Crispy Chicken Spring Rolls Recipe

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 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 ground chicken
• 2 tablespoons oyster sauce
• 1 teaspoon fine sea salt
• 2 ounces thin rice vermicelli noodles
• 1 large egg (for egg wash)
• 1 (12oz) package square spring roll wrappers (flour-based, also called 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

1. Mince garlic, shallot, slice green onions thinly, chop shiitake mushrooms, shred cabbage, grate carrot, and chop cilantro to have all ready for later.
2. Heat avocado oil and toasted sesame oil in a large skillet over medium-high heat. Add garlic, shallot, green onions, and chopped shiitake mushrooms. Cook, stirring frequently, until mushrooms reduce in size and develop some browning, about 8 minutes.
3. Add ground chicken to skillet, breaking into small crumbles. Cook until no longer pink and fully cooked through. Stir in oyster sauce and salt, cooking for an additional 2 minutes. Remove skillet from heat and let mixture cool to room temperature.
4. Place rice vermicelli noodles in a large bowl, cover with boiling water, and let soak for 3 minutes. Drain and roughly cut noodles in half to make them easier to mix in.
5. In a large bowl, combine shredded cabbage, grated carrot, chopped cilantro, prepared noodles, and the cooled chicken and mushroom mixture. Mix thoroughly, breaking apart any clumped noodles.
6. Crack the egg into a small bowl and whisk until well blended. Set aside.
7. Open the spring roll wrapper package. Cover wrappers with damp paper towels to prevent drying while working.
8. Remove one wrapper and place on work surface with a corner pointing toward you (diamond shape). If using, place 1-2 basil leaves on bottom third of wrapper. Spoon a portion of filling onto basil or wrapper, forming a small mound. Lightly brush egg wash along all four edges of the wrapper.
9. Fold bottom corner over the filling snugly, then fold left and right sides inward like closing an envelope. Roll upwards tightly away from you until rolled fully. Press top corner firmly to seal the roll.
10. Place finished rolls to the side and cover with damp paper towels to prevent drying while rolling the remaining spring rolls.
11. Heat peanut oil in a deep pot to 350°F. Carefully add 2 to 4 spring rolls at a time and fry for 4 to 5 minutes until golden brown. Transfer to a wire rack to drain and repeat until all are cooked.
12. Preheat air fryer to 390°F. Lightly spray basket with cooking spray and cook spring rolls for 10 to 15 minutes until crispy, turning if needed.
13. 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 rice paper wrappers as they won’t crisp properly.
• Thin rice vermicelli noodles can be found in Asian grocery sections, or use noodles from instant rice noodle soup packets (discard seasoning).
• Spring roll filling can be made up to 2 days ahead; store in an airtight container in the refrigerator.
• To freeze: freeze cooked spring rolls on a parchment-lined sheet until hard, then transfer to a freezer bag; freeze up to 3 months. Reheat in a 375°F oven for 15-20 minutes or air fry at 375°F for 6-12 minutes.
• When working with wrappers, keep them covered with damp towels to prevent drying and tearing.
• Adjust frying portions to avoid overcrowding the oil, ensuring crispiness.