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Crispy Chicken Vegetable Spring Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 4 reviews
  • Author: Riley
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 18 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian

Description

These crispy spring rolls are packed with a flavorful ground chicken and shiitake mushroom filling, wrapped in thin, flaky lumpia wrappers. They feature a perfect balance of textures with a crispy exterior and tender, savory interior, complemented by a sweet and tangy dipping sauce made with honey, oyster sauce, and spicy gochujang. Ideal as an appetizer or snack, these spring rolls can be fried for ultimate crispness or air-fried for a lighter version.

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 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)

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: Mince garlic and shallot, slice green onions thin, chop shiitake mushroom stems finely, shred cabbage, grate carrot, and chop cilantro. Keep all ready for later steps.
  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 garlic, shallot, green onions, and mushrooms. Cook while stirring frequently until mushrooms reduce in size and brown lightly, about 8 minutes. Add ground chicken and cook, breaking it into small crumbles until no longer pink and cooked through. Stir in 2 tablespoons oyster sauce and 1 teaspoon salt, cook for 2 more minutes, then remove skillet from heat and allow mixture to cool to room temperature.
  3. Prepare Noodles: Place rice vermicelli noodles in a large bowl and cover with boiling water. Let soak for 3 minutes until softened, then drain well. Roughly cut noodles in half to prevent clumping, then set aside.
  4. Make Spring Roll Filling: In a large bowl, combine shredded cabbage, grated carrot, chopped cilantro, prepared noodles, and cooled chicken mushroom mixture. Mix thoroughly, separating the noodles to evenly distribute throughout the filling.
  5. Make Egg Wash: Crack the egg into a small bowl and whisk until smooth. Set aside for sealing the wrappers.
  6. Prepare Wrappers: Keep spring roll wrappers covered with damp paper towels to prevent drying out. Remove one wrapper and place on work surface in a diamond orientation with a corner facing you.
  7. Assemble Spring Rolls: Optionally place 1-2 basil leaves on the bottom third of the wrapper closest to you. Spoon a moderate amount of filling onto the basil or directly onto the wrapper. Lightly brush egg wash around all four edges. Fold the bottom corner over the filling snugly, then fold the left and right corners inward like an envelope. Continue rolling upwards tightly until the top corner, sealing firmly with the egg wash.
  8. Set Aside: Place assembled rolls on a tray covered with damp paper towels to keep moist while rolling the rest.
  9. Fry Spring Rolls: Heat peanut oil in a deep pot to 350°F (177°C), filling enough to deep fry but leaving space to avoid overflow. Carefully add 2 to 4 spring rolls at a time, frying until golden brown and crispy, about 4 to 5 minutes. Remove with a slotted spoon and drain on a wire rack. Repeat with remaining rolls.
  10. Air Fry Alternative: Preheat 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 crispy.
  11. Make Dipping Sauce: Combine honey, oyster sauce, Chinese mustard, gochujang, and rice wine vinegar in a small bowl. Stir until well blended. Serve alongside spring rolls.

Notes

  • Use flour-based square spring roll or lumpia wrappers for a crispy and light texture; avoid rice paper wrappers as they won't crisp well.
  • Rice vermicelli noodles soften quickly and can be cut roughly to prevent clumping in the filling.
  • Make filling up to 2 days in advance and refrigerate in an airtight container.
  • To freeze spring rolls, freeze individually on a parchment-lined 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 at 375°F for 6-12 minutes.
  • If frying at home, consider using a Fry Daddy or similar fry cooker for safer, convenient deep frying.
  • Keep wrappers covered with damp towels to prevent drying and stickiness during assembly.
  • Small tears in wrappers are acceptable if covered properly during rolling.

Nutrition

  • Serving Size: 1 spring roll
  • Calories: 150 kcal
  • Sugar: 3 g
  • Sodium: 350 mg
  • Fat: 7 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 40 mg

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