Description
These crispy homemade spring rolls feature a flavorful ground chicken and shiitake mushroom filling wrapped in thin, crunchy flour-based wrappers. Fried to golden perfection and paired with a sweet, tangy, and spicy dipping sauce, they make a perfect appetizer or snack that’s hard to eat just one of. You can also air fry them for a lighter version.
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 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 mushrooms, shred cabbage, grate carrot, and chop cilantro to have all ingredients ready.
- Cook mushrooms and aromatics: Heat avocado oil and toasted sesame oil in a skillet over medium-high heat. Add garlic, shallot, green onion, and mushrooms. Cook, stirring often, until mushrooms brown and reduce, about 8 minutes.
- Add and cook chicken: Add ground chicken to the skillet, breaking it into small crumbles. Cook until no longer pink. Stir in oyster sauce and salt, cook another 2 minutes, then remove from heat to cool.
- Prepare noodles: Place rice noodles in a bowl and cover with boiling water. Let stand 3 minutes, then drain and cut roughly in half for easier mixing.
- Make filling: In a large bowl, combine cabbage, carrot, cilantro, noodles, and cooled chicken-mushroom mixture. Mix thoroughly, separating noodles for even distribution.
- Make egg wash: Whisk the egg in a small bowl until blended. Set aside.
- Prepare wrappers: Keep wrappers covered with damp paper towels to prevent drying out.
- Assemble spring rolls: Place one wrapper on a surface with a corner toward you. Optionally lay 1-2 basil leaves on the bottom third. Spoon filling onto bottom third. Lightly brush all four edges with egg wash. Fold bottom corner over filling, then fold sides in like an envelope. Roll tightly upward and seal the top corner with egg wash.
- Set aside: Place rolled spring rolls covered with damp paper towels to keep from drying out while rolling the rest.
- Fry spring rolls: Heat peanut oil in a deep pot to 350°F (177°C). Fry 2-4 rolls at a time for 4-5 minutes until golden brown. Transfer to wire rack to drain. Repeat with remaining rolls.
- Alternatively air fry: Preheat air fryer to 390°F (198°C). Lightly spray rolls with cooking spray and air fry 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 square flour-based spring roll or lumpia wrappers for best crispiness; avoid round rice paper wrappers.
- Thin rice vermicelli noodles work best; pre-soak noodles for quick softening.
- The filling can be made up to 2 days ahead and stored airtight in the fridge.
- To freeze cooked spring rolls, cool completely, freeze on a parchment-lined tray until firm, then store in freezer bags for up to 3 months.
- Reheat frozen rolls in a 375°F oven for 15-20 minutes or air fry at 375°F for 6-12 minutes.
- Frying in a controlled fryer like a Fry Daddy helps achieve even crisping safely.
- Keep wrappers covered with damp towels while working to prevent drying and tearing.
- Avoid thick egg roll wrappers, which may bubble and alter texture.
Nutrition
- Serving Size: 1 spring roll
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 35 mg
