Name: Crispy Chicken Vegetable 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 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 spring roll wrappers (lumpia wrappers); 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’re on the hunt for the perfect appetizer that balances crispy textures with a savory, satisfying filling, this Crispy Chicken Vegetable Spring Rolls Recipe is exactly what you need. Imagine biting into a crunchy exterior with flavorful ground chicken, shiitake mushrooms, and fresh veggies rolled inside—a snack that’s simply irresistible!

A white plate holds eight golden brown spring rolls stacked neatly together, showing a crispy and smooth texture on each roll with slight color variations from light to deep golden. To the side of the rolls is a small clear container filled with a thick, reddish-brown dipping sauce. The plate rests on a white marbled surface, and the light highlights the crispy edges and slight oil sheen on the rolls. 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 Vegetable Spring Rolls Recipe
Top Tip
How to Serve Crispy Chicken Vegetable Spring Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chicken Vegetable Spring Rolls Recipe

Why You'll Love This Recipe

I’ve made these spring rolls countless times, and each batch disappears faster than I can plate them. The combination of the crispy lumpia wrappers with the hearty ground chicken and earthy shiitake mushrooms keeps me coming back — plus, that sweet and tangy dipping sauce is just the perfect finishing touch.

Perfect crunch: The thin lumpia wrappers fry up to a beautiful crisp that you don’t get with thicker or rice paper wrappers.
Flavor-packed filling: Ground chicken, shiitake mushrooms, and fresh vegetables come together for a well-balanced, tasty bite.
Flexible cooking methods: Fry them traditionally for max crispiness or air-fry for a lighter option without sacrificing flavor.
Sweet & tangy dipping sauce: The honey, oyster sauce, and gochujang combo adds a spicy-sweet zing that complements every bite.

Ingredients & Why They Work

Just a quick note before you shop—grab the lumpia wrappers (not rice paper) for that signature crispiness, and opt for fresh shiitake mushrooms for an earthy depth. Rice vermicelli noodles might seem like a surprise here, but they add a subtle texture that keeps the filling light and helps everything stick together perfectly.

Flat lay of five whole uncracked brown garlic cloves, one small shallot with purplish skin, two green onions sliced thin with white and green parts visible, a cluster of fresh shiitake mushrooms with brown caps and stems removed, a small pile of finely shredded pale green cabbage, a small mound of bright orange grated carrot, a small bunch of fresh cilantro with green leaves and stems, a small pile of cooked ground chicken with a light golden brown color, two ounces of cooked thin white rice vermicelli noodles loosely arranged, one whole brown egg with clean shell in a small white ceramic bowl for egg wash, a neat stack of square pale white spring roll wrappers arranged like a diamond, two fresh Thai basil leaves with deep green color, a few tablespoons of golden avocado oil in a small white bowl, a small white bowl filled with dark amber toasted sesame oil, and a small white bowl containing a reddish mixture representing the sweet and tangy dipping sauce -- all arranged symmetrically and proportionally 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: It has a high smoke point, perfect for cooking the filling without burning the garlic and shallots.
Toasted sesame oil: Adds a warm, nutty aroma that deepens the flavor right from the start.
Garlic: Freshly minced to give the filling a fragrant punch.
Shallot: Adds mild sweetness and complexity without overpowering the other ingredients.
Green onions: Bring a bright, fresh bite that balances the meatiness.
Shiitake mushrooms: Their rich, umami flavor elevates the entire filling.
Cabbage: Finely shredded to add crunch and freshness inside the roll.
Carrot: Grated for subtle sweetness and color contrast.
Cilantro: Brings herby brightness that ties the flavors together.
Ground chicken: Lean and tender, perfect for binding the filling without heaviness.
Oyster sauce: Key for savory depth and a hint of sweetness in both filling and sauce.
Fine sea salt: Enhances all the natural flavors.
Rice vermicelli noodles: Soften quickly and mix throughout the filling, adding texture and helping everything stick.
Egg: Used to seal the wrappers with a glossy, sticky wash.
Spring roll wrappers (lumpia wrappers): Thin, square, and flour-based for that crisp, flaky exterior.
Basil or Thai basil leaves (optional): A fresh herbal note if you want to add an extra layer of flavor inside each roll.
Peanut oil: Ideal for deep frying due to its high smoke point and neutral flavor.
Honey (for sauce): Balances the savory and spicy notes with natural sweetness.
Chinese mustard: Adds a bit of sharp heat to contrast the sweetness.
Gochujang: This Korean chili paste brings a unique spicy kick alongside depth and umami.
Rice wine vinegar: Gives the dipping sauce its bright, tangy finish.

