Description
These homemade Crispy Spring Rolls feature a flavorful ground chicken and vegetable filling wrapped in thin, crispy flour-based wrappers, perfect for frying or air frying. Paired with a sweet and tangy homemade dipping sauce, they offer a delicious appetizer or snack that’s hard to eat just one of!
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 (170g) 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 (450g) 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 (12oz) package square spring roll wrappers (lumpia wrappers, not rice paper wrappers)
- Basil or Thai basil leaves (optional)
- 4 cups peanut oil (for frying)
Dipping 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 garlic, shallot, and slice green onions thin. Chop shiitake mushrooms finely, shred cabbage, grate carrot, and chop cilantro to have all ready for the filling.
- Cook Mushrooms and Chicken: Heat avocado oil and toasted sesame oil in a large skillet over medium-high heat. Add garlic, shallot, green onions, and shiitake mushrooms. Cook, stirring often, until mushrooms reduce and brown, about 8 minutes. Add ground chicken and cook, breaking it into small crumbles until no longer pink. Stir in oyster sauce and sea salt, cook for 2 more minutes. Remove from heat and cool to room temperature.
- Prepare Noodles: Place rice noodles in a large bowl and cover with boiling water. Let stand 3 minutes, then drain and roughly cut noodles in half to separate strands.
- Make Spring Roll Filling: In a large bowl, combine shredded cabbage, grated carrot, chopped cilantro, noodles, and cooled chicken and mushroom mixture. Mix thoroughly, separating noodles and evenly distributing ingredients.
- Make Egg Wash: Crack the egg into a small bowl and whisk well. Set aside for sealing wrappers.
- Roll Spring Rolls: Keep spring roll wrappers covered with damp paper towels to prevent drying. Place a wrapper on work surface with a corner pointing towards you. Optionally, lay 1-2 basil leaves on the bottom third. Spoon filling forming a small mound on the bottom third. Lightly brush all four edges with egg wash. Fold bottom corner over filling, then fold left and right sides inward like an envelope, and roll upwards tightly. Seal the top corner with egg wash. Repeat with remaining wrappers and filling, covering finished rolls with damp paper towels.
- Fry Spring Rolls: Heat peanut oil in a deep pot to 350°F (177°C), leaving ample space to avoid overflow. Fry 2 to 4 spring rolls at a time for 4 to 5 minutes until golden brown. Drain on a wire rack. Repeat with remaining rolls.
- Air Fry Spring Rolls (alternative): Preheat air fryer to 390°F (198°C). Lightly spray air fryer basket with cooking spray and cook spring rolls until crispy for 15 minutes.
- Make Dipping Sauce: In a small bowl, stir together honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar until combined. Serve alongside spring rolls.
Notes
- Use square spring roll or lumpia wrappers made from flour for best crispiness; avoid rice paper wrappers as they don’t yield the same texture.
- Rice vermicelli noodles from Asian markets or the seasoning-free noodles from instant rice noodle packets work well for this recipe.
- The filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator.
- To freeze spring rolls, cool completely, freeze on parchment-lined sheet until firm, transfer to freezer bag, freeze up to 3 months. Reheat in oven at 375°F for 15-20 minutes or air fry at 375°F for 6-12 minutes until heated through.
- For frying, consider a Fry Daddy or deep pot filled safely with oil heated to 350°F for even results and safety.
- Keep wrappers covered with damp paper towels while working to prevent them from drying out and tearing.
- If tears occur when rolling, seal with extra wrapper overlapping so it remains intact during cooking.
- Nutrition estimates exclude cooking oil as you can either fry or air fry according to preference.
