Description

These Crispy Spring Rolls are irresistibly flavorful with a savory ground chicken and shiitake mushroom filling wrapped in thin, crispy spring roll wrappers. Perfectly fried for ultimate crispness or air fried for a lighter option, they come with a deliciously sweet and tangy dipping sauce made from honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar. Ideal as an appetizer or snack, these spring rolls are easy to make and impressive to serve.

Ingredients

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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 noodles (like vermicelli noodles)
1 large egg (for egg wash)
1 (12 oz) 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

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Instructions

Prepare vegetables: Mince the garlic and shallot, slice the green onions thin, finely chop shiitake mushrooms, shred cabbage, grate the carrot, and chop the cilantro so everything is ready for cooking and mixing.
Cook mushrooms and chicken: Heat avocado oil and toasted sesame oil in a large skillet over medium-high heat. Add garlic, shallot, green onion, and mushrooms. Cook, stirring often, until mushrooms reduce and brown slightly, about 8 minutes. Add ground chicken, breaking it into small crumbles, and cook until no longer pink. Stir in oyster sauce and sea salt, cook 2 more minutes. Remove from heat and cool to room temperature.
Prepare noodles: Place rice noodles in a large bowl and cover with boiling water. Let stand for 3 minutes, then drain. Cut the noodles roughly in half to make them easier to mix into the filling.
Make filling: In a large bowl, combine shredded cabbage, grated carrot, chopped cilantro, noodles, and cooled chicken-mushroom mixture. Mix thoroughly, separating noodles so they spread evenly throughout.
Make egg wash: Crack the egg into a small bowl and whisk well. Set aside.
Prepare wrappers: Open spring roll wrapper package and keep wrappers covered with damp paper towels to prevent drying while working.
Roll spring rolls: Place one wrapper on the work surface with a corner facing you. If using basil leaves, arrange 1 to 2 leaves in a single layer on the bottom third. Spoon filling onto the wrapper over basil or directly on wrapper, forming a small mound near the bottom. Brush egg wash on all four edges. Fold bottom corner over filling snugly, fold left and right sides inward, then roll upward, sealing the top corner with egg wash.
Set aside rolled spring rolls: Place finished rolls on a tray and cover with damp paper towels to keep moist while rolling the rest.
Fry spring rolls: Heat peanut oil in a deep pot to 350°F (177°C), leaving space at the top. Carefully add 2 to 4 spring rolls and fry until golden brown, about 4 to 5 minutes. Remove to a wire rack to drain. Repeat with remaining rolls.
Air fry alternative: Preheat air fryer to 390°F (198°C). Lightly spray basket with cooking spray and air fry spring rolls until crispy, 10 to 15 minutes.
Make dipping sauce: In a small bowl, stir together honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar until well combined. Serve alongside spring rolls.

Notes

Use square flour-based spring roll or lumpia wrappers, not rice paper wrappers which are usually round and won't crisp properly.
Rice vermicelli noodles are best for the filling; alternatively, use noodles from instant rice noodle soup packets without the seasoning.
The filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
To freeze, cool cooked spring rolls completely, freeze on a parchment-lined tray until firm, then transfer to freezer bags for up to 3 months. Reheat in a 375°F oven for 15 to 20 minutes or air fry at 375°F for 6 to 12 minutes.
Use Fry Daddy or similar devices for safer and easier deep frying at home.
Keep wrappers covered with damp paper towels to prevent drying and tearing while rolling.
If a wrapper tears, overlap it with another wrapper layer to seal properly.

Nutrition

Serving Size: 1 spring roll
Calories: 130 kcal
Sugar: 4 g
Sodium: 320 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 35 mg