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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

One of the best things about this Crispy Chicken Vegetable Spring Rolls Recipe is how easy it is to customize. Whether you want to swap ingredients based on dietary needs or add your own twist for extra flavor, these spring rolls are a perfect canvas to work with.

Vegetarian Variation: Swap the ground chicken for crumbled tofu or cooked diced tempeh. I tried this once with crispy tofu cubes and it was surprisingly delicious — the texture was a nice contrast to the shredded veggies, and the sauce still tied everything together beautifully.
Seafood Option: For a coastal flair, substitute ground chicken with finely chopped cooked shrimp or crab meat. Make sure to sauté the seafood just long enough to develop flavor without drying it out.
Seasonal Twist: Try adding finely diced bell peppers or snap peas in spring and summer for a pop of color and crunch. It adds freshness and makes the rolls even more vibrant.
Gluten-Free Friendly: Use gluten-free oyster sauce alternatives and check that your lumpia wrappers are gluten-free or replace with rice paper (though the texture will differ).
Spice It Up: Add finely chopped fresh chili or a dash of chili oil into the filling or dipping sauce to heat things up. It pairs so well with the slightly sweet honey base in the sauce!

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

A woman's hand is holding a single half-eaten spring roll, showing its inside layers of light rice noodles mixed with small bits of orange carrot, green herbs, and pale yellow filling. The spring roll is golden brown and crispy on the outside. It is being dipped into a small glass bowl filled with a clear brown dipping sauce, which sits on a white plate. Around the bowl are six more whole spring rolls, all golden brown and arranged neatly. The plate is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Veggies and Aromatics

Start by mincing garlic and shallot, slicing green onions thin, finely chopping shiitake mushroom stems, shredding cabbage, grating carrot, and chopping cilantro. Having everything prepped and ready makes the cooking process much smoother. Plus, the aromas from fresh garlic and shallot start awakening your senses for what’s to come!

Step 2: Cook Mushrooms and Chicken to Perfection

Heat 2 tablespoons avocado oil and 1 tablespoon toasted sesame oil in a large skillet over medium-high heat. Add the garlic, shallot, green onions, and shiitake mushrooms, stirring often for about 8 minutes until the mushrooms shrink and get a lovely light brown color. Then stir in the ground chicken, breaking it into small crumbles until there’s no more pink visible. Add 2 tablespoons oyster sauce and 1 teaspoon salt, cooking for 2 more minutes before removing the skillet from the heat. Let the mixture cool to room temperature; this is key for easier handling later.

Step 3: Soften and Prep Your Rice Noodles

Place the thin rice vermicelli noodles into a large bowl and cover them with boiling water. Let them soak for 3 minutes until softened. Drain well and roughly cut the noodles in half to prevent long strands from clumping together — this little step makes mixing the filling much easier and keeps the texture balanced.

Step 4: Make the Flavorful Filling

Grab a large bowl and combine the shredded cabbage, grated carrot, chopped cilantro, prepared noodles, and the cooled chicken mushroom mixture. Mix thoroughly, making sure to pull apart any noodle clumps so the filling is evenly textured and delicious in every bite.

Step 5: Prepare Your Egg Wash

Crack the egg into a small bowl and whisk it until smooth. This egg wash acts like glue for sealing your spring rolls, keeping all the goodness tucked safely inside when they hit the hot oil or air fryer basket.

Step 6: Carefully Assemble the Spring Rolls

Keep your spring roll wrappers covered with damp paper towels so they stay soft and pliable. Remove one wrapper and place it on your work surface like a diamond, with a corner facing you. If you love basil, add 1 or 2 basil leaves on the bottom third of the wrapper — it adds a fragrant layer that’s delightful. Spoon a moderate amount of filling over the basil or directly onto the wrapper, then brush egg wash around the edges. Fold the bottom corner up over the filling snugly, fold in the left and right corners like sealing an envelope, then roll tightly toward the top corner and firmly seal with more egg wash.

Step 7: Keep Them Covered While You Roll

Place your finished rolls on a tray covered with damp paper towels. This little trick prevents them from drying out while you assemble the rest, so each roll stays perfectly tender before frying or air frying.

Step 8: Frying for Ultimate Crispness

Heat 4 cups peanut oil in a deep pot to 350°F (177°C). Carefully add 2 to 4 spring rolls at a time—avoid overcrowding the pot. Fry for about 4 to 5 minutes until golden brown and crispy. Use a slotted spoon to transfer the rolls to a wire rack to drain excess oil. Repeat until all rolls are cooked, then try not to eat them all at once!

