If you’re craving that perfect crunchy bite filled with savory goodness, you’ve got to try this Crispy Chicken Spring Rolls Recipe. I love how these rolls balance a flavorful chicken and shiitake mushroom filling with a crispy golden wrapper — and that honey-based dipping sauce? Game changer!
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Why You'll Love This Recipe
I honestly can’t stop making these crispy chicken spring rolls every time I want a crowd-pleaser or a snack that feels special. They’re addictive, simple enough to prepare at home, and because you can fry or air-fry them, they’re super versatile for any occasion.
- Crisp and tender: The thin flour-based wrappers turn golden and crunchy, while the filling stays juicy and flavorful.
- Flavor-packed filling: Ground chicken, shiitake mushrooms, fresh herbs, and vermicelli noodles create a wonderful texture and taste.
- Sweet and tangy dipping sauce: A honey and oyster sauce blend laced with Chinese mustard and gochujang gives you complex, addictive flavors.
- Flexible cooking methods: Fry them for ultimate crispiness or air-fry for a lighter option without sacrificing taste.
Ingredients & Why They Work
Gathering the right ingredients is half the fun — and trust me, picking up thin lumpia wrappers (flour-based, not rice paper) is key for that perfect crispy crunch. Here’s a quick rundown of what you'll need and why each ingredient matters.
- Avocado oil: Its high smoke point makes it perfect for browning the filling and frying the rolls without breaking down.
- Toasted sesame oil: Adds a nutty depth to the filling that’s subtle but essential.
- Garlic, shallot, and green onions: Aromatics that build the base layer of flavor.
- Shiitake mushrooms: Offer a meaty texture and umami boost that pairs wonderfully with chicken.
- Cabbage, carrot, and cilantro: Fresh vegetables that add crunch, color, and brightness to the filling.
- Ground chicken: Lean and tender protein that soaks up the savory sauce perfectly.
- Oyster sauce: Provides a savory, slightly sweet, and salty note, integral to the filling and dipping sauce.
- Fine sea salt: Enhances all the natural flavors without overpowering.
- Thin rice noodles (vermicelli): Give the filling a delicate chew and help bind ingredients together.
- Egg (for egg wash): Acts as the glue that seals your spring rolls, so they stay intact during frying.
- Flour-based spring roll wrappers: The key to that incredible crispiness you’re craving — avoid rice paper for this recipe.
- Basil or Thai basil leaves (optional): Add a fresh herbal note if you want a little green surprise in every bite.
- Peanut oil: Perfect for deep frying thanks to its neutral flavor and high smoke point.
- Honey, Chinese mustard, Gochujang, and rice wine vinegar: These ingredients combine to make a dipping sauce that is sweet, spicy, tangy, and totally addictive.
Make It Your Way
One of the best things about this Crispy Chicken Spring Rolls Recipe is how easy it is to tailor it to your personal taste or dietary needs. Feel free to mix and match ingredients or try different cooking methods to make these spring rolls truly your own!
- Vegetarian Variation: I once swapped the ground chicken for crumbled firm tofu and added extra shiitake mushrooms for an umami-packed vegetarian version that still delivered a great texture and flavor punch.
- Spice it Up: Adding a bit more gochujang directly into the filling gave my rolls a lovely kick that paired perfectly with the sweet honey sauce—it’s a fun way to bring some heat to the party.
- Air Fryer Delight: If you want a lighter option without giving up much on crispiness, air frying at 390°F (198°C) for 10 to 15 minutes works beautifully. I like to spray the rolls lightly with cooking spray beforehand for the crispiest finish.
- Fresh Herb Boost: Using Thai basil instead of regular basil adds a hint of anise flavor that freshens up each bite—definitely try it if you want to brighten these rolls.
- Noodle Alternatives: Don’t have rice vermicelli? I’ve had great results using thin glass noodles soaked and chopped similarly, giving a slightly different texture but still absorbing all the savory juices wonderfully.
Step-by-Step: How I Make Crispy Chicken Spring Rolls Recipe
Step 1: Ready Your Veggies and Aromatics
Start by mincing garlic, shallot, and green onions, plus chopping those shiitake mushroom stems finely. Shred the cabbage, grate the carrot, and chop the cilantro so everything’s prepped and ready. Having all your ingredients ready before cooking makes the process smooth and stress-free.
Step 2: Cook Mushrooms and Aromatics
Heat 2 tablespoons of avocado oil and 1 tablespoon toasted sesame oil in a large skillet over medium-high heat. Add your minced garlic, shallot, green onions, and chopped shiitake mushrooms. Stir frequently as you cook until the mushrooms soften, reduce, and turn slightly golden, about 8 minutes. This step builds so much flavor in your filling—don’t rush it!
