Description
These crispy spring rolls feature a flavorful ground chicken and shiitake mushroom filling wrapped in thin, crispy flour-based wrappers. Fried to golden perfection and served with a delightful sweet and tangy dipping sauce, they make an irresistible appetizer or snack that’s perfect for any occasion.
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-ounce) package square spring roll wrappers (flour-based 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 garlic, shallot, slice green onions, chop shiitake mushrooms, shred cabbage, grate carrot, and chop cilantro. 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 minced garlic, shallot, green onion, and shiitake mushrooms. Cook, stirring often, until mushrooms reduce and brown slightly, about 8 minutes.
- Add and cook chicken: Add ground chicken, breaking it into small crumbles. Cook until no longer pink, then stir in oyster sauce and salt. Cook for 2 more minutes. Remove skillet from heat and cool filling to room temperature.
- Prepare noodles: Place rice noodles in a large bowl, cover with boiling water, and let soak for 3 minutes. Drain and roughly cut noodles in half to make mixing easier.
- Mix filling: In a large bowl, combine cabbage, carrot, cilantro, noodles, and cooled chicken mushroom mixture. Mix well, separating noodle clumps evenly throughout the filling.
- Make egg wash: Crack the egg into a small bowl and whisk until well blended. Set aside.
- Prepare wrappers: Remove one spring roll wrapper from the package and keep the rest covered with damp paper towels to prevent drying.
- Assemble spring rolls: Place wrapper on work surface in diamond shape with a point toward you. Optionally place 1-2 basil leaves on bottom third of wrapper. Spoon a portion of filling onto basil or wrapper bottom third. Lightly brush all four wrapper edges with egg wash.
- Roll spring rolls: Fold the bottom corner of the wrapper over the filling tightly. Fold the left and right sides inward, then continue rolling away from you until sealed at the top corner. Press top firmly to seal.
- Repeat: Place rolled spring rolls on a plate covered with damp paper towels to prevent drying and continue rolling remaining wrappers.
- Fry spring rolls: Heat peanut oil in a deep pot to 350°F (177°C). Fry 2 to 4 spring rolls at a time until golden brown, about 4 to 5 minutes. Remove and drain on a wire rack. Repeat with remaining rolls.
- Air fry option: Preheat air fryer to 390°F (198°C). Lightly spray spring rolls with cooking spray. Air fry for 10 to 15 minutes until crispy.
- Make dipping sauce: In a small bowl, stir together honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar. Serve alongside spring rolls.
Notes
- Use flour-based square spring roll or lumpia wrappers for best crispness. Avoid rice paper wrappers.
- Rice vermicelli noodles work best; soaking noodles softens them for the filling.
- The filling can be made up to 2 days ahead and stored covered in the fridge.
- To freeze cooked spring rolls, cool completely, freeze on parchment-lined tray until firm (1-2 hours), then store in airtight bags for up to 3 months.
- Reheat frozen spring rolls in a 375°F oven for 15-20 minutes or air fryer at 375°F for 6-12 minutes until heated through.
- If frying at home, consider a fry basket or Fry Daddy for safer and easier cooking.
- Keep wrappers covered with damp paper towels to prevent drying and tearing while rolling.
- If wrappers tear slightly, seal with overlapping wrapper layers to avoid filling leakage.
Nutrition
- Serving Size: 1 spring roll
- Calories: 160 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 35 mg
