Nothing beats biting into a perfectly golden, crunchy spring roll packed with savory chicken and fresh veggies. This Crispy Chicken Spring Rolls Recipe brings all those delightful textures and flavors together, with a tangy dipping sauce that makes every bite a treat. Whether you fry or air-fry, these rolls are addictive!
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Why You'll Love This Recipe
Honestly, these spring rolls have become one of my go-to snacks when I want something crispy, flavorful, and satisfying. Every element—from the ground chicken and umami mushrooms to the herbs and zingy sauce—just clicks perfectly!
- Perfectly Crispy Wrappers: Using flour-based lumpia wrappers ensures an ultra-crisp texture that's light and not greasy.
- Flavorful Filling: A harmonious blend of ground chicken, shiitake mushrooms, and fresh veggies delivers a delicious savory punch.
- Easy to Customize: Basil leaves add a fresh herbal note, and you can air-fry or deep-fry depending on your preference.
- Delicious Dipping Sauce: The sweet and tangy concoction with honey, oyster sauce, and gochujang amps up every bite.
Ingredients & Why They Work
To nail these spring rolls, sourcing the right wrappers and fresh ingredients really helps. Look for square flour-based lumpia wrappers and fresh shiitake mushrooms for the best texture and flavor.
- Avocado oil: Its high smoke point makes it ideal for sautéing without burning.
- Toasted sesame oil: Adds a warm, nutty aroma that elevates the filling’s flavor.
- Garlic: Freshly minced for that irresistible fragrance and depth.
- Shallot: Softens the sharpness and brings a subtle sweetness.
- Green onions: Thinly sliced to add freshness and a mild bite.
- Shiitake mushrooms: Finely chopped to create a rich, earthy backbone.
- Cabbage: Finely shredded to add crunch and balance moisture.
- Carrot: Grated for a hint of sweetness and vibrant color.
- Cilantro: Chopped for fresh herbal brightness.
- Ground chicken: Lean and tender, it soaks up all the savory seasonings perfectly.
- Oyster sauce: Adds umami depth throughout the filling and dipping sauce.
- Fine sea salt: Enhances all the flavors without overpowering.
- Thin rice noodles (vermicelli): Provide a delicate texture and help bind the filling.
- Large egg: Whisked into an egg wash that acts as glue for sealing the rolls.
- Square spring roll wrappers: Flour-based lumpia wrappers give the crunch you want; avoid rice paper here.
- Basil or Thai basil leaves: Optional but highly recommended for an herbal kick.
- Peanut oil: Used for frying to achieve that classic crispy finish.
- Honey: Sweetens the dipping sauce naturally and balances the spice.
- Chinese mustard: Brings a slight pungent heat to the sauce.
- Gochujang: Korean chili paste adds a smoky, spicy depth.
- Rice wine vinegar: Gives bright acidity to the dipping sauce.
Make It Your Way
One of the best things about this Crispy Chicken Spring Rolls Recipe is how easily you can customize it to suit your tastes or dietary needs. Whether you want to tweak the filling or try alternative cooking methods, there’s plenty of room to make these spring rolls truly your own.
- Vegetarian Variation: Swap out the ground chicken for crumbled tofu or tempeh and add extra shiitake mushrooms for a hearty, meat-free filling. I love how the mushrooms soak up the oyster sauce flavor, giving the rolls a savory depth that’s just as satisfying.
- Spice It Up: If you enjoy a little heat, add some finely chopped fresh chili or a dash of chili garlic sauce to the filling before assembling. It complements the sweet and tangy dipping sauce perfectly.
- Seasonal Veggie Swap: Feel free to substitute the shredded cabbage and carrots with whatever crunchy veggies you have on hand—like julienned bell peppers, bean sprouts, or even finely chopped snap peas. This adds a fresh, seasonal twist and lots of color.
- Air Fry for a Lighter Crunch: While frying in peanut oil at 350°F yields the crispiest results, air-frying at 390°F is a great healthier alternative. Just keep an eye on the cooking time to get that golden finish without drying out the filling.
Step-by-Step: How I Make Crispy Chicken Spring Rolls Recipe
Step 1: Gather and Prep Your Fresh Ingredients
Start by mincing the garlic, shallot, and thinly slicing the green onions. Finely chop your shiitake mushrooms, shred the cabbage, grate the carrot, and chop the cilantro—all these fresh veggies are the flavor backbone of the filling. Setting everything up now will make cooking and assembling a breeze later on.
Step 2: Sauté Mushrooms and Ground Chicken Just Right
Heat 2 tablespoons of avocado oil and 1 tablespoon of toasted sesame oil in a large skillet over medium-high heat. Toss in the garlic, shallot, green onions, and chopped mushrooms. Cook for about 8 minutes, stirring often, until the mushrooms have softened and slightly browned—this is where those deep umami flavors develop. Add the ground chicken, breaking it into fine crumbles, and cook until it’s no longer pink. Stir in 2 tablespoons of oyster sauce and 1 teaspoon of sea salt, cooking everything together for 2 more minutes before removing from heat to cool off.
