Description

These Crispy Spring Rolls feature a flavorful ground chicken and shiitake mushroom filling wrapped in thin, delicate wrappers and fried to golden perfection. Served with a sweet and tangy dipping sauce made with honey, oyster sauce, Chinese mustard, gochujang, and rice wine vinegar, they are irresistible as an appetizer or snack. You can also air fry them 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 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)

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare vegetables: Mince garlic, shallot, and slice green onions. Shred cabbage, grate carrot, chop cilantro, and finely chop shiitake mushrooms.
Cook mushrooms and chicken: Heat avocado oil and toasted sesame oil in a large skillet over medium-high heat. Add garlic, shallot, green onion, and mushrooms. Cook, stirring often, until mushrooms soften and brown about 8 minutes. Add ground chicken and crumble it into small pieces. Cook until no longer pink. Stir in oyster sauce and salt and cook for 2 more minutes. Remove from heat and let cool to room temperature.
Prepare noodles: Place vermicelli noodles in a bowl and cover with boiling water. Let stand for 3 minutes, then drain and roughly cut in half to separate.
Make filling: In a large bowl, combine cabbage, carrot, cilantro, noodles, and cooled chicken-mushroom mixture. Mix thoroughly, breaking up noodle clumps.
Make egg wash: Crack egg into a small bowl and whisk well.
Prepare wrappers: Keep spring roll wrappers covered with damp paper towels to prevent drying.
Roll spring rolls: Place one wrapper on work surface with a corner toward you. Optionally, place 1-2 basil leaves on bottom third. Spoon filling onto basil or directly onto wrapper. Brush all edges lightly with egg wash. Fold bottom corner over filling snugly, fold left and right sides inward, then continue rolling toward top corner. Seal with egg wash. Place finished rolls covered with damp towel.
Fry spring rolls: Heat peanut oil in a deep pot to 350°F. Fry 2 to 4 spring rolls at a time until golden brown, about 4 to 5 minutes. Transfer to wire rack to drain and cool. Repeat until all rolls are fried.
Air fry option: Preheat air fryer to 390°F. Lightly spray spring rolls with cooking spray and air fry for 10 to 15 minutes, until crispy.
Make dipping sauce: In a small bowl, stir honey, oyster sauce, Chinese mustard, gochujang, and rice wine vinegar until combined. Serve alongside spring rolls.

Notes

Use flour-based square spring roll or lumpia wrappers for best crispiness; avoid round rice paper wrappers.
Substitute rice vermicelli noodles with instant rice noodle packets without seasoning.
Make filling up to 2 days ahead; store in airtight container refrigerated.
To freeze cooked spring rolls, freeze individually on parchment-lined tray for 1-2 hours, then store in freezer bag for up to 3 months. Reheat in 375°F oven for 15-20 minutes or air fry at 375°F for 6-12 minutes.
Frying safety tip: Using a small fryer like a Fry Daddy makes frying easier and safer.
Keep wrappers covered with damp towels to prevent drying and tearing during preparation.

Nutrition

Serving Size: 1 spring roll
Calories: 130 kcal
Sugar: 4 g
Sodium: 220 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 35 mg