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 (170g) 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 (450g) 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, flour-based); 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 that golden, flaky crunch paired with a juicy, savory filling, you’re going to adore this Crispy Chicken Spring Rolls Recipe. These rolls are loaded with tender ground chicken, earthy shiitake mushrooms, and fresh veggies wrapped in delicate, crisp wrappers—pure snack perfection!

A close-up of a crispy, golden brown spring roll being held by a woman's hand, dipped halfway into a clear glass bowl filled with glossy reddish-brown dipping sauce; the spring roll is cut open to show layers of white rice noodles mixed with small pieces of orange carrot and green herbs inside. The bowl is placed on a white plate that holds several other whole spring rolls with similar golden crispiness, all set on a white marbled surface. 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 can't stress enough how these spring rolls became an instant favorite in my kitchen. I mean, who doesn’t love biting into something crispy outside with a flavorful, juicy filling inside? Plus, the homemade dipping sauce really ties it all together beautifully.

Perfectly Crispy Wrappers: Using flour-based spring roll wrappers gives you that signature crunch every time.
Rich, Flavorful Filling: Ground chicken combined with shiitake mushrooms, cabbage, and herbs creates an unbeatable savory bite.
Sweet and Tangy Dipping Sauce: The honey and Gochujang blend balances heat and sweetness, elevating every roll.
Flexible Cooking Method: Whether you fry or air fry, these rolls come out deliciously crispy.

Ingredients & Why They Work

Before you start, it’s good to gather everything and understand why each ingredient is essential. Fresh shiitake mushrooms add an earthy depth, while rice vermicelli noodles bring light texture without overpowering. And trust me, that combination of avocado and toasted sesame oil makes the filling fragrant and irresistible.

Flat lay of thin square flour-based spring roll wrappers arranged neatly in a stack, a cluster of fresh green Thai basil leaves, a small white bowl filled with thin vermicelli rice noodles, a medium pile of finely shredded white cabbage, a small mound of grated bright orange carrot, a handful of fresh green cilantro sprigs, a group of plump fresh shiitake mushrooms with stems removed, a few whole uncracked brown eggs, a small white bowl containing minced pale yellow garlic cloves, a small white bowl with finely minced shallots, thinly sliced fresh green onions arranged in a neat line, a small white bowl of deep golden toasted sesame oil, a small white bowl of light yellow avocado oil, a small white bowl with shiny dark brown oyster sauce, a small white bowl filled with golden honey, a small white bowl holding bright red Gochujang paste, a small white bowl with clear rice wine vinegar, and a small white bowl containing vibrant yellow Chinese mustard—all ingredients fresh and natural, 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 mild flavor and high smoke point make it perfect for sautéing without burning your garlic or shallots.
Toasted sesame oil: Adds a warm, nutty aroma that takes the filling to the next level.
Garlic: Minced finely, it infuses the filling with savory depth.
Shallot: Gives a subtle sweetness that balances the garlic and mushrooms.
Green onions: Provide a gentle, fresh bite to brighten the filling.
Shiitake mushrooms: Their unique earthy taste adds umami and texture.
Cabbage: Finely shredded for crunch and moisture balance.
Carrot: Grated to bring natural sweetness and color.
Cilantro: Chopped fresh for a hint of herbal freshness.
Ground chicken: The lean protein base that keeps the rolls juicy and light.
Oyster sauce: For that savory-slightly sweet umami punch.
Fine sea salt: To bring out and balance all the flavors.
Rice vermicelli noodles: Softened and chopped to prevent clumping—adds an interesting textural pop.
Large egg: Whisked for an egg wash to seal each wrapper perfectly.
Flour-based spring roll wrappers: Square in shape and thin enough to crisp up nicely without breaking.
Basil or Thai basil leaves (optional): For an aromatic layer inside each roll.
Peanut oil: The frying oil of choice, neutral and with a high smoke point for perfect golden results.
Honey: Sweetens the dipping sauce naturally, balancing the heat.
Chinese mustard: Adds a sharp kick to the sauce.
Gochujang: Korean chili paste that brings umami and gentle heat.
Rice wine vinegar: Brightens and balances the dipping sauce flavors.

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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 beauty of this Crispy Chicken Spring Rolls Recipe lies in its versatility. Feel free to tweak the filling or dipping sauce to suit your taste buds or dietary needs—there are plenty of ways to make these spring rolls uniquely yours!