Step 3: Soften and Prep the Rice Noodles
Place the rice vermicelli noodles in a large bowl and cover with boiling water. Let them soak for 3 minutes until tender, then drain thoroughly. For easier mixing, roughly cut the noodles in half to prevent clumping—this little step really helps distribute them evenly throughout your filling.
Step 4: Combine the Filling Ingredients
In a big bowl, mix together the shredded cabbage, grated carrot, chopped cilantro, soaked noodles, and the cooled chicken and mushroom mixture. Take your time to gently separate the noodles and blend everything well—this ensures every bite has a perfect balance of flavors and textures.
Step 5: Make Your Egg Wash Glue
Crack one large egg into a small bowl and whisk it until smooth. This egg wash will be your secret weapon for sealing the spring rolls tightly so they hold together beautifully while frying or air-frying.
Step 6: Keep Wrappers Moist and Ready
Open your package of square spring roll wrappers and cover them with damp paper towels to prevent drying out. They’re delicate and can tear easily otherwise, so keeping them moist while you work is key for smooth assembly.
Step 7: Assemble Your Spring Rolls Like a Pro
Lay one wrapper on a clean surface with a corner pointed towards you, forming a diamond shape. Optional but wonderful: place 1 to 2 basil or Thai basil leaves along the bottom third. Spoon a small mound of filling onto the basil or directly on the wrapper. Lightly brush egg wash along all four edges. Fold the bottom corner over the filling snugly, then fold the left and right sides inward like an envelope, and finish rolling upwards gently but firmly. Seal the top corner with a brush of egg wash to lock all the flavor inside.
Step 8: Set Aside Assembled Rolls with Care
Place your finished rolls on a plate or baking sheet and cover with a damp towel to keep them from drying out while you finish rolling the rest. This ensures each spring roll stays perfectly pliable and fresh before cooking.
Step 9: Fry Them Golden and Crispy
Heat peanut oil in a deep pot to 350°F (177°C), filling it no more than two-thirds full to prevent spills. Carefully fry 2 to 4 spring rolls at a time for 4 to 5 minutes, until they’ve turned a gorgeous golden brown. Remove and drain on a wire rack to keep them crisp. Repeat until all rolls are cooked, getting ready for that first satisfying crunch.
Step 10: Or Take the Air Fryer Route
If you prefer a lighter option, preheat your air fryer to 390°F (198°C). Lightly spray the baskets with cooking spray, then air fry the spring rolls for 10 to 15 minutes, turning halfway through for even crisping. While not quite as crunchy as frying, they still deliver fantastic flavor and texture.
Step 11: Whip Up That Perfect Sweet and Tangy Dipping Sauce
Combine 6 tablespoons honey, 1 tablespoon oyster sauce, 1 teaspoon Chinese mustard, 1 teaspoon Gochujang, and 1 teaspoon rice wine vinegar in a small bowl. Stir until smooth and well combined. This dipping sauce is the perfect balance to the crispy rolls—sweet, tangy, with a little kick—and is absolutely essential for the full experience.
Top Tip
Mastering these Crispy Chicken Spring Rolls is all about the little details—here are some tips I've picked up along the way to make sure your rolls turn out perfectly every time.
- Wrapper Handling: I always keep the wrappers covered with a damp paper towel to prevent them from drying out and tearing. It helps make rolling so much smoother and less frustrating.
- Even Filling Distribution: Separating the rice noodles thoroughly before mixing them into the filling stops them from clumping and ensures every bite has the perfect balance of texture and flavor.
- Temperature Control for Frying: Maintaining the peanut oil at a steady 350°F (177°C) means the spring rolls will get that irresistible golden crisp without soaking up too much oil.
- Sealing the Rolls: Brushing all edges with egg wash and sealing carefully prevents the filling from leaking out during frying or air frying—trust me, it makes clean-up way easier and keeps your rolls intact.
How to Serve Crispy Chicken Spring Rolls Recipe
Garnishes
For a fresh pop of color and added flavor, try garnishing your spring rolls with some extra chopped cilantro, sliced green onions, or even a few thin slices of fresh Thai basil on the side. A sprinkle of toasted sesame seeds on the dipping sauce adds a nice nutty touch too.
Side Dishes
These spring rolls are perfect as an appetizer or snack, but they also pair wonderfully with light Asian-inspired sides like a crisp cucumber salad, steamed jasmine rice, or a bright and tangy papaya salad to round out the meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftover spring rolls, store them in an airtight container in the fridge for up to 2 days. This keeps them fresh and tasty, though you’ll want to reheat them to bring back that crispiness.
Freezing
For longer storage, freeze the fully cooked and cooled spring rolls. Place them on a parchment-lined tray without touching until frozen solid (1 to 2 hours), then transfer them to a freezer-safe bag or container. They'll keep up to 3 months this way.
