When I think of a go-to appetizer that impresses every time, my Crispy Chicken Spring Rolls Recipe always comes to mind. These golden, crunchy parcels are bursting with savory chicken, earthy shiitake mushrooms, and fresh veggies, all wrapped up in thin lumpia wrappers. Trust me, once you try these, you’ll want to make them again and again!
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Why You'll Love This Recipe
I’m pretty obsessed with these spring rolls. They strike the perfect balance between crispy on the outside and juicy, flavorful on the inside. Whether you fry them or air-fry for a lighter touch, they deliver satisfaction in every bite.
- Multi-textured goodness: The crispy wrappers give way to a juicy, mouthwatering chicken and vegetable filling.
- Fresh yet comforting: Shiitake mushrooms and fresh cilantro brighten the flavor while ground chicken adds a hearty base.
- Versatile cooking: Traditional frying for extra crisp or air frying for a lighter option without losing flavor.
- Sweet & tangy dipping sauce: The homemade sauce with honey and Gochujang makes every roll irresistible.
Ingredients & Why They Work
For this recipe, it’s all about fresh ingredients that bring vibrant flavor and great texture. When shopping, look for fresh shiitake mushrooms for their meaty bite and grab lumpia wrappers—not rice paper—for that unbeatable crispiness.
- Avocado oil and toasted sesame oil: These oils provide a subtle, nutty flavor and hold up well for cooking and frying.
- Garlic, shallot, and green onions: Aromatics that add depth and fresh notes to the filling.
- Shiitake mushrooms: Earthy and meaty, they give the filling a satisfying bite alongside the chicken.
- Cabbage and carrot: Fresh crunch and natural sweetness balance out the savory filling.
- Cilantro: Adds bright herbal freshness for that authentic Asian twist.
- Ground chicken: Lean and mild, it soaks up all the flavors beautifully.
- Oyster sauce: Brings savory umami richness to the filling and dipping sauce alike.
- Fine sea salt: Essential seasoning that enhances all the flavors.
- Thin rice noodles (vermicelli): These soak up moisture and mix seamlessly into the filling for texture contrast.
- Egg: Used as an egg wash to keep the wrappers sealed tight during rolling and frying.
- Square spring roll wrappers (lumpia wrappers): Thin and flour-based, they crisp up to perfection when fried.
- Basil or Thai basil leaves (optional): For a fragrant, fresh layer inside the rolls.
- Peanut oil: Ideal frying oil because it resists high heat and imparts a subtle nutty flavor.
- Honey, Chinese mustard, Gochujang, rice wine vinegar: These combine to make the dipping sauce sweet, spicy, and tangy—the perfect partner to the crispy rolls.
Make It Your Way
The beauty of this Crispy Chicken Spring Rolls Recipe is how easy it is to customize. Whether you want to swap ingredients for dietary needs or add your own flair, these rolls make a perfect canvas for creativity and delicious experimentation.
- Variation: For a vegetarian twist, I’ve tried replacing the ground chicken with finely crumbled firm tofu or cooked lentils. It’s amazing how well the shiitake mushrooms and the savory sauce carry the flavor through, making these just as satisfying without meat.
- Spice it up: If you love heat, adding a spoonful of chili garlic sauce or finely chopped fresh chili to the filling mixture gives the rolls a nice kick. My family loves this for a weekend appetizer party!
- Seasonal swaps: Feel free to throw in other fresh vegetables like julienned bell peppers or shredded zucchini for added crunch and color. Just be careful not to add too much moisture to avoid soggy wrappers.
- Cooking options: While frying yields that unbeatable crispiness, air frying is a fantastic alternative for a lighter finish. I always keep both methods in mind depending on the occasion and my mood.
Step-by-Step: How I Make Crispy Chicken Spring Rolls Recipe
Step 1: Prep Your Veggies and Aromatics
Before you start cooking, get organized by mincing garlic and shallot, slicing green onions, chopping shiitake mushrooms, shredding cabbage, grating carrot, and chopping cilantro. Having everything ready to go makes the process smooth and stress-free, and your filling will come together faster once you start cooking.
Step 2: Sauté the Mushrooms and Aromatics
Heat avocado oil and toasted sesame oil in a large skillet over medium-high heat. Add garlic, shallot, green onions, and shiitake mushrooms. Stir frequently as the mushrooms soften and brown—this takes about 8 minutes. The aroma at this point is incredible and sets the base for your filling’s deep, savory flavor.
Step 3: Cook the Ground Chicken
Add the ground chicken, breaking it into small crumbles with your spatula. Cook until it’s no longer pink—take your time to achieve small, evenly cooked pieces. Stir in the oyster sauce and sea salt, then let it cook for another 2 minutes. Remove from heat and let the mixture cool; this step is important so the filling won’t sog or tear your wrappers later.