Step 3: Add and Cook Ground Chicken
Next, add the ground chicken to the skillet. Break it into small pieces and cook until there’s no pink left—this should take just a few minutes. Stir in 2 tablespoons of oyster sauce and 1 teaspoon of fine sea salt, then cook for another 2 minutes to let the flavors meld. Remove the skillet from heat and allow the mixture to cool to room temperature before mixing with the other ingredients.
Step 4: Soak and Prep the Noodles
Place the rice vermicelli noodles in a bowl and cover with boiling water. Let them soak for 3 minutes, then drain well. Cutting the noodles roughly in half makes mixing easier and helps distribute them evenly throughout the filling.
Step 5: Combine Filling Ingredients
In a large bowl, toss together the shredded cabbage, grated carrot, chopped cilantro, prepared noodles, and the cooled chicken-mushroom mixture. Take a moment to pull apart noodle clumps so every spring roll gets a perfect filling balance.
Step 6: Whisk Egg Wash and Prepare Wrappers
Crack one large egg into a small bowl and whisk until smooth—that egg wash will help seal your spring rolls beautifully. Meanwhile, open the package of spring roll wrappers and cover them with damp paper towels to keep them from drying out while you work.
Step 7: Assemble Your Spring Rolls
Place a wrapper on your surface in a diamond shape with a corner pointing towards you. Optionally, add 1-2 basil leaves across the bottom third of the wrapper for an aromatic boost. Spoon a generous portion of filling onto the basil or wrapper bottom, then brush a light coating of egg wash along all four edges to help seal.
Step 8: Roll and Seal the Rolls
Fold the bottom corner over the filling tightly, then fold in the sides like envelope flaps to encase the filling. Roll upwards firmly until you reach the top corner, then seal the edge with more egg wash. Place completed rolls on a plate covered with damp paper towels to keep them from drying while you finish rolling the rest.
Step 9: Fry or Air Fry ‘Em Up
For the crispiest golden texture, heat 4 cups of peanut oil in a deep pot to 350°F (177°C). Fry 2 to 4 rolls at once for 4 to 5 minutes until golden brown. Drain on a wire rack and repeat with remaining rolls. Alternatively, preheat your air fryer to 390°F (198°C), lightly spray the rolls with cooking spray, and air fry for 10 to 15 minutes to get a lighter yet still crunchy treat.
Step 10: Whip Up the Perfect Dipping Sauce
While your spring rolls crisp, mix 6 tablespoons honey, 1 tablespoon oyster sauce, 1 teaspoon Chinese mustard, 1 teaspoon gochujang, and 1 teaspoon rice wine vinegar in a small bowl. This sauce is that perfect sweet, tangy, and spicy companion your spring rolls deserve.
Top Tip
Mastering the Crispy Chicken Spring Rolls Recipe is all about small details that make a big difference in texture and flavor. Here are some tips gathered from my own kitchen adventures that will elevate your rolls every time.
- Keep Wrappers Covered: Always keep your lumpia wrappers under damp paper towels while you work. It prevents them from drying out and tearing, which can be frustrating mid-roll.
- Control the Oil Temperature: Use a thermometer to heat your peanut oil to a steady 350°F (177°C) before frying. The perfect temperature ensures the rolls get golden, crispy, and not greasy.
- Separate the Noodles: When mixing the filling, take time to gently pull apart the soaked rice vermicelli noodles. Clumps in the filling can cause uneven cooking and texture.
- Don't Skip the Egg Wash Seal: Brushing egg wash on the edges seals your rolls firmly and helps keep them from bursting open while frying or air frying.
How to Serve Crispy Chicken Spring Rolls Recipe
Garnishes
Fresh herbs really brighten these spring rolls—try a handful of chopped cilantro, Thai basil leaves, or even some thinly sliced green onions sprinkled on top. Lime wedges on the side add a lovely tangy contrast that pairs beautifully with the honey-based dipping sauce. For an extra pop of texture, sprinkle some toasted sesame seeds just before serving.
Side Dishes
Serve your spring rolls alongside a light Asian slaw or cucumber salad to add freshness. Steamed jasmine rice or a simple fried rice also make great companions if you want to turn this appetizer into a more filling meal. And don't forget a cold beer or a crisp white wine to complement those crispy bites!
Make Ahead and Storage
Storing Leftovers
If you have any leftover spring rolls, store them uncovered on a wire rack in the fridge for up to 2 days to keep them crisp. If you cover them tightly, the moisture can soften the crispy exterior.
