Description
These crispy spring rolls feature a flavorful ground chicken and shiitake mushroom filling wrapped in thin, crispy flour-based wrappers. Perfectly fried or air fried, they come with a delicious sweet and tangy dipping sauce for a snack or appetizer 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, optional)
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, shallot, slice green onions, chop mushrooms, shred cabbage, grate carrot, and chop cilantro ahead of time so they’re ready to use.
- Cook Mushrooms and Chicken: Heat avocado and sesame oil in a large skillet over medium-high heat. Add garlic, shallot, green onion, and chopped shiitake mushrooms. Cook, stirring often, until mushrooms reduce and brown, about 8 minutes. Add ground chicken, breaking it into small crumbles. Cook until no longer pink. Stir in oyster sauce and sea salt and cook for 2 minutes. Remove from heat and cool to room temperature.
- Prepare Noodles: Place vermicelli noodles in a large bowl, cover with boiling water and let stand for 3 minutes. Drain and roughly cut noodles in half to separate them.
- Make Filling: In a large bowl, combine shredded cabbage, grated carrot, chopped cilantro, prepared noodles, and cooled chicken and mushroom mixture. Mix well to spread noodles evenly.
- Make Egg Wash: Crack egg into a small bowl and whisk until well blended. Set aside.
- Prepare Wrappers: Keep spring roll wrappers covered with damp paper towels to prevent drying out.
- Assemble Spring Rolls: Place one wrapper with a corner pointing toward you on a work surface. Optionally place 1-2 basil leaves near bottom third. Spoon filling onto basil or wrapper forming a small mound. Lightly brush all four edges with egg wash. Fold bottom corner over filling snugly, then fold left and right sides inward. Roll upward tightly and seal top corner with egg wash.
- Repeat Assembly: Place rolled spring rolls covered with damp towels to prevent drying while rolling the rest.
- Fry Spring Rolls: Heat peanut oil in a deep pot to 350°F (177°C). Fry 2-4 rolls at a time until golden brown, about 4 to 5 minutes. Transfer to a wire rack to drain.
- Air Fry Option: Preheat air fryer to 390°F (198°C). Lightly spray spring rolls with cooking spray and air fry for 10 to 15 minutes until crispy.
- Make Dipping Sauce: Stir together honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar in a small bowl. Serve alongside spring rolls.
Notes
- Use flour-based square spring roll wrappers (lumpia wrappers) for crispiness; avoid round rice paper wrappers.
- Rice vermicelli noodles work best; soak in boiling water before cutting roughly to loosen.
- Make filling up to 2 days ahead and refrigerate in an airtight container.
- To freeze, cool cooked spring rolls completely, freeze individually, then store in bags up to 3 months. Reheat in oven at 375°F for 15-20 minutes or air fry at 375°F for 6-12 minutes.
- For frying, use a deep pot or fryer with oil heated to 350°F to ensure crispiness and prevent sogginess.
- Keep wrappers covered with damp towels during prep to prevent drying and tearing.
- If wrappers tear, overlap with another wrapper layer to seal.
Nutrition
- Serving Size: 1 spring roll
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 35 mg
