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.
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)
- 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: 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.
- 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.
- 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.
- 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.
- 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.
- Make Egg Wash: Crack the egg into a small bowl and whisk until fully blended. Set aside.
- Prepare Wrappers: Remove spring roll wrappers from package and cover them with damp paper towels to prevent drying out while working.
- 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.
- 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.
- 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.
- 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.
- 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
