Description
These Crispy Spring Rolls feature a flavorful ground chicken and shiitake mushroom filling wrapped in thin, crispy flour-based wrappers. They are perfectly fried for ultimate crispiness or air-fried as a lighter alternative. Served with a sweet and tangy dipping sauce, they make an irresistible appetizer or snack that's hard to eat just one of.
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 noodles (vermicelli noodles)
- 1 large egg (for egg wash)
- 1 (12 oz) 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 Vegetables: Mince the garlic and shallot, slice the green onions thinly, chop the shiitake mushrooms finely, shred the cabbage, grate the carrot, and chop the cilantro. Set all aside for later use.
- 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, stirring often, until mushrooms reduce and brown slightly, about 8 minutes. Add ground chicken, break it into small crumbles, and cook until no longer pink. Stir in oyster sauce and salt. Cook for 2 more minutes, then remove from heat and let cool to room temperature.
- Prepare Noodles: Place rice noodles in a large bowl and cover with boiling water. Let stand for 3 minutes until softened, then drain. Roughly cut the noodles in half to make mixing easier.
- Make Filling: In a large bowl, combine shredded cabbage, grated carrot, chopped cilantro, prepared noodles, and cooled chicken-mushroom mixture. Mix thoroughly, separating noodles to distribute them evenly throughout the filling.
- Make Egg Wash: Crack the egg into a small bowl and whisk until well blended. Set aside.
- Prepare Wrappers: Open the package of spring roll wrappers and cover with a damp paper towel to prevent drying out. Keep them covered throughout the rolling process.
- Roll Spring Rolls: Remove one wrapper, placing it diamond-shaped with a corner pointing towards you. If using, place 1-2 basil leaves on the bottom third of the wrapper. Spoon a small mound of filling onto the basil or wrapper. Lightly brush egg wash on all four edges of the wrapper. Fold the bottom corner over the filling, pulling to make a snug roll. Fold left and right sides inward, then roll up towards the top corner. Press to seal the roll. Place rolled spring rolls covered with damp paper towels while rolling the rest.
- Fry Spring Rolls: Heat peanut oil in a deep pot to 350°F (177°C), leaving several inches space to avoid overflow. Carefully place 2 to 4 spring rolls into the hot oil, cooking until golden brown, about 4 to 5 minutes. Remove and drain on a wire rack. Repeat with remaining rolls.
- Air Fry Option: Preheat air fryer to 390°F (198°C). Lightly spray with cooking spray and air fry spring rolls until crispy, about 10 to 15 minutes.
- Make Dipping Sauce: In a small bowl, combine honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar. Stir well and serve alongside the spring rolls for dipping.
Notes
- Use flour-based square spring roll or lumpia wrappers for best crispiness; avoid round rice paper wrappers.
- Rice vermicelli noodles work best; cut them roughly to ease mixing.
- Make filling up to 2 days ahead and store airtight in the fridge.
- To freeze spring rolls, freeze individually on a baking sheet for 1 to 2 hours, then store in freezer bags 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.
- If frying, a fryer like Fry Daddy provides safer and easier handling.
- Keep wrappers covered with damp paper towels to prevent drying and tearing during assembly.
Nutrition
- Serving Size: 1 spring roll
- Calories: 140 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 40 mg
