Name: Crispy Chicken Spring Rolls Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Asian
Ingredients: 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-ounce) package square spring roll wrappers (flour-based lumpia wrappers); Basil or Thai basil leaves (optional); 4 cups peanut oil (for frying); 6 tablespoons honey; 1 tablespoon oyster sauce; 1 teaspoon Chinese mustard; 1 teaspoon Gochujang (Korean fermented chili paste); 1 teaspoon rice wine vinegar

If you love a golden, crunchy snack packed with juicy, savory filling, you’re going to adore this Crispy Chicken Spring Rolls Recipe. These little wonders combine tender ground chicken and earthy shiitake mushrooms wrapped in perfectly thin, crispy flour wrappers—totally irresistible!

A white plate holds eight golden brown spring rolls stacked neatly together, showing a crispy and smooth texture on each roll with slight color variations from light to deep golden. To the side of the rolls is a small clear container filled with a thick, reddish-brown dipping sauce. The plate rests on a white marbled surface, and the light highlights the crispy edges and slight oil sheen on the rolls. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Chicken Spring Rolls Recipe
Top Tip
How to Serve Crispy Chicken Spring Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chicken Spring Rolls Recipe

Why You'll Love This Recipe

I’ve made plenty of spring rolls, but these have quickly become my favorite go-to appetizer. The combination of flavors and textures is spot-on, and they bring a little party to your plate every time.

Super crisp wrappers: Using flour-based lumpia wrappers gives you that ideal crunch without feeling greasy or heavy.
Flavorful filling: Ground chicken with shiitake mushrooms, fresh herbs, and shredded veggies makes every bite deliciously satisfying.
Sweet and tangy sauce: The honey and Gochujang combo in the dipping sauce adds a perfect balance of sweet heat you can’t resist.
Easy to prep: You can make the filling ahead of time, so rolling and frying become a quick and fun kitchen project.

Ingredients & Why They Work

Before you hit the store, here are a few tips to make sure you grab everything you need and get the best results. Look for flour-based square spring roll wrappers (sometimes called lumpia wrappers)—these are the secret to that coveted crispy exterior. Also, pick up fresh shiitake mushrooms for that earthy depth and quality ground chicken for tender, juicy filling.

Flat lay of five whole uncracked brown garlic cloves, one small shallot with purplish skin, two green onions sliced thin with white and green parts visible, a cluster of fresh shiitake mushrooms with brown caps and stems removed, a small pile of finely shredded pale green cabbage, a small mound of bright orange grated carrot, a small bunch of fresh cilantro with green leaves and stems, a small pile of cooked ground chicken with a light golden brown color, two ounces of cooked thin white rice vermicelli noodles loosely arranged, one whole brown egg with clean shell in a small white ceramic bowl for egg wash, a neat stack of square pale white spring roll wrappers arranged like a diamond, two fresh Thai basil leaves with deep green color, a few tablespoons of golden avocado oil in a small white bowl, a small white bowl filled with dark amber toasted sesame oil, and a small white bowl containing a reddish mixture representing the sweet and tangy dipping sauce -- all arranged symmetrically and proportionally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Avocado oil: Its high smoke point makes it perfect for sautéing the filling without burning flavors.
Toasted sesame oil: Adds a nutty aroma and subtle depth to the filling.
Garlic: Minced fresh to infuse flavor and fragrance.
Shallot: Offers a mild onion sweetness that complements garlic perfectly.
Green onions: Thinly sliced for fresh, sharp bites throughout the filling.
Shiitake mushrooms: Finely chopped to add a meaty, umami richness.
Cabbage: Finely shredded for crunch and lightness in the filling.
Carrot: Grated to bring a touch of natural sweetness and color.
Cilantro: Chopped for bright, fresh herbal notes.
Ground chicken: Tender protein that holds the filling together.
Oyster sauce: For savory umami boost.
Fine sea salt: To season evenly throughout.
Thin rice noodles (vermicelli): Soaked and cut to add silkiness and texture.
Egg: Whisked to create an egg wash that seals the wrappers.
Square spring roll wrappers: Flour-based, not rice paper, for that ultra-crisp finish.
Basil or Thai basil leaves (optional): Adds a lovely fragrant layer inside.
Peanut oil: For frying, chosen for its high smoke point and neutral flavor.
Honey: Sweetener in the dipping sauce that balances heat.
Chinese mustard: Adds a tangy punch to the dipping sauce.
Gochujang: Fermented chili paste brings a mild but complex heat.
Rice wine vinegar: For a mild acidity that brightens the sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The great thing about this Crispy Chicken Spring Rolls Recipe is how easily it can be personalized to suit your taste or dietary needs. Feel free to experiment with the filling and dipping sauce to make it truly your own!

