Description
These crispy spring rolls feature a flavorful ground chicken and vegetable filling encased in thin, crispy wrappers. Fried to perfection for a golden crunch, they come with a sweet and tangy dipping sauce that perfectly complements every bite. Ideal as an appetizer or snack, these spring rolls can also be made in the air fryer for a lighter alternative.
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 (12oz) package square spring roll wrappers (lumpia wrappers, not rice paper)
- 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, shallot, slice the green onions thin, chop the shiitake mushrooms, shred the cabbage, grate the carrot, and chop the cilantro. Set aside for assembling later.
- Cook mushrooms and chicken: Heat avocado and toasted sesame oils in a large skillet over medium-high heat. Add garlic, shallot, green onions, and mushrooms. Cook, stirring often, until mushrooms reduce and brown slightly, about 8 minutes. Add ground chicken, breaking it into small crumbles. Cook until no longer pink. Stir in oyster sauce and salt, cook for an additional 2 minutes. Remove from heat and let cool to room temperature.
- Prepare noodles: Place rice noodles in a large bowl and cover with boiling water. Let stand for 3 minutes, then drain. Cut noodles roughly in half to make them easier to mix.
- Mix filling: In a large bowl, combine shredded cabbage, grated carrot, chopped cilantro, prepared noodles, and the cooled chicken and mushroom mixture. Mix thoroughly, separating the noodles to ensure even distribution.
- Make egg wash: Crack egg into a small bowl and whisk until blended. Set aside.
- Prepare wrappers: Open the spring roll wrapper package and cover the wrappers with damp paper towels to prevent drying. Keep covered while working.
- Assemble spring rolls: Remove one wrapper and place it on your work surface with a corner pointing towards you (diamond shape). Optionally, place 1-2 basil leaves on bottom third closest to you. Spoon a mound of filling onto basil or directly on wrapper. Lightly brush egg wash along all edges. Fold bottom corner over filling, pull slightly to roll snugly, fold left and right sides inward, then roll upwards tightly, sealing top corner with egg wash.
- Repeat rolling: Place rolled spring rolls under damp paper towels to prevent drying while assembling the rest.
- Fry spring rolls: Heat peanut oil in a deep pot to 350°F. Fry 2 to 4 spring rolls at a time until golden brown, about 4 to 5 minutes. Drain on wire rack. Repeat with remaining rolls.
- Alternative air fry method: Preheat air fryer to 390°F. Lightly spray basket with cooking spray. Air fry rolls for 10 to 15 minutes until crispy.
- Make dipping sauce: In a small bowl, stir honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar together until well combined. Serve alongside spring rolls.
Notes
- Use square flour-based spring roll wrappers (lumpia wrappers) for best crispness; avoid rice paper wrappers as they are round and unsuitable.
- Rice vermicelli noodles from Asian markets or instant rice noodle packets (discard seasoning) can be used.
- Make filling up to 2 days ahead and store in airtight container in fridge.
- To freeze, cool cooked spring rolls completely, freeze on a parchment-lined sheet until hard, then store in freezer-safe bag for up to 3 months. Reheat in oven at 375°F for 15 to 20 minutes or air fry at 375°F for 6 to 12 minutes.
- Frying equipment like a Fry Daddy makes frying easier and safer but is optional.
- Keep wrappers covered with damp towels to prevent drying and tearing while rolling spring rolls.
- Do not include frying oil in nutrition calculation, as different cooking methods can be used.
Nutrition
- Serving Size: 1 spring roll
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 35 mg
