Few things are as satisfying as biting into crispy spring rolls with a flaky golden shell and a savory, aromatic filling. This recipe delivers everything you want: a light, crackly wrapper encasing a flavorful mix of chicken, mushrooms, and fresh vegetables. Perfect for parties, appetizers, or as a side to your favorite Asian dish, these spring rolls strike the perfect balance between texture, taste, and comfort food nostalgia.
These crispy spring rolls are inspired by classic Chinese-style rolls — fried (or air-fried) until golden and irresistibly crunchy. What sets this recipe apart is the filling — a bold blend of ground chicken, shiitake mushrooms, garlic, green onion, and a medley of fresh veggies. Plus, the dipping sauce adds the ideal sweet, tangy, and spicy finish to each bite.
Table of Contents
Why You’ll Love These Crispy Spring Rolls
Whether you’re cooking for a family dinner, prepping party snacks, or looking for a freezer-friendly appetizer, this crispy spring rolls recipe is your go-to. It’s incredibly versatile, and each roll bursts with umami flavor and fresh crunch.
- Restaurant-style crispiness at home: Using flour-based wrappers ensures a lighter, flakier bite than traditional egg roll wrappers.
- Flavor-packed filling: Ground chicken, mushrooms, garlic, and oyster sauce create a deeply savory center balanced by fresh veggies.
- Customizable & freezer-friendly: Make ahead, freeze, and enjoy anytime — or swap ingredients to fit dietary needs.
- Perfect for frying or air frying: Choose your method without sacrificing much on taste or texture.
Ingredients That Build the Flavor
- Ground Chicken: Provides savory flavor and hearty texture as the filling base
- Shiitake Mushrooms: Adds rich umami depth and a slightly chewy texture
- Garlic: Delivers bold aroma and boosts the savory profile
- Shallot: Offers a mild sweetness that complements the filling
- Green Onions: Adds brightness and crunch
- Shredded Cabbage: Lightens the filling with crisp texture
- Grated Carrot: Introduces natural sweetness and color
- Fresh Cilantro: Brightens the roll with fresh, herbal notes
- Oyster Sauce: Delivers deep savory flavor and a hint of sweetness
- Fine Sea Salt: Enhances and balances the flavors
- Rice Vermicelli Noodles: Adds softness and substance to the filling
- Spring Roll Wrappers (Flour-Based): Essential for that shatteringly crispy texture
- Egg: Used to seal the wrappers during rolling
- Basil or Thai Basil Leaves (Optional): Infuses subtle peppery flavor
- Peanut Oil (For Frying): Neutral oil with high smoke point for deep frying
Ingredient Swaps and Substitutions
- Ground Turkey: A leaner alternative to ground chicken
- Cremini Mushrooms: Substitute for shiitake mushrooms if unavailable
- Soy Sauce + a pinch of sugar: Replaces oyster sauce in a pinch (note: flavor will be different)
- Egg-Free Wrappers: Use vegan-friendly wrappers and cornstarch slurry to seal
- Tofu or Tempeh: Swap for chicken to make the filling vegetarian or vegan
- Gluten-Free Wrappers: Available in specialty stores; also replace oyster sauce with gluten-free tamari
How to Make Crispy Spring Rolls Step-by-Step
- Prep the Veggies and Aromatics: Mince garlic and shallot, slice green onions and mushrooms, shred cabbage and carrot. Get everything ready before cooking to make the process smooth.
- Cook the Filling Base:
Heat avocado and sesame oil in a skillet over medium-high heat. Sauté garlic, shallot, green onions, and mushrooms for about 8 minutes, or until mushrooms are browned and fragrant. - Add Ground Chicken:
Stir in chicken and cook until no longer pink, breaking it into small pieces. Add oyster sauce and salt. Stir and cook for 2 more minutes. Remove from heat and let cool. - Prepare the Noodles:
Soak rice vermicelli in boiling water for 3 minutes. Drain, then cut into shorter lengths so they mix evenly into the filling. - Mix the Filling:
In a large bowl, combine cooled chicken mixture with cabbage, carrot, cilantro, and softened noodles. Mix thoroughly to ensure even distribution. - Make Egg Wash:
Crack and whisk one egg in a small bowl. This helps seal the rolls during assembly. - Assemble the Spring Rolls:
- Lay one spring roll wrapper in a diamond shape.
- Add optional basil leaves and a spoonful of filling to the lower third.