Vegetarian Variation: Swap the ground chicken for diced tofu or tempeh and use soy sauce instead of oyster sauce. I tried this once for a friend who’s vegetarian, and the spring rolls were just as delicious and packed with flavor!
Spicy Kick: Add finely chopped fresh chili or a teaspoon of chili garlic sauce to the filling for an extra punch. It really wakes up the flavors and pairs beautifully with the sweet dipping sauce.
Seasonal Veggies: Feel free to swap in seasonal vegetables like julienned bell peppers, bean sprouts, or shredded zucchini. I love adding crunchy bell peppers in summer for a fresh twist.
Gluten-Free Option: Use gluten-free lumpia wrappers if you need to avoid gluten—just keep in mind they might be a bit more delicate when frying.
Low Oil Version: The air fryer method reduces oil usage and still produces a tasty spring roll. I use this approach when I want a lighter snack without sacrificing the crispiness too much.

Step-by-Step: How I Make Crispy Chicken Spring Rolls Recipe

A woman's hand is holding a single half-eaten spring roll, showing its inside layers of light rice noodles mixed with small bits of orange carrot, green herbs, and pale yellow filling. The spring roll is golden brown and crispy on the outside. It is being dipped into a small glass bowl filled with a clear brown dipping sauce, which sits on a white plate. Around the bowl are six more whole spring rolls, all golden brown and arranged neatly. The plate is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Veggies and Aromatics

Before you start cooking, get all your vegetables and aromatics ready. Mince the garlic and shallot, thinly slice the green onions, finely chop the shiitake mushrooms, shred the cabbage, grate the carrot, and chop the cilantro. Having everything prepped ahead makes the cooking process so much smoother—trust me, this step takes about 10 to 15 minutes but is key for even cooking and flavor development.

Step 2: Cook the Mushrooms and Ground Chicken

Heat 2 tablespoons of avocado oil and 1 tablespoon of toasted sesame oil in a large skillet over medium-high heat. Add the minced garlic, shallot, green onions, and chopped shiitake mushrooms. Stir frequently as the mushrooms soften and brown slightly—this should take about 8 minutes. Then add the ground chicken, breaking it up into smaller pieces as it cooks. Once the chicken is no longer pink, stir in 2 tablespoons of oyster sauce and 1 teaspoon of fine sea salt. Cook everything together for 2 more minutes, then remove the skillet from heat and let the filling cool to room temperature. This cooling step stops the chicken from cooking further and helps when mixing with the other ingredients.

Step 3: Soak and Prep the Rice Noodles

Place 2 ounces of thin rice vermicelli noodles in a large bowl and cover with boiling water. Let them soak for exactly 3 minutes to soften but not become mushy. Then drain the noodles and roughly cut them in half. This helps the noodles distribute better throughout the filling without clumping together—a little patience here goes a long way!

Step 4: Combine the Filling Ingredients

In a large mixing bowl, combine the shredded cabbage, grated carrot, chopped cilantro, prepared noodles, and the cooled chicken and mushroom mixture. Mix thoroughly but gently, separating noodle clumps by hand to evenly spread everything throughout the filling. The balance of textures—from crunchy cabbage to tender meat and slippery noodles—is what makes each bite satisfying.

Step 5: Prepare Your Wrappers and Egg Wash

Crack a large egg into a small bowl and whisk it well to make your egg wash. Open your package of flour-based spring roll wrappers and cover them immediately with a damp paper towel to prevent drying and tearing while you work. This keeps them pliable and easy to roll.

Step 6: Assemble Your Spring Rolls

Place one wrapper on your clean work surface in a diamond shape, with a corner pointing toward you. If you love the fresh herbal note, place 1 or 2 basil or Thai basil leaves on the bottom third closest to you. Spoon a generous portion of the filling onto the basil or directly on the wrapper if not using herbs.

Next, lightly brush all four wrapper edges with your egg wash. Fold the bottom corner over the filling, pulling it snug to form a tight roll. Then fold the left and right corners inward like an envelope flap, and continue rolling away from you until the top corner seals the spring roll completely. Press firmly to ensure it stays closed. If you notice any tears, simply tuck another wrapper edge over it to seal in the filling.

Set the finished roll on a plate covered with damp paper towels while you finish rolling the rest. This helps avoid any drying or cracking before frying.

Step 7: Fry or Air Fry to Crispy Perfection

For the crispiest results, heat 4 cups of peanut oil in a deep pot to exactly 350°F (177°C). Carefully drop 2 to 4 spring rolls into the hot oil. Fry for about 4 to 5 minutes, turning occasionally, until they turn a beautiful golden brown. Remove your spring rolls with a slotted spoon and drain on a wire rack to keep them crisp.

