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.

Crispy Spring Rolls – Best Ever Recipe

Name: Crispy Spring Rolls
Prep time: 45 min
Cook time: 15 min
Total time: PT-495023H20M6S
Cuisine: Asian
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

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

Scale

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

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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