Step 9: Air Fryer Option for a Lighter Bite

If you want to skip deep frying, preheat your air fryer to 390°F (198°C). Lightly spray the basket with cooking spray, arrange spring rolls in a single layer, and cook for 10 to 15 minutes until nice and crispy. While not quite as crunchy as fried, this method still delivers satisfying texture and flavor.

Step 10: Whip Up the Sweet and Tangy Dipping Sauce

In a small bowl, stir together 6 tablespoons honey, 1 tablespoon oyster sauce, 1 teaspoon Chinese mustard, 1 teaspoon gochujang, and 1 teaspoon rice wine vinegar until smooth and well combined. This sauce ties the savory rolls together with a perfect balance of sweetness, tang, and just enough kick. Serve alongside your spring rolls and dip away!

Top Tip

Mastering the perfect crispy chicken vegetable spring rolls is all about the details. These tips from my own kitchen adventures will help you create spring rolls that impress every time!

Keep Wrappers Covered: I always keep the lumpia wrappers covered with a damp paper towel while working—that little trick prevents them from drying out and cracking, which can be frustrating mid-roll.
Don’t Overfill: I discovered that using a moderate amount of filling creates rolls that are easier to seal and hold together perfectly after frying.
Egg Wash Seal: Applying egg wash to all edges makes sealing much easier and ensures your rolls don’t burst open while cooking—trust me, this step is a game changer.
Oil Temperature Matters: Maintaining the peanut oil at a steady 350°F (177°C) gives the spring rolls that perfect golden crisp without absorbing too much oil or burning them.

How to Serve Crispy Chicken Vegetable Spring Rolls Recipe

The image shows a square white pastry sheet placed on a wooden board with a white marbled background. In the center near the edge of the pastry, there is one layer of filling consisting of small pieces of cooked chicken, shredded carrots, light green cabbage, and bean sprouts, all mixed together. A woman's hand is gently folding the pastry sheet over the filling, preparing to wrap it. The colors in the filling include light brown chicken, orange carrots, green cabbage, and white bean sprouts, creating a fresh, colorful contrast with the pale dough. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh herbs are a perfect finishing touch. Try sprinkling torn Thai basil or cilantro on top just before serving for a burst of fragrance. Thinly sliced green onions or a few chili slices also add color and a slight kick. And of course, don’t forget the warm, sweet, and tangy dipping sauce alongside for that delicious combo.

Side Dishes

Serve your crispy spring rolls alongside light Asian-inspired sides, such as a refreshing cucumber salad, steamed jasmine rice, or a simple miso soup. For something heartier, they also pair wonderfully with fried rice or a noodle stir-fry, making for a well-rounded meal.

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 maintain their crispiness, reheat them in an oven or air fryer rather than the microwave.

Freezing

To freeze your crispy chicken vegetable spring rolls, arrange them on a parchment-lined tray without touching and freeze until firm (about 1 to 2 hours). Then transfer them to a freezer-safe bag or container. They keep beautifully for up to 3 months.

Reheating

Reheat frozen spring rolls in a preheated 375°F oven for 15 to 20 minutes, or pop them in the air fryer at 375°F for 6 to 12 minutes until warmed through and crisp. Either method restores their wonderful crunch better than a microwave.

Frequently Asked Questions:

Can I use rice paper wrappers instead of lumpia wrappers?

Rice paper wrappers are not recommended for this recipe because they don’t crisp up like flour-based lumpia wrappers. For the best texture, stick with the square flour wrappers specified.

Is air frying a good alternative to deep frying?

Yes! Air frying is a lighter alternative and still produces tasty spring rolls. The texture won’t be quite as crisp as frying in oil, but it’s a great option if you prefer less oil or less mess.

How do I stop the rice vermicelli noodles from clumping in the filling?

After soaking the rice vermicelli, drain and roughly cut them in half. When combining with the filling, gently separate the noodles with your fingers to evenly distribute them and avoid clumps.

Can I prepare the spring roll filling in advance?

Absolutely! The filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator, which makes assembling the spring rolls quicker on the day you fry or air fry them.

Final Thoughts

These Crispy Chicken Vegetable Spring Rolls are a fantastic way to bring a little bit of Asian-fusion warmth and crunch to your table. Whether you choose to fry them to golden perfection or air fry for a lighter bite, the combination of tender filling and crispy wrapper will excite your palate. I hope this recipe brings you as much joy making and sharing as it has brought me. Happy cooking and enjoy every bite!