Step 4: Soften the Rice Noodles
Place the rice vermicelli noodles in a large bowl and cover with boiling water. Let them soak for 3 minutes until just softened, then drain well. Cutting the noodles roughly in half helps them mix evenly with the other filling ingredients and prevents clumping, making rolling easier.
Step 5: Mix the Filling Ingredients
Combine the cooled chicken and mushroom mixture with the shredded cabbage, grated carrot, chopped cilantro, and softened noodles in a large bowl. Mix thoroughly, gently separating noodles as you go—it’s key to have an even distribution of textures and flavors in every bite.
Step 6: Make the Egg Wash
Crack the egg into a small bowl and whisk it until smooth. This egg wash acts like edible glue, ensuring your spring rolls stay tightly sealed during frying or air frying without falling apart.
Step 7: Assemble Your Spring Rolls
Keep your spring roll wrappers covered with a damp paper towel to prevent drying. Place one wrapper on your work surface with a corner pointing toward you (diamond shape). If you like, place one or two basil leaves near the bottom corner. Spoon a small mound of filling onto the basil or directly onto the wrapper. Lightly brush the edges with egg wash to make sealing easier and keep the roll intact.
Step 8: Roll Them Up
Fold the bottom corner over the filling snugly, then fold in the left and right sides like closing an envelope. Roll tightly away from you until only the top corner remains—press that corner firmly with your finger to seal. This tight rolling and sealing ensure crispness and keep your filling from leaking while cooking.
Step 9: Keep Your Rolls Covered
Place each rolled spring roll aside on a plate or tray and cover immediately with damp paper towels. Wrappers dry quickly and become brittle, so this step helps keep them pliable and ready for frying.
Step 10: Fry or Air Fry Until Golden and Crispy
Heat peanut oil in a deep pot to 350°F (177°C). Fry 2 to 4 spring rolls at a time for 4 to 5 minutes until perfectly golden brown. Remove with a slotted spoon and drain on a wire rack. If you prefer air frying, preheat to 390°F (198°C), lightly spray the rolls with cooking spray, and air fry for 10 to 15 minutes until crisped to your liking.
Step 11: Whip Up the Sweet and Tangy Dipping Sauce
Whisk together honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar in a small bowl. This sauce perfectly complements the crispy rolls with its balance of sweetness, spice, and tang.
Top Tip
These little rolls can be tricky to master, but with a few simple tips from my kitchen to yours, you’ll be rolling out perfect crispy spring rolls every time. The key is in the prep and handling the wrappers just right.
- Keep Wrappers Covered: I can’t stress this enough—always keep your lumpia wrappers under damp paper towels to prevent drying and tearing. It makes wrapping so much smoother and keeps those rolls intact during frying.
- Separate the Noodles: Rice vermicelli loves to clump, so take a moment to pull them apart after soaking. It helps distribute the filling evenly, delivering every bite packed with flavor and texture.
- Seal with Egg Wash: Brushing the edges with egg wash creates a reliable seal and helps the wrapper crisp nicely without unraveling in the oil. It’s a small step that makes a big difference.
- Fry in Batches: Don’t overcrowd the oil when frying. Giving the spring rolls room to bubble and crisp ensures they brown beautifully on all sides—crispy perfection every time!
How to Serve Crispy Chicken Spring Rolls Recipe
Garnishes
Fresh herbs like Thai basil or cilantro add a lovely fragrant note when served alongside the spring rolls. A sprinkle of toasted sesame seeds over the dipping sauce can elevate the presentation and offer a subtle crunch. For a little extra zing, thinly sliced fresh chili or lime wedges make fantastic garnishes to brighten the flavors at the table.
Side Dishes
To complement these crispy goodies, try serving with a light Asian slaw for crunch, steamed jasmine rice or fried rice to round out the meal, or simple stir-fried greens like bok choy or snap peas. A bowl of hot and sour soup or a miso soup on the side makes for a cozy and complete appetizer or light dinner.
Make Ahead and Storage
Storing Leftovers
Any leftover filling can be stored tightly covered in the refrigerator for up to 2 days. Once the spring rolls are cooked, keep them in an airtight container layered with paper towels to absorb moisture, and consume within 2 days for the best texture.
Freezing
If you want to enjoy these crispy chicken spring rolls later, freezing is your friend! After cooking, let them cool completely, then freeze on a parchment-lined baking sheet until firm, about 1 to 2 hours. Transfer the frozen rolls into freezer-safe bags and store for up to 3 months.
Reheating
Reheat frozen spring rolls in a preheated oven at 375°F for 15 to 20 minutes, or pop them into an air fryer at 375°F for 6 to 12 minutes until piping hot and crispy. Avoid microwaving to preserve that delicious crunch.
Frequently Asked Questions:
Absolutely! Ground pork, turkey, or even finely chopped shrimp make great alternatives. Just adjust cooking times as needed and ensure the filling is fully cooked before assembling your spring rolls.
