Description
These homemade crispy spring rolls boast a flavorful filling of ground chicken, shiitake mushrooms, and fresh vegetables wrapped in thin, crispy flour-based wrappers. Perfectly fried for maximum crispiness or air-fried for a lighter option, they are served with a sweet and tangy dipping sauce that complements every bite.
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 (like vermicelli noodles)
- 1 large egg (for egg wash)
- 1 (12 oz) package square spring roll wrappers (lumpia wrappers, flour-based)
- 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 so all vegetables are ready.
- Cook Mushrooms and Chicken: Heat 2 tablespoons avocado oil and 1 tablespoon 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 into small crumbles until no longer pink. Stir in 2 tablespoons oyster sauce and 1 teaspoon salt. Cook for 2 more minutes, then remove from heat and let cool to room temperature.
- Prepare Noodles: Place the 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 mixing easier.
- Make Filling: In a large bowl, combine cabbage, carrot, cilantro, noodles, and the cooled chicken and mushroom mixture. Mix well, separating noodles to distribute evenly.
- Make Egg Wash: Crack the egg into a small bowl and whisk until blended. Set aside.
- Prepare Wrappers: Keep spring roll wrappers covered with damp paper towels to prevent drying. Remove one wrapper and place it diamond-shaped on the work surface.
- Assemble Spring Rolls: If using, place 1 to 2 basil leaves on the bottom third of the wrapper, closest to you. Spoon a portion of filling onto the basil or directly onto the wrapper. Lightly brush egg wash around all four edges of the wrapper. Fold the bottom corner over the filling snugly, then fold left and right sides inward like an envelope. Roll upwards tightly and seal with egg wash. Place finished rolls under damp paper towels while you continue.
- Fry Spring Rolls: Heat peanut oil in a deep pot to 350°F (177°C), leaving several inches from the top to prevent overflow. Carefully fry 2 to 4 rolls at a time until golden brown, 4 to 5 minutes. Transfer to a wire rack to drain.
- Alternatively Air Fry Spring Rolls: Preheat air fryer to 390°F (198°C). Lightly spray rolls with cooking spray and air fry for 15 minutes or 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 (lumpia) wrappers for best crispness; avoid rice paper wrappers.
- Rice vermicelli noodles are preferred; thin instant noodles can be a substitute.
- Filling can be made up to 2 days in advance and refrigerated in an airtight container.
- Freeze cooked spring rolls on a lined tray for 1 to 2 hours before transferring to a freezer bag; freeze up to 3 months.
- Reheat frozen spring rolls in oven at 375°F for 15 to 20 minutes or air fry at 375°F for 6 to 12 minutes.
- Keep wrappers covered with damp paper towels to prevent drying and tearing.
- Use a Fry Daddy or similar device for safer, easier frying if preferred.
Nutrition
- Serving Size: 1 spring roll
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 35 mg
