Crispy Spring Rolls
- PREP 45min
- COOK 15min
- TOTAL 1hrs
It’s hard to eat just one of these homemade spring rolls! They are everything we want in a spring roll: a super flavorful filling, a thin, crispy wrapper, and the most delicious sweet-and-tangy dipping sauce. For the absolute best results, fry these, but if you are opposed to frying (we get it), you can cook these in your air fryer. They will not be nearly as crispy, but they will still taste great!
You Will Need
- For Spring Rolls
2 tablespoons avocado oil
1 tablespoon toasted sesame oil
5 garlic cloves, minced (heaping tablespoon)
1 medium shallot, minced
2 green onions, thinly sliced
6 ounces (170 g) shiitake mushrooms, stems removed and finely chopped (about 2 cups)
1 cup finely shredded cabbage (about ¼ small cabbage)
½ cup grated carrot (from 1 medium carrot)
½ cup chopped cilantro (about ½ small bunch)
1 pound (450 g) ground chicken
2 tablespoons oyster sauce (we prefer Lee Kum Lee)
1 teaspoon fine sea salt
2 ounces (56 g) thin rice noodles like vermicelli noodles
1 large egg for egg wash
1 (12-ounce) package square spring roll wrappers, also called lumpia wrappers (not rice paper wrappers)
Basil or Thai basil leaves, optional
4 cups peanut oil if frying
- Spring Roll Sauce
6 tablespoons (125 g) honey
1 tablespoon oyster sauce
1 teaspoon Chinese mustard
1 teaspoon Gochujang, Korean fermented chili paste
1 teaspoon rice wine vinegar
Directions
- Make the Rolls
1Heat the avocado oil and toasted sesame oil in a large skillet over medium-high heat. Add the minced garlic, shallot, green onion, and shiitake mushrooms. Cook, stirring often, until the mushrooms reduce and brown, about 8 minutes.
2Add the ground chicken, then use a wooden spoon to break it into small crumbles as it cooks. Once it is no longer pink and cooked through, stir in the oyster sauce and salt. Cook for 2 more minutes, then remove the skillet from the heat and let cool to room temperature.
3Meanwhile, place the noodles in a bowl and cover them with boiling water. Let them stand for 3 minutes, then drain. Roughly chop the noodles in half so they are easier to mix into the filling.
4Combine the cabbage, carrot, cilantro, drained noodles, and cooled chicken mixture in a large bowl. Toss everything thoroughly, making sure to pull the noodles apart so they spread evenly throughout the filling.
5Whisk the egg in a small bowl to use as an egg wash.
6Open the wrapper packaging, then cover them with a damp paper towel so they do not dry out while you work.
7Place one wrapper on your worktop with a corner pointing directly toward you, like a diamond. If using basil, place 1 to 2 leaves across the bottom third. Spoon a portion of the filling onto the basil or directly onto the wrapper. Lightly brush the egg wash along all four edges of the wrapper.
8Fold the bottom corner of the wrapper over the filling, pulling back slightly to make a tight roll. Fold the left and right sides inward, as if closing an envelope, then roll it up until you reach the top corner. Press firmly to seal the roll closed. Keep the rolls covered with a damp paper towel while you roll the rest.
- Make the Dipping Sauce
1Stir the honey, oyster sauce, Chinese mustard, Gochujang, and rice wine vinegar together in a small bowl.
- Cook the Rolls
1To fry (recommended): Heat the peanut oil in a deep pot to 350°F (177°C), leaving several inches at the top to prevent overflow. Carefully drop 2 to 4 rolls into the oil and cook until golden brown, about 4 to 5 minutes. Transfer to a wire rack and repeat with the remaining rolls.
2To air fry: Preheat your air fryer to 390°F (200°C). Lightly spray the rolls with cooking spray and air fry until crispy, 10 to 15 minutes.
Adam and Joanne's Tips
- Make-ahead filling: Make the filling up to 2 days in advance. Keep in an airtight container in the fridge.
- Freezing instructions: Cool completely after cooking. Place fried or air-fried spring rolls onto a parchment paper-lined baking sheet (make sure they are not touching each other). Freeze for 1 to 2 hours or until hard, then transfer to a freezer-safe bag or container and freeze for up to 3 months. Reheat from frozen in a 375°F oven for 15 to 20 minutes, or air-fry at 375°F for 6 to 12 minutes (or until heated through).
- Wrappers: Use square “spring roll” or “lumpia” wrappers made with flour (usually 8-inch squares). Avoid rice paper wrappers, which are often round and will not work in this recipe. Egg roll wrappers can be used, though they will be thicker and may bubble. Flour-based spring roll wrappers are much more crisp and have a lighter texture after frying.
- Working with the wrappers: They will be thin, so they stick together well! I find a corner and slowly peel one away from the rest of the stack. Keep them covered with a damp paper towel when you are not working with them so they do not dry out. They are pretty elastic, but you will have a tear or two when rolling. As long as the tear is covered with another roll of the wrapper, it’s fine.
- Noodles: Look for “rice vermicelli” or other thin rice noodles in the Asian food section of most grocery stores. Alternatively, you can use the noodles from a single-serving packet of My Thai Kitchen packaged instant rice noodle soup, discarding the seasoning packet.
- Frying tips: I used my Fry Daddy to fry my spring rolls (pictured above). I don’t fry often at home, but when I do, I like the ease and safety of it. It’s not very expensive and is sold online.
- The nutrition facts below are estimates. We did not include the oil, as you can fry these in oil or use an air fryer.