Name: Crispy Chicken 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 (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 (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); 6 tablespoons honey; 1 tablespoon oyster sauce; 1 teaspoon Chinese mustard; 1 teaspoon Gochujang (Korean fermented chili paste); 1 teaspoon rice wine vinegar

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!

A close-up view of a golden brown spring roll being dipped into a small clear glass bowl of reddish-brown sauce. The spring roll is held by a woman's hand, showing a cut section filled with white rice, orange carrot pieces, and some green herbs inside. The bowl and several whole spring rolls are arranged on a white plate sitting on a white marbled surface. The spring rolls are crispy with a smooth, slightly shiny texture. 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 Spring Rolls Recipe
Top Tip
How to Serve Crispy Chicken Spring Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chicken Spring Rolls Recipe

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.

Flat lay of a small pile of square flour spring roll wrappers arranged in a neat stack, a cluster of fresh shiitake mushrooms with dark brown caps and cream stems, a handful of bright orange grated carrot, a small mound of finely shredded pale green cabbage, a few sprigs of vibrant green cilantro, two fresh green onions with white bulbs and long green tops sliced thinly, a small bundle of softened thin white rice vermicelli noodles, one clean whole brown egg, a small white ceramic bowl holding glossy golden avocado oil, a small white ceramic bowl containing rich dark toasted sesame oil, a small white ceramic bowl with thick reddish Korean gochujang paste, a small white ceramic bowl of translucent amber honey, a small white ceramic bowl of shiny oyster sauce, a small white ceramic bowl with light yellow Chinese mustard, a small white ceramic bowl of clear rice wine vinegar, and a few fresh bright green basil leaves, all placed symmetrically 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 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.

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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

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

Two woman's hands are folding a thin, square, pale dough sheet over a filling that shows small bits of light orange and dark green inside. The dough is soft and slightly translucent, with one corner folded toward the center. The background is a smooth light brown wooden board with subtle grain patterns. A small piece of yellow filling sits to the left on the board. The scene has soft natural light. photo taken with an iphone --ar 2:3 --v 7

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

A white plate holds seven golden brown spring rolls, each with a smooth, crispy texture and slight darker spots from frying, neatly arranged with some facing different directions to show their cylindrical shape. On the left side of the plate, a small clear round container is filled with a glossy dark reddish-brown dipping sauce, creating a shiny contrast with the matte spring rolls. The plate sits on a white marbled surface with subtle grey veins. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use other meats instead of ground chicken in this recipe?

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.

What if I don’t have lumpia wrappers? Can I use rice paper wrappers?

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.

Is air frying really a good substitute for deep frying?

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.

How do I prevent the spring rolls from bursting open during frying?

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!