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Crispy Chicken Spring Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Ava
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 18 servings 1x
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian

Description

These crispy homemade spring rolls feature a flavorful ground chicken and shiitake mushroom filling combined with fresh vegetables and thin rice noodles, wrapped in delicate flour-based spring roll wrappers. Perfectly fried until golden and served with a sweet and tangy honey-based dipping sauce, they offer a crunchy texture and rich umami taste. For a lighter option, air frying is possible though the rolls will be less crispy. Ideal as an appetizer or snack to impress family and guests.

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 (12 oz) package square spring roll wrappers (lumpia wrappers, flour-based, not rice paper)
  • 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, shallot; thinly slice green onions; finely chop shiitake mushrooms; shred cabbage; grate carrot; chop cilantro. Have these ready before cooking.
  2. Cook Mushrooms and Aromatics: Heat avocado oil and toasted sesame oil in a large skillet over medium-high heat. Add garlic, shallot, green onions, and shiitake mushrooms. Cook while stirring often for about 8 minutes until mushrooms reduce and begin to brown.
  3. Add and Cook Ground Chicken: Add ground chicken to the skillet, breaking it into small crumbles. Cook until no longer pink and cooked through. Stir in oyster sauce and sea salt, cook for 2 more minutes. Remove from heat and let cool to room temperature.
  4. Prepare Noodles: Place rice noodles in a bowl and cover with boiling water. Let soak for 3 minutes until tender. Drain and cut noodles roughly in half for easier mixing.
  5. Make Filling: In a large bowl, combine cabbage, carrot, cilantro, noodles, and cooled chicken-mushroom mixture. Mix thoroughly, separating noodles so they are evenly distributed throughout the filling.
  6. Make Egg Wash: Crack egg into a small bowl and whisk until blended. Set aside for sealing rolls.
  7. Prepare Wrappers: Keep spring roll wrappers covered with damp paper towels to prevent drying. Work with one wrapper at a time.
  8. Assemble Spring Rolls: Place one wrapper on work surface in diamond shape, corner pointing toward you. If using, lay 1-2 basil leaves on bottom third of wrapper. Spoon filling onto basil or directly on wrapper, forming a small mound centered at bottom third. Lightly brush egg wash on all four edges of wrapper.
  9. Roll Spring Rolls: Fold bottom corner over filling, pulling back to make a snug roll. Fold left and right sides inward like an envelope flap. Continue rolling upward tightly and seal the top corner with egg wash.
  10. Set Aside Rolls: Place rolled spring rolls on a tray and cover with damp paper towels to prevent drying. Repeat rolling with remaining wrappers and filling.
  11. Fry Spring Rolls: Heat peanut oil in a deep pot to 350°F (177°C), leaving enough space to avoid overflow. Fry 2 to 4 rolls at a time, cooking 4 to 5 minutes until golden brown. Remove and drain on wire rack. Repeat with remaining rolls.
  12. Alternative Air Frying: Preheat air fryer to 390°F (198°C). Lightly spray air fryer basket. Air fry spring rolls for 10 to 15 minutes until crispy, though less crispy than frying.
  13. Make Dipping Sauce: In a small bowl, combine honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar. Stir well and serve alongside spring rolls.

Notes

  • Use flour-based square spring roll or lumpia wrappers for best crispiness; avoid rice paper wrappers as they don't fry well.
  • Rice vermicelli noodles work best; cut them roughly to prevent clumping.
  • Make filling up to 2 days ahead and store in an airtight container in the refrigerator.
  • For freezing, freeze cooked rolls on a parchment-lined tray until firm, then store in airtight bags for up to 3 months. Reheat in oven at 375°F for 15-20 minutes or air fry at 375°F for 6-12 minutes.
  • If frying at home, consider using an electric fryer like Fry Daddy for easy and safe frying.
  • Keep wrappers covered with damp towels to avoid drying and tearing. If a tear occurs, cover it during rolling to seal properly.
  • The nutrition facts exclude frying oil as amounts vary based on method.

Nutrition

  • Serving Size: 1 spring roll
  • Calories: 150 kcal
  • Sugar: 4 g
  • Sodium: 300 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 1.5 g
  • Protein: 8 g
  • Cholesterol: 35 mg

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