: Adds acidity and brightness to round out the sauce.
Make It Your Way
One of the best things about this Crispy Chicken Spring Rolls Recipe is how easy it is to adapt and make your own. Whether you're craving a vegetarian twist or want to add a burst of seasonal flavor, these spring rolls invite creativity.
- Vegetarian Version: Replace the ground chicken with firm tofu or finely chopped tempeh for a satisfying plant-based alternative. I’ve tried tofu marinated in soy sauce and sesame oil, which added a lovely depth while keeping the filling hearty and flavorful.
- Spicy Kick: If you like it hot, add a teaspoon of finely chopped fresh chili or a dash more Gochujang to your filling. It wakes up the flavors beautifully without overpowering the spring roll’s delicate balance.
- Seasonal Veggie Boost: Try swapping in finely chopped snow peas or bell peppers for some crunch and sweetness in spring or summer. I love how adding seasonal veggies keeps the rolls fresh and vibrant year-round.
- Gluten-Free Adaptation: If you need to avoid gluten, seek out rice flour-based spring roll wrappers instead of the traditional flour ones. Keep in mind they won’t crisp quite the same but will still deliver a satisfying bite.
Step-by-Step: How I Make Crispy Chicken Spring Rolls Recipe
Step 1: Get Your Vegetables Ready
Start by prepping all your veggies—the secret to smooth sailing later on! Mince the garlic and shallot, slice the green onions thinly, shred the cabbage finely, grate the carrot, chop the cilantro, and remove and finely chop the shiitake mushroom stems. Having everything ready before cooking saves time and keeps the process fun and stress-free.
Step 2: Sauté Mushrooms and Aromatics
Heat 2 tablespoons avocado oil and 1 tablespoon toasted sesame oil in a large skillet over medium-high heat. Toss in the garlic, shallot, green onion, and chopped mushrooms. Cook, stirring frequently, for about 8 minutes until the shiitakes have softened and browned slightly. You’ll know it’s done when your kitchen smells incredible and the mushrooms have reduced nicely.
Step 3: Add Ground Chicken and Season
Time to bring in the star protein! Crumble in the ground chicken and cook it, breaking it down into small pieces as it browns. Once the chicken is fully cooked and no pink remains, stir in 2 tablespoons oyster sauce and 1 teaspoon fine sea salt. Let it cook for another 2 minutes to let those flavors meld. Remove from heat and allow this mixture to cool to room temperature—this step makes rolling easier and cleaner.
Step 4: Soften and Prepare the Noodles
Place your rice vermicelli noodles in a bowl and cover with boiling water. Let them soak for 3 minutes—just enough to soften without getting mushy. Drain, then roughly cut the noodles in half. This helps distribute them evenly through the filling and prevents clumps when you mix everything together.
Step 5: Combine the Filling
In a large bowl, mix together the shredded cabbage, grated carrot, chopped cilantro, softened noodles, and cooled chicken and mushroom mixture. Take a moment to pull the noodles apart as you stir; they tend to stick together but teasing them out will give you that perfect texture in each bite.
Step 6: Prepare the Egg Wash
Crack the egg into a small bowl and whisk it until fully blended. This egg wash acts like glue, helping your spring roll wrappers seal tightly so the filling won’t escape during frying or air frying.
Step 7: Roll Your Spring Rolls
Open your package of square spring roll wrappers and cover them with damp paper towels to keep them soft and pliable. Take one wrapper at a time and place it on your work surface with a corner pointing towards you (think diamond shape). If you love a fresh herbal note, lay 1–2 basil or Thai basil leaves across the bottom third.
Spoon about 2 tablespoons of the filling onto the basil or directly onto the wrapper. Brush a little egg wash along all four edges of the wrapper. Fold the bottom corner over the filling snugly, then fold in the sides like an envelope. Roll it up tightly away from you, sealing the top corner firmly. Keep your finished rolls covered with a damp towel to prevent drying while you work through the rest.
Step 8: Fry Until Golden and Crispy
Heat 4 cups of peanut oil in a deep pot over medium-high heat until it reaches 350°F (177°C). Carefully add 2 to 4 spring rolls at a time—don’t overcrowd, or the temperature will drop, making them greasy. Fry for 4 to 5 minutes until they're a beautiful golden brown. Place them on a wire rack to drain excess oil. Keep going until all rolls are cooked.