- Brush egg wash on all edges.
- Fold the bottom corner over the filling and tuck gently.
- Fold in the sides, then roll tightly to the top.
- Press the edge to seal.
- Repeat Until All Are Rolled:
Keep finished rolls under a damp paper towel to prevent drying. - Fry the Spring Rolls (Best for Crispiness):
Heat peanut oil to 350°F (177°C). Fry 3–4 rolls at a time for 4–5 minutes or until golden brown. Transfer to a wire rack. - Or Air Fry Them (Lighter Option):
Preheat air fryer to 390°F (198°C). Lightly spray rolls and air fry for 10–15 minutes, turning halfway for even crisping. - Make the Dipping Sauce:
In a small bowl, mix together 6 tablespoons honey, 1 tablespoon oyster sauce, 1 teaspoon Chinese mustard, 1 teaspoon Gochujang, and 1 teaspoon rice wine vinegar. Serve alongside the spring rolls.
Tips and Tricks for Perfect Crispy Spring Rolls
- Avoid Overfilling: Too much filling can tear the wrapper and result in greasy rolls.
- Cool the Filling: Prevents steam from softening the wrapper, which can lead to sogginess.
- Keep Wrappers Moist: Always cover unused wrappers with a damp cloth to avoid drying.
- Seal Tightly: A good egg wash seal prevents filling from escaping during frying.
- Fry in Batches: Crowding the pan can lower oil temperature, making the rolls soggy instead of crispy.
- Test Oil Temperature: Use a thermometer or test with a small piece of wrapper — it should sizzle immediately.
Serving Ideas and Flavor Variations
- Pair With: Fried rice, lo mein, or steamed vegetables
- Top With: Chopped scallions, sesame seeds, or chili oil drizzle
- Make It Spicy: Add minced Thai chili or extra Gochujang to the filling
- Add Crunch: Water chestnuts or bean sprouts make excellent textural add-ins
- For Kids: Leave out the mushrooms and cilantro for a milder version
- Make-Ahead & Freeze: Assemble and freeze raw rolls on a tray. Store in freezer bags for up to 3 months. Fry or air fry directly from frozen.
Seasonal Appeal and Cultural Versatility
These crispy spring rolls are a fantastic addition to Lunar New Year, family gatherings, potlucks, or holiday dinners. They’re versatile enough to serve as an appetizer, side, or even a main course with a big Asian salad or noodles. They also adapt well to the seasons — packed with summer veggies or served warm during cooler months.
Freezer-friendly and endlessly customizable, they’re a perfect make-ahead item for busy weeks, celebrations, or unexpected guests.
Wrapping It Up
If you’re craving something golden, crunchy, and packed with flavor, these crispy spring rolls are the answer. With a flaky wrapper, rich umami filling, and a sweet-spicy dipping sauce, they strike the perfect balance between comfort and excitement. Whether fried to golden perfection or made lighter in the air fryer, these spring rolls offer a satisfying crunch that rivals your favorite takeout — but even better because you made them from scratch.
Their versatility, freezer-friendliness, and customizability make them a staple recipe for both everyday meals and special occasions. So grab your wrappers and let the rolling begin — you’re about to master one of the most beloved Asian appetizers right in your own kitchen.
Frequently Asked Questions About Crispy Spring Rolls
Can I bake these spring rolls instead of frying or air frying?
Yes, you can bake them, but be aware that the texture won’t be as crispy as frying or air frying. To bake: brush the rolls lightly with oil, place them on a wire rack over a baking sheet, and bake at 400°F (200°C) for about 20–25 minutes, flipping once halfway through.
How do I keep spring rolls crispy after frying?
To keep crispy spring rolls from getting soggy, place them on a wire rack immediately after frying — never on paper towels, which trap steam. You can also keep them warm in a low oven (around 200°F) if serving later. Avoid covering them tightly while still hot.
What’s the best way to store and reheat leftovers?
Store leftover spring rolls in an airtight container in the fridge for up to 3 days. For best results, reheat them in the oven or air fryer to restore crispiness. Avoid microwaving, as it makes the wrapper chewy. If frozen, reheat directly from frozen in the oven at 375°F for 15–20 minutes or in the air fryer for 6–12 minutes.
More Relevant Recipes
- Spicy Salmon Sushi Bake: This deconstructed sushi dish layers spicy salmon over seasoned rice and is baked to warm perfection. With rich umami flavors and a touch of heat, it shares the same satisfying Asian flair and customizable nature as crispy spring rolls.
