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

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 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

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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