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Crispy Chicken Spring Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 9 reviews
  • Author: Maya
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 20 spring rolls
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian

Description

These crispy spring rolls feature a flavorful filling of ground chicken, shiitake mushrooms, rice noodles, cabbage, and fresh herbs wrapped in thin square wrappers and fried to golden perfection. Served with a tangy and sweet dipping sauce made with honey, oyster sauce, Chinese mustard, gochujang, and rice wine vinegar, these spring rolls offer the perfect balance of textures and tastes, ideal as a delicious appetizer or snack.

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)
  • 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: Before starting, finely mince garlic, shallot, and slice green onions. Shred cabbage, grate carrot, and chop cilantro for use later.
  2. Cook mushrooms and aromatics: 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 chopped shiitake mushrooms. Cook, stirring frequently, until mushrooms reduce and brown, about 8 minutes.
  3. Cook chicken: Add ground chicken to the skillet, breaking it up into small crumbles. Cook until no longer pink, then stir in 2 tablespoons oyster sauce and 1 teaspoon fine sea salt. Cook for 2 more minutes, then remove from heat and let cool to room temperature.
  4. Prepare noodles: Place rice vermicelli noodles in a large bowl and cover with boiling water. Let stand for 3 minutes, then drain. Roughly cut the noodles in half to make mixing easier.
  5. Make spring roll filling: In a large bowl, combine shredded cabbage, grated carrot, chopped cilantro, noodles, and cooled chicken-mushroom mixture. Mix thoroughly, separating noodles to distribute evenly.
  6. Make egg wash: Crack egg into a small bowl and whisk well. Set aside for sealing wrappers.
  7. Prepare wrappers: Remove one spring roll wrapper from the package, keeping the rest covered with damp paper towels to prevent drying.
  8. Assemble spring rolls: Place the wrapper on a work surface with a corner pointing toward you (diamond shape). Optionally, lay 1-2 basil leaves on the bottom third. Spoon a small amount of filling onto the basil or wrapper. Lightly brush all four edges of the wrapper with egg wash. Fold the bottom corner over the filling snugly, fold left and right sides inward, then roll up tightly toward the top, sealing with egg wash on the top corner.
  9. Set aside rolled spring rolls: Place finished rolls on a tray and cover with damp paper towels to prevent drying. Continue rolling the remaining wrappers.
  10. Fry spring rolls: Heat peanut oil in a deep pot to 350°F (177°C), leaving space from the top. Fry 2 to 4 spring rolls at a time until golden brown, about 4 to 5 minutes. Remove and drain on a wire rack. Repeat with remaining rolls.
  11. Alternatively, air fry spring rolls: Preheat air fryer to 390°F (198°C). Lightly spray basket with cooking spray. Air fry spring rolls for 10 to 15 minutes until crispy.
  12. 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 square flour-based spring roll or lumpia wrappers for the crispiest texture; avoid round rice paper wrappers.
  • Rice vermicelli noodles can be found in the Asian food aisle; alternatively use noodles from a single-serving instant rice noodle soup packet without seasoning.
  • You can prepare the filling up to 2 days ahead and store in an airtight container in the refrigerator.
  • To freeze spring rolls, freeze them individually on a lined baking sheet until firm, then transfer to airtight bags and freeze for up to 3 months. Reheat in oven at 375°F for 15 to 20 minutes or air fry at 375°F for 6 to 12 minutes.
  • Frying tip: Use a deep fryer or a heavy deep pot with a thermometer to maintain oil temperature at 350°F for even cooking.
  • Keep wrappers covered with damp paper towels while assembling to prevent drying and tearing.
  • If wrappers tear, cover tears by overlapping with extra wrapper layers during rolling.
  • Oil used for frying is not included in nutritional estimates as amounts vary based on cooking method.

Nutrition

  • Serving Size: 1 spring roll
  • Calories: 140 kcal
  • Sugar: 4 g
  • Sodium: 310 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 35 mg

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