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
Scale
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
- 1/2 cup grated carrot
- 1/2 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