Vegetarian Variation: Swap out ground chicken for firm tofu or tempeh, and double up on shiitake mushrooms for that umami punch. I tried this once with crumbled tofu and extra mushrooms, and it was surprisingly flavorful and just as satisfying.
Spicy Kick: If you love heat, add a splash of Sriracha or finely chopped fresh chili to the filling. Mixing extra Gochujang into the dipping sauce amps up the spice as well.
Seasonal Veggies: Incorporate shredded zucchini, bean sprouts, or julienned bell peppers for extra crunch and color. I especially enjoy adding fresh julienned red bell pepper during summer—it brightens the filling beautifully.
Gluten-Free Option: Use gluten-free spring roll wrappers and tamari in place of oyster sauce, making it safe for gluten-sensitive friends while keeping all the flavor.
Air Fryer Friendly: If you prefer a lighter version, the air fryer method reduces oil usage but still gives a lovely crispiness—perfect for a quick weeknight appetizer or snack.

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

A close-up image shows two woman's hands folding a thin, light yellow spring roll wrapper over a filling on a wooden surface. The spring roll wrapper is delicate and smooth with a slight translucency, revealing a mix of fillings inside with hints of brown and orange colors. One side of the wrapper is folded up while the other side is being rolled tightly inward by the woman's hands. Small bits of yellow filling are visible on the wooden surface near the spring roll wrapper. The surface behind the spring roll is a wooden cutting board with a warm, natural grain texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Gather and Prep Your Veggies

Start by mincing the garlic and shallot, then thinly slicing the green onions. Finely chop the shiitake mushrooms—about 2 cups after removing stems. Shred the cabbage and grate the carrot, then chop the cilantro. Having all your veggies prepped ahead makes the cooking process smooth and enjoyable.

Step 2: Sauté Mushrooms and Aromatics

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 mushrooms. Stir frequently as the mushrooms soften and begin to brown, about 8 minutes. You’ll notice a rich, savory aroma filling your kitchen at this point—delicious!

Step 3: Add Ground Chicken and Finish Cooking

Now add 1 pound of ground chicken, breaking it up with your spatula to create small crumbles. Cook until the chicken turns white all over and no pink remains. Stir in 2 tablespoons oyster sauce and 1 teaspoon fine sea salt, then cook for another 2 minutes. Remove the skillet from the heat and let the mixture cool to room temperature—this step ensures the filling will be perfect when you assemble the rolls.

Step 4: Soften and Prepare Rice Noodles

Place 2 ounces of thin rice vermicelli noodles into a large bowl, then cover with boiling water. Let them soften for exactly 3 minutes, then drain thoroughly. Cut the noodles roughly in half to make mixing easier and prevent clumping. This little trick helps the noodles blend beautifully throughout the filling.

Step 5: Combine Filling Ingredients

In a large mixing bowl, put together the shredded cabbage, grated carrot, chopped cilantro, prepared noodles, and the cooled chicken and mushroom mixture. Mix thoroughly to evenly distribute all ingredients, especially pulling apart any noodle clumps so every bite is balanced and full of flavor.

Step 6: Prepare the Egg Wash and Wrappers

Crack 1 large egg into a small bowl and whisk until smooth—this egg wash will act like glue for sealing your spring rolls. Open the package of square spring roll wrappers and cover them with damp paper towels to keep them from drying out as you work. Staying organized here will save you headaches later!

Step 7: Assemble Your Spring Rolls

Place one wrapper on your work surface in a diamond shape, with a corner pointing toward you. If you like, add 1 or 2 basil or Thai basil leaves along the bottom third. Spoon a small mound of filling on top. Then, brush a thin layer of egg wash along all four edges of the wrapper. This helps seal the roll perfectly when you fold it up.

Step 8: Roll and Seal

Fold the bottom corner over the filling, gently pulling back for a snug roll. Fold the sides in like envelope flaps, then continue rolling up toward the top corner. Press the top corner down firmly with egg wash to seal the roll closed. Place the finished spring roll on a tray and cover with damp paper towels to keep moist while you work on the rest.

Step 9: Fry Until Golden and Crispy

Heat 4 cups of peanut oil in a deep pot to 350°F (177°C), ensuring there is enough space to avoid overflow when adding the rolls. Carefully lower 2 to 4 spring rolls into the hot oil and fry for 4 to 5 minutes until the wrappers turn a gorgeous golden brown. Transfer to a wire rack to drain. Repeat with the remaining rolls. Enjoy the satisfying crispness and the irresistible aroma filling your kitchen!

