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

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 (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

Cook Mode Prevent your screen from going dark

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