Name: Crispy Chicken and Mushroom Spring Rolls Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Asian
Ingredients: 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; 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), soaked and drained; 1 large egg (for egg wash); 1 (12-ounce) package square spring roll wrappers (flour-based lumpia wrappers); Basil or Thai basil leaves (optional); 4 cups peanut oil (for frying); 6 tablespoons honey; 1 tablespoon oyster sauce; 1 teaspoon Chinese mustard; 1 teaspoon Gochujang (Korean fermented chili paste); 1 teaspoon rice wine vinegar

Hey there! If you love that unbeatable crunch paired with a savory, juicy filling, you’re going to adore this Crispy Chicken and Mushroom Spring Rolls Recipe. These rolls are crisped to golden perfection and bursting with flavors that’ll have you reaching for seconds (and thirds!).

Seven golden brown spring rolls with a crispy texture are neatly arranged on a white plate. To the side, there is a small clear bowl filled with smooth, amber-colored dipping sauce. The plate sits on a white marble surface, highlighting the warm tones of the spring rolls and the rich color of the sauce. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Chicken and Mushroom Spring Rolls Recipe
Top Tip
How to Serve Crispy Chicken and Mushroom Spring Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chicken and Mushroom Spring Rolls Recipe

Why You'll Love This Recipe

I absolutely love making these spring rolls when friends come over. They’re fun to assemble together and everyone ends up savoring that perfect crispy exterior with the savory chicken and shiitake mushroom mix inside. Plus, the dipping sauce delivers a sweet and tangy kick that ties everything together beautifully.

Irresistibly Crispy: The flour-based lumpia wrappers fry up extra crispy and light, giving you that perfect crunch every time.
Flavor-Packed Filling: Ground chicken combined with hearty shiitake mushrooms, fresh veggies, and vermicelli noodles makes a filling that’s both tasty and textured.
Versatile Cooking Options: Fry them for the best crisp or air fry for a lighter version without sacrificing too much crunch.
Delicious Dipping Sauce: A unique blend of honey, oyster sauce, Chinese mustard, gochujang, and rice wine vinegar adds an unforgettable sweet and tangy zing.

Ingredients & Why They Work

Before diving in, here’s a quick look at the ingredients that make this recipe sing. When shopping, aim for fresh shiitake mushrooms and good-quality ground chicken. For the wrappers, flour-based lumpia or spring roll wrappers are your best bet for that crunch — avoid rice paper here as they simply won’t crisp up like these do.

Flat lay of fresh shiitake mushrooms with dark caps and white stems, a medium shallot with smooth purple skin, five unpeeled garlic cloves, two stalks of green onions with bright green tops, a small mound of finely shredded pale green cabbage, half a cup of grated bright orange carrot, a handful of fresh green cilantro sprigs, thin white rice vermicelli noodles loosely coiled, one large brown egg with clean shell in a small white ceramic bowl, two fresh basil leaves with deep green color, two small white ceramic bowls containing golden honey and deep red gochujang chili paste, and a small white ceramic bowl with light brown oyster sauce, all arranged symmetrically on a simple white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Avocado oil: Its high smoke point makes it perfect for sautéing without burning your aromatics.
Toasted sesame oil: Adds a lovely nutty depth that complements the mushrooms and chicken.
Garlic: A must for that savory, aromatic base flavor.
Shallot: Offers a mild sweetness and subtle onion flavor.
Green onions: Bring a fresh, slightly sharp bite to the filling.
Shiitake mushrooms: Provide an earthy, meaty texture that grounds the filling beautifully.
Cabbage: Adds crunch and freshness inside the roll.
Carrot: For a pop of color and natural sweetness.
Cilantro: Lifts all the flavors with a bright herbal note.
Ground chicken: A lean, tender protein base that soaks up the seasoning perfectly.
Oyster sauce: Gives umami richness that takes the filling to the next level.
Fine sea salt: Essential for balancing and enhancing all those fresh ingredients.
Thin rice noodles (vermicelli): Soft and slippery, they add subtle chew and help bind the filling.
Egg (for egg wash): Helps seal the wrappers neatly for frying.
Square spring roll wrappers (flour-based lumpia wrappers): Crucial for that light, crispy shell.
Basil/Thai basil leaves (optional): An herbaceous twist you can add for extra aroma.
Peanut oil (for frying): Ideal for evenly frying to golden perfection due to its high smoke point and neutral flavor.
Honey: Sweetens the dipping sauce naturally and balances spice with mellow notes.
Chinese mustard: Adds a spicy punch to the dipping sauce.
Gochujang: Brings a fermented, spicy depth to the sauce with a subtle hint of heat.
Rice wine vinegar: Provides tanginess that brightens the dipping sauce wonderfully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Chicken and Mushroom Spring Rolls Recipe is how customizable it is! Whether you like to swap ingredients, adjust spices, or try different cooking methods, these spring rolls easily adapt to your preferences and pantry staples.

