Crispy Chicken Spring Rolls
- PREP 45min
- COOK 15min
- TOTAL 1hrs
It’s hard to eat just one of these crispy chicken spring rolls! They are everything I want in a spring roll: super flavorful filling, a thin and crispy wrapper, and the most delicious sweet and tangy dipping sauce. For the absolute best results, fry these, but if you are opposed to frying (I get it), you can cook these in your air fryer. They will not be nearly as crispy, but they will still taste great!
You Will Need
Chicken 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, also called lumpia wrappers (not rice paper wrappers)
Basil or Thai basil leaves, optional
4 cups peanut oil if 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
Directions
Before starting, make sure you prepare all the vegetables so they are ready later on.
Cook mushrooms and chicken: Heat 2 tablespoons of avocado oil and 1 tablespoon of toasted sesame oil in a large skillet over medium-high heat. Then add the minced garlic, shallot, green onion, and shiitake mushrooms. Cook, stirring often, until the mushrooms reduce and brown a bit, about 8 minutes.
Add the ground chicken and cook, breaking it into crumbles until it’s pretty small (you don’t want large crumbles). When the chicken is no longer pink and cooked through, stir in 2 tablespoons of oyster sauce and 1 teaspoon of salt. Cook for 2 minutes, then take the skillet off the heat and cool to room temperature.
Prepare noodles: Place the noodles into a bowl large enough to hold them, then cover with boiling water. Let them stand for 3 minutes, then drain. Cut the noodles in half (roughly) to make them easier to mix into the filling.
Make spring roll filling: In a large bowl, add the cabbage, carrot, cilantro, noodles, and cooled chicken and mushroom mixture. Mix everything really well, separating the noodles and spreading them throughout the filling (they like to stick together, so take a moment to pull them apart).
Make egg wash: Crack the egg into a small bowl and whisk until well blended. Set aside.
Roll spring rolls: Open the wrapper package, then cover the wrappers with damp paper towels so they do not dry out. Keep them covered to prevent drying.
Remove one spring roll wrapper from underneath the damp paper towel and place it on your work surface, with a corner pointing directly towards you, like a diamond shape. If using, arrange 1 to 2 basil leaves in a single layer across the bottom third of the wrapper, closest to you. Spoon a portion of the chicken filling onto the basil (or directly onto the wrapper if not using basil), forming a small mound in the center of the bottom third. Using a finger or brush, lightly apply egg wash along all four edges of the wrapper.
Fold the bottom corner of the wrapper over the filling, pulling it back slightly to create a snug roll. Fold the left and right sides of the wrapper inward over the filling, like closing the flaps of an envelope. Continue rolling the wrapper upwards, away from you, until you reach the top corner. Press the top corner firmly against the rolled portion to seal the spring roll closed.
Place rolled spring rolls to the side, covered with more damp paper towels, to keep them from drying out while you roll the rest.
Fry spring rolls: Heat oil in a deep pot to 350°F (177°C), leaving several inches from the top to prevent overflow of oil after adding the rolls. Carefully drop 2 to 4 spring rolls into the oil and cook until golden brown for 4 to 5 minutes (they will turn slightly darker as they cool). Transfer to a wire rack and repeat with the remaining spring rolls.
Air fry spring rolls: Preheat the air fryer to 390°F (198°C). Lightly spray with cooking spray and air fry until crispy, 10 to 15 minutes.
Make the dipping sauce: Stir 6 tablespoons of honey, 1 tablespoon oyster sauce, 1 teaspoon Chinese mustard, 1 teaspoon Gochujang, and 1 teaspoon rice wine vinegar in a small bowl. Serve with chicken spring rolls!
Adam and Joanne's Tips
- Wrappers: Use square “spring roll” or “lumpia” wrappers made with flour (usually 8-inch squares). Avoid rice paper wrappers, which are often round and will not work in this recipe. Egg roll wrappers can be used, though they will be thicker and may bubble. Flour-based spring roll wrappers are much more crisp and have a lighter texture after frying.
- Noodles: Look for “rice vermicelli” or other thin rice noodles in the Asian food section of most grocery stores. Alternatively, you can use the noodles from a single-serving packet of My Thai Kitchen packaged instant rice noodle soup, discarding the seasoning packet.
- Make ahead filling: Make the filling up to 2 days in advance. Keep in an airtight container in the fridge.
- Freezing instructions: Cool completely after cooking. Place fried or air-fried spring rolls onto a parchment paper-lined baking sheet (make sure they are not touching each other). Freeze for 1 to 2 hours or until hard, then transfer to a freezer-safe bag or container and freeze for up to 3 months. Reheat from frozen in a 375°F oven for 15 to 20 minutes OR air fry at 375°F for 6 to 12 minutes (or until heated through).
- Frying tips: I used my Fry Daddy to fry my spring rolls (pictured above). I don’t fry often at home, but when I do, I like the ease and safety of it. It’s not very expensive and sold online.
- Working with the wrappers: They will be thin, so they stick to each other well! I find a corner and slowly peel one away from the rest of the stack. Keep them covered with a damp paper towel when you are not working with them so they do not dry out on you. They are pretty elastic, but you will have a tear or two when rolling. As long as the tear is covered with another roll of the wrapper, it’s fine.
- The nutrition facts below are estimates. We did not include the oil as you can fry these in oil or use an air fryer.