For this Crispy Chicken Spring Rolls Recipe, flour-based lumpia wrappers are best because they fry up nice and crispy. Rice paper wrappers are often round and tend to be softer and chewier when fried, which won't give you the signature crispiness you're after here.
Air frying is a fantastic lighter option and still produces tasty results, though the texture won’t be quite as crispy as deep frying. If you want to keep it healthier without sacrificing too much flavor, air frying at 390°F for 10 to 15 minutes works well.
Make sure to seal the edges well with the egg wash and roll them snugly. Avoid overfilling. Also, frying at a steady oil temperature of 350°F (177°C) helps the wrappers crisp quickly without bursting.
Final Thoughts
Making these Crispy Chicken Spring Rolls Recipe at home is one of those truly rewarding cooking experiences. From the fragrant filling to that golden crispy exterior and the perfectly sweet-and-spicy dipping sauce, each bite feels like a little celebration. Whether you’re cooking for a party or a weeknight treat, these spring rolls are sure to impress and satisfy. So grab those wrappers, roll up your sleeves, and get ready for a delicious adventure—your taste buds will thank you!
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Crispy Chicken Spring Rolls Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 18 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Low Lactose
Description
These crispy spring rolls feature a flavorful filling of ground chicken, shiitake mushrooms, and fresh vegetables wrapped in thin lumpia wrappers and fried to golden perfection. Served with a sweet and tangy dipping sauce made from honey, oyster sauce, and Gochujang, they can also be air-fried for a lighter option while still delivering great taste.
Ingredients
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
- ½ cup grated carrot
- ½ cup chopped cilantro
- 1 pound (450g) 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 (12oz) package square spring roll wrappers (lumpia wrappers, not rice paper 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
Instructions
- Prepare vegetables: Before starting, mince garlic, shallot, slice green onions, chop mushrooms, shred cabbage, grate carrot, and chop cilantro so all vegetables are prepped and ready.
- Cook mushrooms and aromatics: Heat avocado oil and toasted sesame oil in a large skillet over medium-high heat. Add minced garlic, shallot, green onions, and chopped shiitake mushrooms. Cook, stirring often, for about 8 minutes until mushrooms reduce and brown slightly.
- Add and cook ground chicken: Add ground chicken to the skillet, breaking it into small crumbles. Cook until chicken is no longer pink and thoroughly cooked. Stir in oyster sauce and sea salt, cooking for an additional 2 minutes. Remove from heat and allow mixture to cool to room temperature.
- Prepare noodles: Place rice noodles in a large bowl and cover with boiling water. Let stand for 3 minutes until softened, then drain and roughly cut noodles in half to make them easier to mix into the filling.
- Make spring roll filling: In a large bowl, combine shredded cabbage, grated carrot, chopped cilantro, prepared noodles, and cooled chicken and mushroom mixture. Mix thoroughly, separating noodles to evenly distribute them throughout the filling.
- Make egg wash: Crack the egg into a small bowl and whisk until well blended. Set aside for sealing wrappers.
- Prepare wrappers: Keep spring roll wrappers covered with damp paper towels to prevent drying out. Work one at a time.
- Assemble spring rolls: Place one wrapper on a work surface with a corner pointing towards you (diamond shape). Optionally place 1 or 2 basil leaves on the bottom third near you. Spoon a small mound of filling onto the basil or wrapper. Lightly brush egg wash along all four edges of the wrapper.
- Roll spring rolls: Fold bottom corner over filling snugly, then fold left and right sides inward like closing an envelope flap. Roll away from you tightly until sealed. Press top corner firmly to seal.
- Keep rolled spring rolls covered: Place rolled spring rolls aside and cover with damp paper towels to keep from drying out while rolling the rest.
- Fry spring rolls: Heat peanut oil in a deep pot to 350 degrees Fahrenheit (177 degrees Celsius), ensuring oil level leaves room to prevent overflow. Fry 2 to 4 spring rolls at a time until golden brown, about 4 to 5 minutes. Transfer to a wire rack to drain and cool. Repeat with remaining rolls.
- Alternative air frying method: Preheat air fryer to 390 degrees Fahrenheit (198 degrees Celsius). 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 together honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar. Serve alongside spring rolls.
Notes
- Use flour-based square spring roll wrappers (lumpia wrappers) for best crispy texture; avoid round rice paper wrappers.
- Rice vermicelli noodles work best; you can also use instant rice noodle soup noodles without seasoning.
- Make filling up to 2 days ahead and store airtight in the refrigerator.
- Freeze cooked spring rolls on a parchment-lined tray until firm, then transfer to freezer bags; freeze up to 3 months.
- Reheat frozen spring rolls in a 375°F oven for 15 to 20 minutes or in an air fryer at 375°F for 6 to 12 minutes.
- If frying at home, consider using a Fry Daddy or similar device for ease and safety.
- Keep wrappers covered with damp towels as they dry quickly and can tear; tears are fine if covered by another wrapper layer during rolling.
Nutrition
- Serving Size: 1 spring roll
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 45 mg
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