If you prefer a lighter option, preheat your air fryer to 390°F (198°C). Lightly spray the spring rolls with cooking spray and air fry them for 10 to 15 minutes until they’re crispy and golden. They won’t be quite as crunchy as fried, but they’re a delicious alternative!

Step 8: Whip Up the Sweet and Tangy Dipping Sauce

In a small bowl, combine 6 tablespoons honey, 1 tablespoon oyster sauce, 1 teaspoon Chinese mustard, 1 teaspoon Gochujang, and 1 teaspoon rice wine vinegar. Stir well until everything is blended together beautifully. This sauce is the perfect balance of sweet, spicy, and tangy that makes these spring rolls utterly addictive.

Top Tip

Mastering the Crispy Chicken Spring Rolls Recipe is all about paying attention to details that make your rolls perfectly crispy and flavorful every time. Here are some of my favorite tips to help you make the best spring rolls at home!

Keep wrappers moist: Always cover your wrappers with damp paper towels as you work. This prevents them from drying out and tearing, which can be frustrating when rolling.
Even filling distribution: When mixing the filling, take your time to break up clumps of noodles and spread everything evenly. This ensures every bite is packed with flavor.
Seal with egg wash: Don’t skip brushing the wrapper edges with egg wash—it’s the secret to sealing your spring rolls tightly and neatly, helping them hold together when frying.
Oil temperature matters: Maintain your frying oil at 350°F (177°C) for that perfect golden crunch. Too hot and the rolls burn; too cool and they soak up oil and get greasy.

How to Serve Crispy Chicken Spring Rolls Recipe

The image shows a square white pastry sheet placed on a wooden board with a white marbled background. In the center near the edge of the pastry, there is one layer of filling consisting of small pieces of cooked chicken, shredded carrots, light green cabbage, and bean sprouts, all mixed together. A woman's hand is gently folding the pastry sheet over the filling, preparing to wrap it. The colors in the filling include light brown chicken, orange carrots, green cabbage, and white bean sprouts, creating a fresh, colorful contrast with the pale dough. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an inviting presentation, sprinkle some finely chopped cilantro or sliced green onions on top of the spring rolls. If you love a fresh herbal note, adding a few Thai basil leaves on your serving plate complements the flavors beautifully. Serve with a small bowl of the homemade sweet and tangy dipping sauce on the side for the perfect bite every time.

Side Dishes

These crispy chicken spring rolls pair wonderfully with light, refreshing sides like a crisp Asian cucumber salad or pickled daikon and carrots. For a heartier spread, steamed jasmine rice or simple stir-fried vegetables balance well. Don’t forget a chilled glass of iced green tea to wash it all down!

Make Ahead and Storage

Storing Leftovers

If you have leftover spring rolls, store them in an airtight container in the refrigerator for up to 2 days. Make sure they are cool before storing to keep the wrappers from becoming soggy.

Freezing

To freeze cooked spring rolls, let them cool completely. Arrange them on a parchment-lined baking sheet, making sure they’re not touching, and freeze for 1 to 2 hours until firm. Then transfer them into airtight freezer bags or containers. They keep well for up to 3 months.

Reheating

Reheat frozen spring rolls in a 375°F oven for 15 to 20 minutes or use your air fryer at 375°F for 6 to 12 minutes until heated through and crispy. This restores their wonderful crunch and warm, flavorful filling.

Frequently Asked Questions:

Can I use rice paper wrappers instead of flour-based spring roll wrappers?

For this Crispy Chicken Spring Rolls Recipe, it’s best to use flour-based square spring roll or lumpia wrappers. Rice paper wrappers tend to be too soft and won’t achieve the same crispy texture when fried.

Is it okay to make the filling ahead of time?

Absolutely! The filling can be prepared up to 2 days in advance and stored covered in the refrigerator, saving you time on the day you plan to assemble and fry your spring rolls.

What’s the best oil temperature for frying spring rolls?

Maintain the peanut oil at 350°F (177°C) to ensure the spring rolls cook evenly and develop that beautiful golden crisp without absorbing too much oil or burning.

Can I air fry these spring rolls instead of deep frying?

Yes, you can! Preheat your air fryer to 390°F (198°C), lightly spray the spring rolls with cooking spray, and air fry for 10 to 15 minutes. They won’t be quite as crispy as deep-fried, but still delicious and a bit lighter.

Final Thoughts

Making these Crispy Chicken Spring Rolls Recipe from scratch is such a rewarding experience. The crispiness of the wrappers combined with that flavorful ground chicken and shiitake mushroom filling is just irresistible. Whether you fry them or air fry for a lighter option, these rolls are perfect for sharing with family and friends. I hope you enjoy making and savoring them as much as I do—happy cooking!