Description

These Crispy Spring Rolls feature a flavorful filling of ground chicken, shiitake mushrooms, and fresh vegetables wrapped in thin, crispy flour-based wrappers. They are perfectly golden and crunchy when fried but can also be air-fried for a lighter option. Served with a sweet, tangy, and spicy dipping sauce, they are a delicious appetizer or snack that’s hard to eat just one of.

Ingredients

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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 vermicelli noodles
1 large egg (for egg wash)
1 (12oz) package square flour-based spring roll wrappers (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

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Instructions

Prepare Vegetables: Mince garlic, shallot, and slice green onions thinly. Shred cabbage, grate carrot, chop cilantro, and finely chop shiitake mushrooms. Have all ingredients ready for cooking.
Cook Mushrooms and Aromatics: Heat 2 tablespoons avocado oil and 1 tablespoon toasted sesame oil in a large skillet over medium-high heat. Add garlic, shallot, green onion, and chopped shiitake mushrooms. Cook, stirring often, until mushrooms reduce in size and brown, about 8 minutes.
Cook Ground Chicken: Add ground chicken to the skillet, breaking it into small crumbles. Cook until no longer pink and cooked through. Stir in 2 tablespoons oyster sauce and 1 teaspoon salt; cook for 2 more minutes. Remove from heat and let cool to room temperature.
Prepare Noodles: Place thin rice vermicelli noodles in a large bowl and cover with boiling water. Let stand for 3 minutes, then drain. Cut the noodles roughly in half to ease mixing.
Make Filling: In a large bowl, combine cabbage, carrot, cilantro, noodles, and cooled chicken and mushroom mixture. Mix thoroughly, separating noodles to distribute evenly.
Make Egg Wash: Crack the egg into a small bowl and whisk until well blended. Set aside.
Prepare Wrappers: Remove spring roll wrappers from packaging and cover with damp paper towels to prevent drying.
Assemble Spring Rolls: Place one wrapper on work surface with a corner pointing toward you (diamond shape). Optionally place 1-2 basil leaves on the bottom third. Spoon a small mound of filling onto the bottom third. Brush egg wash along all four edges of the wrapper. Fold the bottom corner over the filling snugly; fold left and right sides inward; roll upwards tightly. Seal the top corner with egg wash.
Repeat Rolling: Place finished spring rolls on a tray covered with damp towels to prevent drying while assembling remaining rolls.
Fry Spring Rolls: Heat peanut oil in a deep pot to 350°F (177°C), leaving room to prevent overflow. Fry 2-4 spring rolls at a time until golden brown, about 4 to 5 minutes. Drain on wire rack. Repeat until all are fried.
Air Fry Option: Preheat air fryer to 390°F (198°C). Lightly spray basket with cooking spray and arrange spring rolls. Air fry for 10 to 15 minutes until crispy, turning if needed.
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 square flour-based spring roll or lumpia wrappers for best crispiness; avoid round rice paper wrappers.
Thin rice vermicelli noodles work best; break them up to prevent clumping.
Make filling up to 2 days ahead and store in an airtight container in the refrigerator.
Freeze cooked spring rolls by placing them spread out on parchment paper until frozen hard, then transfer to bags; freeze up to 3 months.
Reheat frozen spring rolls in a 375°F oven for 15-20 minutes or air fry at 375°F for 6-12 minutes.
When working with wrappers, keep them covered with a damp towel to prevent drying and tearing.
For frying, a small electric fryer like a Fry Daddy is convenient and safe.

Nutrition

Serving Size: 1 spring roll
Calories: 130 kcal
Sugar: 3 g
Sodium: 250 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 35 mg