Alternate Step: Air Fry for a Lighter Crunch
If frying isn’t your thing, preheat your air fryer to 390°F (198°C). Lightly spray the basket, arrange spring rolls without overcrowding, and air fry for 10–15 minutes until crispy. They won’t be as crunchy as fried but still deliver great flavor with less oil.
Step 9: Whip Up the Perfect Dipping Sauce
Mix 6 tablespoons honey, 1 tablespoon oyster sauce, 1 teaspoon Chinese mustard, 1 teaspoon Gochujang, and 1 teaspoon rice wine vinegar in a small bowl. Stir well until everything is combined. This sauce is the ideal balance of sweet, savory, tangy, and spicy—perfect for dunking your hot spring rolls.
Top Tip
Getting crispy spring rolls just right can be a bit of an art, but these tips will set you up for success and make the process smoother and more enjoyable.
- Keep Wrappers Covered: I’ve learned the hard way that spring roll wrappers dry out quickly, becoming brittle and tearing. Always keep them covered with a damp paper towel while you work to keep them pliable and easy to roll.
- Even Filling Distribution: When mixing the filling, teasing apart the rice noodles is a lifesaver. It prevents clumping, so each bite has a perfect balance of chicken, veggies, and noodles.
- Oil Temperature Matters: Maintaining the frying oil at 350°F (177°C) is key. Too hot, and the rolls brown too quickly without cooking through; too cool, and they absorb excess oil and get soggy.
- Seal with Egg Wash: Don’t skip the egg wash along the edges — it acts like glue to keep your rolls sealed tightly and prevents them from unwrapping during frying.
How to Serve Crispy Chicken Spring Rolls Recipe
Garnishes
Adding fresh herbs like Thai basil or cilantro as a garnish really lifts the flavors and brightens the plate. A few extra sliced green onions or a sprinkle of toasted sesame seeds can add a nice touch of texture and color. You can also serve the rolls alongside crisp cucumber ribbons or shredded lettuce for a refreshing contrast.
Side Dishes
These Crispy Chicken Spring Rolls are a versatile appetizer or snack that pairs beautifully with a light Asian salad, steamed jasmine rice, or simple stir-fried greens like bok choy or snap peas. For a party spread, include other finger foods like edamame pods, pickled vegetables, or soy-glazed meat skewers to complement the crunchy rolls and dipping sauce.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover filling, it keeps well for up to 2 days in an airtight container in the fridge. However, once fried, the spring rolls are best eaten fresh to maintain their signature crispiness.
Freezing
You can freeze cooked spring rolls for up to 3 months. Just cool them completely, freeze individually on a parchment-lined tray for 1 to 2 hours until firm, then transfer to a sealed freezer-safe container or bag. This way, you can enjoy crispy snacks anytime without starting from scratch.
Reheating
Reheat frozen spring rolls in a 375°F oven for 15 to 20 minutes or in the air fryer at 375°F for 6 to 12 minutes until they're heated through and regain some of that crispy texture. Avoid microwaving, which will make them soggy.
Frequently Asked Questions:
For this Crispy Chicken Spring Rolls Recipe, flour-based square wrappers (also known as lumpia wrappers) are essential for achieving that perfect crispy texture. Rice paper wrappers tend to be round and won’t crisp up the same way, so I don’t recommend substituting them here.
While frying gives the crispiest, most authentic texture, you can air fry the rolls at 390°F (198°C) for 10 to 15 minutes as a lighter alternative. Baking isn’t recommended because it often doesn’t produce the same crunch.
Absolutely! The filling can be made up to 2 days ahead of time and stored airtight in the fridge. Just give it a good stir before filling the wrappers.
Peanut oil works wonderfully for frying Crispy Chicken Spring Rolls because it has a high smoke point and adds a subtle nutty flavor without overwhelming the dish.
Final Thoughts
Making these Crispy Chicken Spring Rolls Recipe from scratch is such a rewarding experience—and once you taste that golden, crunchy outside giving way to a flavorful, well-seasoned filling, I’m sure you’ll agree it’s worth every step. Whether you’re serving them for a party, a snack, or just because, they bring a little bit of Asian comfort right to your kitchen. I hope you enjoy them as much as I do!
