Description
Crispy Spring Rolls with a flavorful ground chicken and shiitake mushroom filling, wrapped in thin, crunchy spring roll wrappers and served with a sweet and tangy dipping sauce. This recipe yields perfectly golden and crispy rolls achieved by frying, with an air fryer alternative for a lighter version.
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 like vermicelli noodles
- 1 large egg (for egg wash)
- 1 (12oz) package square spring roll wrappers (lumpia wrappers, flour-based)
- 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 garlic and shallot, slice green onions thin, chop shiitake mushrooms, shred cabbage, grate carrot, and chop cilantro so all vegetables are ready to 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 onion, and mushrooms, cooking until mushrooms reduce and brown, about 8 minutes. Add ground chicken and cook, breaking into small crumbles until no longer pink. Stir in 2 tablespoons oyster sauce and 1 teaspoon salt; cook 2 more minutes. Remove from heat and cool to room temperature.
- Prepare Noodles: Place rice noodles in a large bowl, cover with boiling water, and let stand for 3 minutes. Drain and cut noodles roughly in half to make mixing easier.
- Make Filling: In a large bowl, combine shredded cabbage, grated carrot, chopped cilantro, noodles, and cooled chicken mushroom mixture. Mix well, separating noodles and evenly distributing filling ingredients.
- Make Egg Wash: Whisk the egg in a small bowl until well blended; set aside.
- Prepare Wrappers: Open spring roll wrappers and cover them with damp paper towels to keep from drying out.
- Roll Spring Rolls: Remove one wrapper, place it on work surface with a corner pointing toward you. Optionally, place 1-2 basil leaves on bottom third of wrapper. Spoon a portion of filling onto basil or wrapper bottom third. Lightly apply egg wash along all four edges. Fold bottom corner over filling snugly, fold left and right sides inward, then roll upwards to seal tightly. Press top corner firmly to seal. Place rolled spring rolls on a plate covered with damp paper towels to prevent drying. Repeat with remaining wrappers and filling.
- Fry Spring Rolls: Heat peanut oil in a deep pot to 350°F (177°C), leaving ample space to avoid overflow. Fry 2 to 4 spring rolls at a time until golden brown, about 4 to 5 minutes. Remove and place on a wire rack to cool slightly. Repeat until all rolls are cooked.
- Alternatively, Air Fry Spring Rolls: Preheat air fryer to 390°F (198°C). Lightly spray the basket with cooking spray. Air fry spring rolls 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. Serve alongside spring rolls.
Notes
- Use square flour-based spring roll or lumpia wrappers for a crispy texture; avoid rice paper wrappers which are round and not suitable.
- Rice vermicelli noodles work best; you may use instant rice noodle packets without seasoning as a substitute.
- The filling can be prepared up to 2 days in advance and stored in an airtight container refrigerated.
- Freeze cooked spring rolls on a parchment-lined tray until hard, then transfer to freezer bags for up to 3 months. Reheat in a 375°F oven for 15-20 minutes or air fry at 375°F for 6-12 minutes from frozen.
- If frying, use a dedicated fryer like the Fry Daddy for ease and safety.
- Keep wrappers covered with a damp towel to prevent drying and tearing; tears can be covered by overlapping wraps when rolling.
Nutrition
- Serving Size: 1 spring roll
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg
