Crispy Chicken and Mushroom Spring Rolls with Dipping Sauce Recipe

Introduction

Crispy spring rolls are a satisfying appetizer or snack that combine a flavorful mix of ground chicken, shiitake mushrooms, and fresh vegetables wrapped in delicate wrappers. Whether fried or air fried, these rolls deliver a perfect crunch paired with a sweet and spicy dipping sauce.

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 (like 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)

For the 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

1. Step 1: Prepare all the vegetables by mincing garlic, shallot, slicing green onions, shredding cabbage, grating carrot, chopping cilantro, and finely chopping mushrooms. Set aside.
2. Step 2: In a large skillet over medium-high heat, heat avocado oil and toasted sesame oil. Add garlic, shallot, green onions, and mushrooms. Cook, stirring often, until mushrooms reduce and brown slightly, about 8 minutes.
3. Step 3: Add ground chicken to the skillet and break it into small crumbles. Cook until no longer pink and fully cooked. Stir in oyster sauce and salt, cook 2 more minutes. Remove from heat and let cool to room temperature.
4. Step 4: Place rice noodles in a bowl and cover with boiling water. Let stand for 3 minutes, then drain. Cut noodles roughly in half to separate and make mixing easier.
5. Step 5: In a large bowl, combine cabbage, carrot, cilantro, noodles, and the cooled chicken-mushroom mixture. Mix well, breaking up any stuck noodles so filling is evenly combined.
6. Step 6: Make egg wash by whisking the egg in a small bowl. Set aside.
7. Step 7: Keep spring roll wrappers covered with damp paper towels to prevent drying. Remove one wrapper and place it on your work surface with a corner pointing toward you (diamond shape).
8. Step 8: If using, place 1-2 basil leaves across the bottom third of the wrapper. Spoon a small mound of filling onto the basil or directly onto the wrapper.
9. Step 9: Lightly brush egg wash along the edges of the wrapper. Fold the bottom corner over the filling snugly, then fold in left and right sides like an envelope. Continue rolling upward and seal the top corner firmly with egg wash.
10. Step 10: Place rolled spring rolls aside, covered with damp paper towels, while you roll the rest.
11. Step 11: To fry: heat peanut oil in a deep pot to 350°F (177°C). Fry 2 to 4 rolls at a time until golden brown, about 4-5 minutes. Transfer to a wire rack to drain and repeat with remaining rolls.
12. Step 12: To air fry: preheat air fryer to 390°F (198°C). Lightly spray rolls with cooking spray and air fry for 10-15 minutes until crispy.
13. Step 13: For the dipping sauce: mix honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar in a small bowl. Serve alongside the spring rolls.

Tips & Variations

• Use fresh basil leaves to add a fragrant layer of flavor inside the roll.
• Try substituting ground chicken with ground pork or turkey for a different taste.
• If you prefer, bake the spring rolls at 400°F (200°C) for 15-20 minutes, turning halfway for a lighter option.
• Be sure to keep wrappers covered with damp towels to prevent drying out and cracking during rolling.

Storage

Store any leftover cooked spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven to restore crispiness. Avoid microwaving as it will make the wrappers soggy. Uncooked rolled spring rolls can be frozen in a single layer on a tray, then transferred to a bag for up to 1 month. Fry or air fry directly from frozen, adding extra cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rice paper wrappers instead of spring roll wrappers?

Rice paper wrappers are different in texture and are not suitable for frying in this recipe. Use square lumpia or spring roll wrappers for the best crispy results.

How do I prevent spring rolls from bursting while frying?

Make sure the filling is not too wet and the wrappers are sealed well with egg wash. Fry in oil heated to the correct temperature (350°F) to crisp the exterior quickly and avoid bursting.

Crispy Chicken and Mushroom Spring Rolls with Dipping Sauce Recipe

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★★★★★

4.5 from 129 reviews

• Author: Isabella
• Total Time: 45 minutes
• Yield: 12 to 15 spring rolls 1x

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Description

Crispy Spring Rolls stuffed with a savory mixture of ground chicken, shiitake mushrooms, cabbage, carrots, and vermicelli noodles, folded into delicate lumpia wrappers and fried or air fried to golden perfection. Served with a flavorful sweet and spicy dipping sauce.

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Ingredients

Scale 1x2x3x

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)
• 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

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Instructions

1. Prepare Vegetables: Chop and shred all vegetables (garlic, shallot, green onions, shiitake mushrooms, cabbage, carrot, and cilantro) so they are ready for cooking and mixing later on.
2. Cook Mushrooms and Aromatics: Heat avocado oil and toasted sesame oil in a large skillet over medium-high heat. Add minced garlic, shallot, green onion, and shiitake mushrooms. Stir frequently and cook for about 8 minutes until mushrooms reduce and brown slightly.
3. Cook Ground Chicken: Add ground chicken to the skillet and break it into small crumbles. Cook until no longer pink and fully cooked through. Stir in oyster sauce and salt, cook an additional 2 minutes, then remove from heat and let cool to room temperature.
4. Prepare Vermicelli Noodles: Place rice noodles in a bowl, cover with boiling water, and let soak for 3 minutes. Drain and roughly cut the noodles in half to aid mixing.
5. Make Filling: In a large bowl, combine shredded cabbage, grated carrot, chopped cilantro, drained noodles, and cooled chicken and mushroom mixture. Mix thoroughly, gently separating and spreading the noodles evenly throughout.
6. Make Egg Wash: Crack the egg into a small bowl and whisk until fully blended. Set aside.
7. Prepare Wrappers: Remove spring roll wrappers from package and cover them with damp paper towels to prevent drying out while working.
8. Roll Spring Rolls: Place one wrapper on your work surface like a diamond shape with a corner pointing toward you. If using basil leaves, place 1–2 leaves across the bottom third nearest you. Spoon filling onto the basil or directly onto the wrapper. Lightly brush egg wash on all four edges of the wrapper.
9. Fold and Seal: Fold the bottom corner over the filling tightly, fold in the left and right sides like an envelope, then continue rolling upwards. Press the top corner to seal the roll firmly. Place finished spring rolls under damp paper towels to keep moist while rolling others.
10. Fry Spring Rolls: Heat peanut oil in a deep pot to 350°F (177°C). Fry 2–4 spring rolls at a time, cooking for 4–5 minutes until golden brown. Remove and drain on a wire rack. Repeat with remaining rolls.
11. Or Air Fry Spring Rolls: Preheat air fryer to 390°F (198°C). Lightly spray spring rolls with cooking spray and air fry for 10–15 minutes until crispy.
12. Make Dipping Sauce: In a small bowl, mix honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar until well combined. Serve alongside the crispy spring rolls.

Notes

• Use lumpia wrappers instead of rice paper wrappers for frying as rice paper does not hold up well to frying.
• To ensure crispy spring rolls, avoid overfilling and seal edges well with egg wash.
• Cooling the cooked filling before rolling helps prevent wrappers from becoming soggy.
• Vermicelli noodles can stick together; separate them gently before mixing for even distribution.
• If preferred, spring rolls can be baked at 400°F for 15-20 minutes as an alternative cooking method.
• Adjust the spiciness of the dipping sauce by varying the amount of Gochujang.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Asian

Keywords: spring rolls, crispy spring rolls, chicken spring rolls, lumpia wrappers, Asian appetizer, fried spring rolls, spring roll dipping sauce