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
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 (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)
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