Vegetarian Variation: I’ve tried swapping the ground chicken for firm tofu and adding extra mushrooms, which gave a lovely texture and kept the flavor rich. Just make sure to press the tofu well before cooking so it doesn’t get watery.
Seasonal Greens: When spring rolls come around, sometimes I toss in thinly sliced snap peas or shredded kale for added crunch and nutrition. It’s a fresh twist that brightens up the filling.
Spice it Up: If you love heat, try adding a splash of sriracha to the filling or a sprinkle of chili flakes. The dipping sauce already has that subtle kick with the gochujang, but boosting the spice level can take it to the next level.
Air Fryer Lightness: When I want to save on oil and cleanup, I air fry these babies at 390°F for about 12 minutes. They won’t be quite as crisp as deep-fried, but still delightful with a bit of crunch. A great compromise for weeknight snacks!

Step-by-Step: How I Make Crispy Chicken and Mushroom Spring Rolls Recipe

A white plate on a white marbled surface holds several golden brown, crispy spring rolls arranged around a clear glass bowl filled with a dark reddish-brown dipping sauce. A woman's hand is dipping one spring roll, broken open near the end to show the inside layers of white rice noodles mixed with small bits of orange carrot, green herbs, and light brown pieces of filling. The spring rolls have a shiny, smooth texture with slight bubble patterns on the wrapper. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep All Your Veggies First

This step makes the whole process smoother. Mince those garlic cloves, shallots, and slice green onions thinly. Shred the cabbage finely, grate your carrots, chop cilantro, and make sure those shiitake mushrooms are finely chopped too. Having everything ready to go means you can focus on the cooking and rolling later without scrambling.

Step 2: Cook the Mushrooms and Chicken to Flavor Town

Heat 2 tablespoons of avocado oil and 1 tablespoon of toasted sesame oil in a large skillet over medium-high heat. Add the garlic, shallot, green onion, and chopped mushrooms. Stir frequently until the mushrooms soften and start to brown, about 8 minutes—you want that nice caramelization for extra depth. Then, add the ground chicken and break it apart into small crumbles. Cook until the chicken is no longer pink. Stir in 2 tablespoons oyster sauce and 1 teaspoon fine sea salt, cooking for 2 more minutes. Remove the skillet from heat and let this mixture cool to room temperature. This cooling step ensures the filling doesn’t make the wrappers soggy during rolling.

Step 3: Soak and Prep the Rice Noodles

Place your rice vermicelli noodles in a large bowl and cover them with boiling water. Let them sit for 3 minutes to soften, then drain thoroughly. Give them a rough cut with kitchen scissors to break up the long strands so they mix evenly with the filling. This keeps your spring rolls balanced and easy to eat without noodle clumps.

Step 4: Combine All Filling Ingredients

In a big bowl, toss together the cooled chicken and mushroom mixture, shredded cabbage, grated carrot, chopped cilantro, and the prepared noodles. Make sure to break apart any noodle clusters as you mix. You want a harmonious blend of textures and flavors in every bite.

Step 5: Get Your Egg Wash Ready

Crack one large egg into a small bowl and whisk it well until smooth. This egg wash acts as the glue that seals your spring rolls tight so they don’t open up while frying or air frying.

Step 6: Keep Wrappers Covered to Avoid Drying Out

Open the spring roll wrappers package and cover them with a damp paper towel or clean kitchen towel. As you peel each wrapper to roll, keep the rest covered so they stay soft and pliable — no cracks or tears here!

Step 7: Roll Those Spring Rolls Like a Pro

Place one wrapper on your work surface with a corner pointing towards you like a diamond. If you love basil, place 1 or 2 basil or Thai basil leaves along the bottom third of the wrapper. Spoon a good tablespoon of filling over the basil (or just directly on the wrapper). Use a brush or your fingertip to lightly apply egg wash along all four edges. Fold the bottom corner over the filling, pulling it snugly toward you. Fold the left and right sides inward, like closing an envelope, then roll upward tightly toward the top corner. Seal the roll with egg wash. Set finished rolls aside under a damp towel so they don’t dry out while you roll the rest.

Step 8: Fry to Golden Perfection

Heat 4 cups peanut oil in a deep pot to 350°F (177°C). Carefully fry 2 to 4 spring rolls at a time, cooking them for 4 to 5 minutes or until that gorgeous golden brown color appears. Use a wire rack to drain and cool your cooked rolls. This keeps them crispy instead of soggy. Repeat until all rolls are fried.