- Crispy Garlic Chicken Noodles: Featuring golden fried chicken and savory garlic sauce over noodles, this recipe delivers that irresistible crunch and umami depth. It’s a natural companion to crispy spring rolls, perfect for a complete Asian-inspired meal.
- Healthy Sticky Chicken Bowls: Sticky-sweet glazed chicken paired with fresh veggies and rice makes this bowl both nourishing and flavorful. It complements crispy spring rolls with its balance of textures and bold Asian-style seasoning.
Crispy Spring Rolls
- Total Time: 1 hr
- Yield: 18 to 20 spring rolls
- Diet: Halal
Description
These crispy spring rolls are packed with a savory chicken and mushroom filling, wrapped in light flour-based wrappers, and fried to golden perfection. Paired with a sweet and tangy homemade dipping sauce, they make the perfect appetizer or party snack.
Ingredients
- 2 tablespoons avocado oil: for sautéing aromatics
- 1 tablespoon toasted sesame oil: adds rich, nutty flavor
- 5 cloves garlic, minced: for depth and aroma
- 1 medium shallot, minced: adds mild sweetness
- 2 green onions, thinly sliced: for freshness and crunch
- 6 ounces (170g) shiitake mushrooms, finely chopped: adds umami flavor
- 1 cup finely shredded cabbage: adds texture and lightness
- 1/2 cup grated carrot: adds color and subtle sweetness
- 1/2 cup chopped cilantro: for brightness and herbal notes
- 1 pound (450g) ground chicken: protein-rich filling base
- 2 tablespoons oyster sauce: deep umami and savory flavor
- 1 teaspoon fine sea salt: enhances flavor
- 2 ounces rice vermicelli noodles: adds body to the filling
- 1 large egg, beaten: for sealing the rolls
- 1 (12 oz) package square spring roll wrappers: crisp exterior
- Fresh basil or Thai basil leaves (optional): aromatic boost
- 4 cups peanut oil (for frying): neutral oil for crisp frying
- 6 tablespoons honey: base of the dipping sauce
- 1 tablespoon oyster sauce: for dipping sauce richness
- 1 teaspoon Chinese mustard: adds heat and tang
- 1 teaspoon Gochujang: provides a spicy, fermented kick
- 1 teaspoon rice wine vinegar: balances the sauce with acidity
Instructions
- Prepare all vegetables by mincing, slicing, and shredding as needed.
- Heat avocado and sesame oil in a skillet over medium-high heat. Add garlic, shallot, green onions, and mushrooms. Cook for about 8 minutes.
- Add ground chicken and cook until no longer pink, breaking it into small crumbles. Stir in oyster sauce and salt. Let cool.
- Soak rice noodles in boiling water for 3 minutes, then drain and cut in half.
- Combine cabbage, carrots, cilantro, softened noodles, and the cooled chicken mixture in a bowl. Mix well.
- Crack and whisk the egg in a bowl for egg wash.
- Place a wrapper like a diamond, add basil (optional) and a spoonful of filling to the bottom third. Brush edges with egg wash.
- Roll tightly: fold the bottom corner over the filling, fold in sides, and roll up. Seal with egg wash.
- Repeat for remaining wrappers. Keep covered with a damp towel to avoid drying.
- Heat peanut oil to 350°F (177°C) and fry rolls 4–5 minutes until golden. Drain on a wire rack.
- To air fry: preheat to 390°F (198°C), spray rolls with oil, and cook 10–15 minutes until crispy.
- Make dipping sauce by mixing honey, oyster sauce, Chinese mustard, Gochujang, and rice vinegar.
Notes
- Use flour-based spring roll wrappers, not rice paper or thick egg roll types.
- Do not overfill the wrappers to avoid tearing or sogginess.
- Cool the filling before wrapping to prevent moisture build-up.
- Store extras covered with damp paper towels while assembling.
- Freeze uncooked rolls on a tray, then transfer to bags for long-term storage.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Frying or Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 193
- Sugar: 6.6g
- Sodium: 427.8mg
- Fat: 4.9g
- Saturated Fat: 1g
- Unsaturated Fat: 3.9g
- Trans Fat: 0g
- Carbohydrates: 29.3g
- Fiber: 1.2g
- Protein: 8.2g
- Cholesterol: 24.3mg