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Crispy Chicken Spring Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 12 reviews
  • Author: Madison
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 20 spring rolls 1x
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian
  • Diet: Low Lactose

Description

Crispy Spring Rolls are a flavorful appetizer featuring a savory ground chicken and shiitake mushroom filling with shredded cabbage, carrots, and herbs, all wrapped in thin flour-based spring roll wrappers and fried to golden perfection. Served with a sweet and tangy dipping sauce made from honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar, these spring rolls offer a delicious combination of textures and tastes 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 (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)

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

  1. Prepare Vegetables: Before starting, mince the garlic, shallot, and slice the green onions. Finely chop the shiitake mushrooms, shred the cabbage, grate the carrot, and chop the cilantro to have all vegetables ready.
  2. Cook Mushrooms and Chicken: Heat 2 tablespoons avocado oil and 1 tablespoon toasted sesame oil in a large skillet over medium-high heat. Add minced garlic, shallots, green onions, and chopped mushrooms. Cook while stirring often until mushrooms reduce and brown slightly, about 8 minutes.
  3. Add Ground Chicken: Add ground chicken to the skillet breaking it into small crumbles. Cook until no longer pink, then stir in 2 tablespoons oyster sauce and 1 teaspoon fine sea salt. Cook for 2 more minutes, then remove from heat and allow mixture to cool to room temperature.
  4. Prepare Noodles: Place rice noodles in a bowl and cover with boiling water. Let stand for 3 minutes to soften, then drain. Cut noodles roughly in half to prevent clumping and make mixing easier.
  5. Make Filling: In a large mixing bowl, combine shredded cabbage, grated carrot, chopped cilantro, prepared noodles, and cooled chicken and mushroom mixture. Mix well, separating noodles evenly throughout the filling.
  6. Make Egg Wash: Crack the egg into a small bowl and whisk until fully blended. Set aside for sealing wrappers.
  7. Prepare Wrappers: Open spring roll wrappers and cover them with damp paper towels to prevent drying out while working.
  8. Assemble Spring Rolls: Remove one wrapper and lay it in a diamond shape. If using, place 1 to 2 basil or Thai basil leaves on the bottom third closest to you. Spoon filling onto the basil (or wrapper), forming a small mound. Lightly brush egg wash along all four edges.
  9. Roll Spring Rolls: Fold bottom corner over filling, pulling back slightly for a snug fit. Fold left and right sides inward over filling, like an envelope flap. Continue rolling upwards, sealing the top corner firmly with egg wash to close the roll.
  10. Repeat Rolling: Place finished rolls on a tray and cover with damp towels to keep moist. Repeat assembly with remaining wrappers and filling.
  11. Fry Spring Rolls: Heat peanut oil in a deep pot to 350°F (177°C), ensuring enough headspace to prevent overflow. Carefully add 2 to 4 rolls at a time and fry for 4 to 5 minutes until golden brown. Transfer to a wire rack to drain. Repeat with remaining rolls.
  12. Air Fry Alternative: If not frying, preheat air fryer to 390°F (198°C). Lightly spray basket with cooking spray and air fry spring rolls for 10 to 15 minutes until crispy, flipping halfway if desired.
  13. Make Dipping Sauce: In a small bowl, stir together honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar until combined. Serve alongside spring rolls.

Notes

  • Use flour-based square spring roll or lumpia wrappers for best crispiness; avoid rice paper wrappers as they do not hold up well for frying.
  • Rice vermicelli noodles can be sourced from the Asian aisle or instant noodle packets without seasoning.
  • Make filling up to 2 days ahead and store in airtight container in fridge for convenience.
  • For freezing: freeze cooked and cooled spring rolls on a tray until firm, then transfer to freezer bags for up to 3 months. Reheat frozen rolls in a 375°F oven for 15-20 minutes or air fry for 6-12 minutes until hot and crispy.
  • Frying in a dedicated fryer like a Fry Daddy increases safety and consistency.
  • Keep wrappers covered with damp towels to prevent drying and tearing while assembling.
  • If wrappers tear during rolling, overlap with another wrapper layer to seal properly.

Nutrition

  • Serving Size: 1 spring roll
  • Calories: 150 kcal
  • Sugar: 3 g
  • Sodium: 250 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: 8 g
  • Cholesterol: 45 mg

Find it online: https://heartyfoodie.com/crispy-chicken-spring-rolls-recipe/