Step 9: Air Fryer Option for a Lighter Bite

Preheat your air fryer to 390°F (198°C). Lightly spray the spring rolls with cooking spray for a touch of crispiness. Air fry for 10 to 15 minutes, checking at the 10-minute mark. Although they won’t be as crunchy as deep-fried, they still make a tasty and less oily alternative.

Step 10: Whip Up the Delicious Dipping Sauce

In a small bowl, combine 6 tablespoons honey, 1 tablespoon oyster sauce, 1 teaspoon Chinese mustard, 1 teaspoon gochujang, and 1 teaspoon rice wine vinegar. Stir until smooth and well blended. Serve this sweet, tangy, and slightly spicy sauce on the side—it’s the perfect match for your crispy spring rolls!

Top Tip

Making the perfect Crispy Chicken and Mushroom Spring Rolls Recipe can feel a bit tricky at first, but with these tips from my own kitchen adventures, you’ll be rolling like a pro in no time!

Keep Wrappers Covered: I always keep the spring roll wrappers under damp paper towels while working. This prevents them from drying out and tearing, which can be a major frustration when rolling.
Use Flour-Based Wrappers: After trying different types, I found that flour-based lumpia wrappers give the crispiest texture. Rice paper wraps are tempting but tend to be too delicate and don’t crisp up like these.
Separate Those Noodles: The vermicelli noodles love to clump together. Breaking them up before mixing in the filling ensures an even bite every time.
Fry in Small Batches: Frying 2 to 4 spring rolls at once helps keep the oil temperature stable, so your rolls come out perfectly golden instead of oily or soggy.

How to Serve Crispy Chicken and Mushroom Spring Rolls Recipe

A square sheet of dough lies on a wooden board with a white marbled surface underneath. Near the bottom center of the dough, there is a small pile of filling made of chopped light brown cooked meat mixed with thin strips of orange carrot, light green leafy vegetables, and pale bean sprouts. Two woman's hands are folding the dough around the filling, pinching the edges to close it. The scene is bright and focused on the folding process. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh herbs like Thai basil or cilantro leaves add a fragrant lift alongside the spring rolls. You can also sprinkle some toasted sesame seeds or chopped green onions on top for an extra pop of flavor and color. Serve with lime wedges for a zesty kick that brightens up the whole dish.

Side Dishes

Pair your spring rolls with a crisp Asian slaw or simple cucumber salad for a refreshing contrast to the warm, crispy rolls. Jasmine rice or steamed edamame makes a great side for a more substantial meal. And don’t forget the dipping sauce — it’s the star that brings everything together!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. They’ll keep well for up to 2 days, making for a tasty snack or quick meal the next day.

Freezing

To freeze cooked spring rolls, first let them cool completely. Then place each roll on a parchment-lined baking sheet in a single layer, making sure they don’t touch. Freeze for 1 to 2 hours until firm, and transfer them to a freezer-safe bag. Stored like this, they’ll keep for up to 3 months.

Reheating

For the best results, reheat frozen spring rolls in a preheated 375°F oven for 15 to 20 minutes or air fry them at 375°F for 6 to 12 minutes, until they’re heated through and crispy again. Avoid microwaving to keep that crunch intact.

Frequently Asked Questions:

Can I use other types of mushrooms in this spring rolls recipe?

Yes! While shiitake mushrooms give a lovely meaty flavor and texture, you can substitute with cremini or button mushrooms if that’s what you have on hand. Just make sure to finely chop them so they blend well with the filling.

What if I want to make these spring rolls vegetarian?

You can easily skip the ground chicken and add extra mushrooms, tofu, or even finely diced water chestnuts for crunch. Adjust seasoning accordingly, and you’ll still have a delicious filling that crisps up beautifully.

Is air frying a good alternative to deep-frying?

Absolutely! Air frying at 390°F for 10 to 15 minutes will give you a lighter version of these spring rolls with decent crispiness. They won’t be quite as crunchy as the deep-fried version, but it’s a wonderful option if you want to skip the oil.

How can I prevent my spring rolls from bursting during frying?

Make sure to seal your spring rolls tightly with egg wash to prevent oil from getting inside. Also, don’t overcrowd the pot when frying; cooking in small batches keeps the oil temperature steady and prevents bursting.

Final Thoughts

Making these Crispy Chicken and Mushroom Spring Rolls Recipe is such a rewarding experience—the golden crunch and flavorful filling are so satisfying. Whether you’re cooking for family, friends, or just treating yourself, I hope these tips and serving ideas inspire many delicious gatherings. Happy rolling and frying!