Reheating
Reheat frozen rolls in a 375°F oven for 15 to 20 minutes or air fry at 375°F for 6 to 12 minutes until heated through and crispy again. This method crisps them up nicely without drying out the filling.
Frequently Asked Questions:
Rice paper wrappers won't give you the crispiness or hold up with this filling like the flour-based square spring roll wrappers (lumpia wrappers) do. For best results, stick with the flour-based ones.
Yes! Air frying the rolls at 390°F for 10 to 15 minutes will give you a crispy result, though it won’t be quite as crunchy as frying in oil. It's a great lighter option.
Keep the wrappers covered with damp paper towels while working to prevent drying. Also, peeling them slowly, one by one, helps avoid tears. If a small tear happens, you can overlap another wrapper section during rolling to cover it.
Absolutely! The filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator, which actually helps the flavors meld beautifully.
Final Thoughts
There’s truly something special about biting into a homemade crispy chicken spring roll — that satisfying crunch followed by a burst of savory, fresh flavors just can’t be beaten. Whether you fry them up for a party or air fry a batch for a cozy night in, this Crispy Chicken Spring Rolls Recipe is sure to become a favorite in your kitchen. Enjoy the process, savor every bite, and don’t forget to dip generously into that sweet and tangy sauce!
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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 homemade spring rolls feature a flavorful chicken and mushroom filling wrapped in delicate flour-based wrappers. Perfectly fried or air-fried for lighter crispiness, they are served with a sweet and tangy dipping sauce combining honey, oyster sauce, and Korean chili paste. Ideal as an appetizer or snack, these spring rolls deliver a satisfying crunch and balanced flavors.
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 like vermicelli noodles
- 1 large egg (for egg wash)
- 1 (12oz) package square spring roll wrappers (lumpia wrappers, flour-based)
- Basil or Thai basil leaves (optional)
- 4 cups peanut oil (for frying)
Dipping 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: Mince garlic, shallot, and slice green onions thinly. Finely chop shiitake mushrooms, shred cabbage, grate carrot, and chop cilantro. Set aside.
- Cook Mushrooms and Chicken: Heat avocado oil and toasted sesame oil in a large skillet over medium-high heat. Add garlic, shallot, green onions, and shiitake mushrooms. Cook, stirring often, for about 8 minutes until mushrooms reduce and brown slightly. Add ground chicken and crumble it finely. Cook until no longer pink. Stir in oyster sauce and salt, cook for 2 more minutes, then remove from heat and let cool to room temperature.
- Prepare Noodles: Place rice noodles in a large bowl and cover with boiling water. Let stand for 3 minutes, then drain and roughly cut in half to prevent clumping.
- Make Filling: In a large bowl, combine shredded cabbage, grated carrot, chopped cilantro, prepared noodles, and the cooled chicken-mushroom mixture. Mix thoroughly, separating noodles evenly.
- Make Egg Wash: Crack the egg into a small bowl and whisk until blended. Set aside to use as a glue for wrapping.
- Prepare Wrappers: Keep spring roll wrappers covered with damp paper towels to prevent drying out during assembly.
- Assemble Spring Rolls: Place one wrapper with a corner facing you on a clean surface. If using, spread 1 to 2 basil leaves across the bottom third. Spoon filling onto basil or directly on wrapper forming a small mound. Lightly brush egg wash along all four edges. Fold the bottom corner over filling tightly, fold left and right sides inward like an envelope, then roll upwards sealing with egg wash on the top corner.
- Set Aside Assembled Rolls: Place finished rolls on a plate covered with damp paper towels to keep moist while preparing the rest.
- Fry Spring Rolls: Heat peanut oil in a deep pot to 350°F (177°C), filling the pot no more than two-thirds full. Carefully fry 2 to 4 spring rolls at a time for 4 to 5 minutes until golden brown. Remove and drain on a wire rack. Repeat until all are cooked.
- Air Fry Option: Preheat air fryer to 390°F (198°C). Lightly spray baskets with cooking spray. Air fry rolls for 10 to 15 minutes until crispy, turning halfway if necessary.
- Make Dipping Sauce: In a small bowl, stir together honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar until well combined. Serve alongside spring rolls.
Notes
- Use flour-based square spring roll wrappers (lumpia wrappers) for best crispiness; rice paper is not suitable.
- Rice vermicelli noodles can be substituted with instant rice noodles, discarding seasoning packets.
- Make the filling up to 2 days ahead and store in an airtight container refrigerated.
- For freezing, cool cooked rolls completely, freeze on parchment paper until firm, then store in freezer bags for up to 3 months. Reheat frozen rolls in a 375°F oven for 15 to 20 minutes or air fry at 375°F for 6 to 12 minutes.
- Consider using a Fry Daddy or similar appliance for safer frying at home.
- Keep wrappers covered with damp towels to avoid drying and tearing during assembly.
Nutrition
- Serving Size: 1 spring roll
- Calories: 130 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 40 mg
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