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Crispy Chicken Spring Rolls Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 20 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Low Lactose
Description
These crispy spring rolls feature a homemade filling of ground chicken, shiitake mushrooms, and fresh vegetables, wrapped in thin flour-based wrappers and fried to golden perfection. Served with a sweet and tangy dipping sauce, they make an irresistible appetizer or snack that's crunchy on the outside and flavorful inside.
Ingredients
Spring Rolls
- 2 tablespoons avocado oil
- 1 tablespoon toasted sesame oil
- 5 cloves garlic, minced
- 1 medium shallot, minced
- 2 green onions, sliced thin
- 6 ounces shiitake mushrooms, stems removed and finely chopped (about 2 cups)
- 1 cup finely shredded cabbage
- ½ cup grated carrot
- ½ cup chopped cilantro
- 1 pound ground chicken
- 2 tablespoons oyster sauce
- 1 teaspoon fine sea salt
- 2 ounces thin rice noodles (vermicelli noodles)
- 1 large egg (for egg wash)
- 1 (12 oz) package square spring roll wrappers (flour-based, also called lumpia wrappers)
- Basil or Thai basil leaves (optional)
- 4 cups peanut oil (for frying)
Spring Roll Sauce
- 6 tablespoons honey
- 1 tablespoon oyster sauce
- 1 teaspoon Chinese mustard
- 1 teaspoon Gochujang (Korean fermented chili paste)
- 1 teaspoon rice wine vinegar
Instructions
- Prepare vegetables: Mince the garlic and shallot, slice the green onions thin, shred the cabbage finely, grate the carrot, chop the cilantro, and remove shiitake mushroom stems then finely chop the mushrooms. Have all vegetables ready before cooking.
- Cook mushrooms and chicken: Heat avocado oil and toasted sesame oil in a large skillet over medium-high heat. Add garlic, shallot, green onion, and mushrooms. Cook, stirring often, about 8 minutes until mushrooms reduce and brown slightly.
- Add ground chicken: Crumble in the ground chicken and cook until no longer pink and cooked through, breaking into small pieces. Stir in oyster sauce and salt, cook for 2 more minutes. Remove from heat and let cool to room temperature.
- Prepare noodles: Place rice noodles in a bowl and cover with boiling water. Let soak 3 minutes. Drain and cut noodles roughly in half to make mixing easier.
- Make filling: In a large bowl combine cabbage, carrot, cilantro, noodles, and cooled chicken mixture. Mix thoroughly, teasing noodles apart to distribute evenly.
- Make egg wash: Crack egg into a small bowl and whisk until blended; set aside.
- Prepare wrappers: Open spring roll wrappers and cover with damp paper towels to prevent drying out.
- Roll spring rolls: Place one wrapper with a corner pointing towards you. If using, place 1–2 basil leaves across the bottom third. Spoon filling onto basil or directly on wrapper. Lightly brush egg wash on all four edges. Fold bottom corner over filling snugly, fold sides in, then roll tightly from bottom to top to seal. Place finished rolls under damp towel to keep moist. Repeat until all filling is used.
- Fry spring rolls: Heat peanut oil in a deep pot to 350°F (177°C), leaving room to prevent overflow. Fry 2–4 spring rolls at a time until golden brown, about 4–5 minutes. Remove and drain on wire rack. Repeat with remaining rolls.
- Air fry alternative: Preheat air fryer to 390°F (198°C). Lightly spray basket with cooking spray. Arrange spring rolls in basket without overcrowding. Air fry for 10–15 minutes until crispy.
- Make dipping sauce: In a small bowl, stir together honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar until well combined. Serve alongside spring rolls.
Notes
- Use flour-based square spring roll or lumpia wrappers for best crispiness; avoid round rice paper wrappers.
- Thin rice vermicelli noodles work best; cut to size to mix easily in filling.
- Make filling up to 2 days ahead and store airtight in fridge.
- Freeze cooked spring rolls on a parchment-lined tray until hard (1–2 hours), then transfer to freezer-safe container for up to 3 months. Reheat in oven at 375°F for 15–20 minutes or air fry at 375°F for 6–12 minutes.
- When working with wrappers, keep them covered with damp towels to prevent drying and tearing.
- Frying yields the crispiest results, but air frying provides a lighter, less oily alternative.
Nutrition
- Serving Size: 1 spring roll
- Calories: 130 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 30 mg
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