Step 10: Air Fryer Option for a Lighter Touch

If you prefer to avoid frying, preheat your air fryer to 390°F (198°C). Lightly spray the basket with cooking spray, then air fry the spring rolls for 10 to 15 minutes until crispy, flipping halfway if you like. While the texture won’t be quite the same as deep frying, these still turn out delicious and are a perfect option when you want less oil.

Step 11: 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 until smooth and well blended. Serve the sauce alongside your crispy chicken spring rolls to elevate every bite with a perfect balance of sweet, savory, and spicy flavors.

Top Tip

These little Crispy Chicken Spring Rolls are absolute crowd-pleasers, and a few key tips can make your cooking experience smoother and your rolls even tastier. Here’s what I’ve learned along the way to help you get that perfect crunch and flavor every time.

Keep Wrappers Covered: I always keep the spring roll wrappers covered with a damp towel as I work. It prevents them from drying out and tearing, which can be frustrating when rolling.
Seal with Egg Wash: Using the egg wash to seal the edges not only keeps the rolls closed during frying but also gives you a nicely golden finish.
Don’t Overfill Rolls: I’ve found that a modest mound of filling makes rolling easier and helps maintain the crispiness of the wrapper without bursting open.
Fry in Batches: Avoid overcrowding the pot when frying. Cooking 2 to 4 at a time keeps the oil temperature steady for that beautiful golden brown color.

How to Serve Crispy Chicken Spring Rolls Recipe

A white round plate holds seven golden brown spring rolls arranged loosely on the right side, each with a crispy, smooth outer texture showing slight color variations from light to medium golden shades. On the left side of the plate is a small clear round cup filled with a glossy brown dipping sauce. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a fresh and vibrant touch, garnish your crispy chicken spring rolls with thinly sliced green onions, a sprinkle of chopped cilantro, or a few Thai basil leaves alongside. A wedge of lime on the side adds a zesty brightness that balances the richness beautifully.

Side Dishes

These spring rolls pair wonderfully with simple Asian-style sides like a refreshing cucumber salad, steamed jasmine rice, or a light noodle salad tossed in sesame and rice vinegar dressing. For a fun appetizer platter, add edamame or pickled vegetables alongside for extra variety.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To keep their crispness, let the spring rolls cool completely before storing and avoid stacking them too tightly.

Freezing

To freeze, first let the cooked spring rolls cool entirely. Then lay them out in a single layer on a parchment-lined tray so they don’t stick and freeze for 1 to 2 hours. After they’re firm, transfer to freezer-safe bags and keep them frozen for up to 3 months.

Reheating

Reheat frozen spring rolls in a preheated oven at 375°F for 15 to 20 minutes or air fry at 375°F for about 6 to 12 minutes until they’re hot and crispy again. Avoid microwaving to keep the wrappers crisp and delicious.

Frequently Asked Questions:

Can I use other types of mushrooms instead of shiitake?

Absolutely! While shiitake mushrooms add a wonderful umami flavor, you can substitute with cremini, button, or oyster mushrooms. Just chop them finely and sauté until nicely browned for best results.

Are there any alternatives to frying if I want a healthier option?

Yes! You can cook these spring rolls in an air fryer at 390°F for 10 to 15 minutes. They won’t be quite as crispy as deep-fried, but still delicious and much lighter.

What makes this Crispy Chicken Spring Rolls Recipe different from egg rolls?

These spring rolls use thin flour-based spring roll wrappers which fry up extra crispy and light, unlike egg rolls which typically have thicker, chewier wrappers. The filling here also includes shiitake mushrooms and vermicelli noodles for texture.

Can I prepare the filling ahead of time?

Yes, the filling can be made up to 2 days ahead and stored in an airtight container in the fridge. Just keep it chilled until you’re ready to assemble the rolls.

Final Thoughts

Making these Crispy Chicken Spring Rolls is truly a labor of love that’s so worth it. The combination of savory, tender chicken, earthy shiitake mushrooms, and crisp vegetables wrapped in a delicate, golden shell with that sweet and tangy dipping sauce is pure joy in every bite. Whether for a family dinner, party, or just a fun weekend project, I hope you enjoy making and sharing this recipe as much as I do. Happy cooking!