Freezing
You can freeze cooked spring rolls for up to 3 months. After frying or air frying, let them cool completely, then place on a parchment-lined tray, making sure they don't touch. Freeze until solid (1-2 hours), then transfer to a freezer-safe bag or container.
Reheating
To reheat frozen spring rolls, bake them in a preheated oven at 375°F for 15 to 20 minutes or air fry at 375°F for 6 to 12 minutes until heated through and crispy again. This keeps them from turning soggy like a microwave would.
Frequently Asked Questions:
Absolutely! While shiitake mushrooms add an earthy flavor and great texture, you can substitute with cremini or button mushrooms. Just chop them finely and cook until browned to get the best flavor.
Lumpia wrappers are thin, flour-based, square sheets that become wonderfully crispy when fried. Rice paper wrappers are thinner, round, and tend to be more delicate — they don’t crisp up the same way and can tear easily, so lumpia wrappers work best for this recipe.
Yes! Simply replace the ground chicken with a plant-based protein like crumbled tofu, tempeh, or finely chopped roasted vegetables. Adjust the seasoning and oyster sauce accordingly or use vegetarian oyster sauce alternatives.
Air frying is a great lighter alternative and yields crispy rolls, though they won't be quite as golden and crunchy as deep-fried ones. It’s perfect if you're avoiding oil but still want a tasty result.
Final Thoughts
Making this Crispy Chicken Spring Rolls Recipe has been such a joyful journey. The mix of aromatic mushrooms, tender chicken, and crunchy wrappers paired with that perfectly balanced dipping sauce never fails to impress. Whether you're cooking for family, friends, or just indulging yourself, these spring rolls bring warmth and happiness to the table – enjoy every crunchy, savory bite!
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Crispy Chicken Spring Rolls Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 20 spring rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Low Lactose
Description
These Crispy Spring Rolls feature a flavorful ground chicken and shiitake mushroom filling wrapped in thin, crispy flour wrappers. Fried to golden perfection or air-fried for a lighter option, they are served with a sweet and tangy honey-based dipping sauce balanced with oyster sauce, Chinese mustard, and gochujang. Perfect as a delicious appetizer or snack that’s hard to stop eating!
Ingredients
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
- ½ cup grated carrot
- ½ 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 (flour-based 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
- Prepare the vegetables: Mince the garlic, shallot, and green onions. Remove and finely chop shiitake mushroom stems, shred cabbage, grate carrot, and chop cilantro to have everything ready before 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 minced garlic, shallot, green onion, and chopped shiitake mushrooms. Cook while stirring often until mushrooms reduce and brown slightly, 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, cooking an additional 2 minutes. Remove from heat and let cool to room temperature.
- Prepare noodles: Place rice noodles in a bowl and cover with boiling water. Let soak for 3 minutes, then drain. Cut noodles roughly in half to make mixing easier.
- 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 any noodle clumps.
- Make egg wash: Crack egg into a small bowl and whisk until well blended. Set aside.
- Prepare wrappers: Open the wrapper package and cover the wrappers with damp paper towels to prevent drying.
- Assemble spring rolls: Remove one wrapper, placing it on the work surface with a corner facing you (diamond shape). Optionally place 1-2 basil leaves across the bottom third. Spoon filling onto the basil or wrapper bottom third. Lightly brush egg wash along all four edges.
- Roll spring rolls: Fold the bottom corner over the filling snugly, then fold in left and right sides like an envelope. Continue rolling upwards tightly and seal the top corner with egg wash.
- Set aside rolls: Place assembled rolls on a plate covered by damp paper towels to prevent drying while finishing the rest.
- Fry spring rolls: Heat peanut oil in a deep pot to 350°F (177°C), leaving space on top. Carefully fry 2-4 rolls at a time for 4 to 5 minutes or until golden brown. Remove to a wire rack to drain. Repeat with remaining rolls.
- Air fry alternative: Preheat air fryer to 390°F (198°C). Lightly spray rolls with cooking spray and air fry for 10 to 15 minutes until crispy.
- 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 are too delicate.
- Rice vermicelli noodles can be substituted with noodles from instant rice noodle packs (discard seasoning).
- Make filling up to 2 days ahead; store in an airtight container in the fridge.
- To freeze, cool cooked spring rolls, freeze on a parchment-lined tray until firm, then transfer to freezer bags. Freeze up to 3 months.
- Reheat frozen rolls in a 375°F oven for 15 to 20 minutes or air fry 6 to 12 minutes.
- If frying at home, consider using an electric fryer for safety and ease.
- Keep wrappers covered with damp towels while working to prevent drying and tearing.
Nutrition
- Serving Size: 1 spring roll
- Calories: 140 kcal
- Sugar: 3 g
- Sodium: 230 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 25 mg
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