Crispy Chicken Spring Roll Recipe

I can’t wait for you to try these homemade chicken spring rolls! They are light and crispy on the outside, full of the most delicious chicken and mushroom mixture. Don’t miss the dip sauce, either! It’s incredible!

These chicken spring rolls are fried (or fried) when you take a bite and can be super lightweight. They are more similar to Chinese spring rolls or Filipino goats and are not Vietnamese-style fresh rolls made of rice paper wrapping paper. We will use a flour-based wrapper to make these rolls (similar to the ravioli wrapper used to make ravioli cups).

Our chicken filling is deliciousThanks to a lot of garlic, scallions, mushrooms, oyster sauce and fresh vegetables. These taste so good that it’s hard to stop on one (or two)! Prepare yourself! For more recipes like this, see our Crab Yangon (too good!), or with something different, these Blt rice rolls.

Key Ingredients

• Aromatic Studies: The bottom of our filling is a combination of garlic, shallot, shallot and shiitake mushrooms cooked with avocado oil and toasted sesame oil. The combination is great! If you can’t find the shallot, use yellow or sweet onions. If you can’t find shiitake mushrooms, use Cremini mushrooms.
• chicken: You need ground chicken (or Turkish ground). Look for chicken with a little fat for the best texture and flavor. Slim or chicken breast works, but not as much juicy and flavor.
• Fresh vegetables: You will throw away lettuce, carrots and coriander with cooled cooked chicken. These chefs once wrapped in rolls, but stay vulnerable. I also like the colors they add!
• Oyster sauce: This will add to our fill and give it a salty, rich flavor. I really like the Lee Kum Lee Oyster sauce (a picture of the boat ahead).
• Wrapping paper: Use square “spring rolls” or “lumpia” wrapping paper made of flour. Avoid rice paper wrapping paper, which is usually round and cannot be used in this recipe. You can use egg roll wrapping paper, but they will be thicker and may blister. The flour-based spring roll wrapping paper is crisper and has a lighter texture after frying.
• Noodle: Look for “rice” or other thin rice noodles in the Asian food section of most grocery stores. Also, you can discard the seasoning pack using noodles from a single serving pack in my instant rice noodle soup package in my Thai kitchen (tips from chef Richard!).
• Dipping sauce: We won’t make homemade spring rolls without homemade sauces, and one of our recipes is explosion! It combines honey, oyster sauce, Chinese mustard sauce, Gochujang and rice wine vinegar. Chinese mustard does make this sauce, so I highly recommend it. If you need a replacement, use English mustard. Gochujang is a Korean fermented chili sauce (we use it in homemade hoisin sauce). If not, use Sriracha.

How to Make Crispy Chicken Spring Rolls

Checking out the ingredients list in our recipes might make you think these chicken spring rolls are too hard, but keep it going! It’s simpler than it seems.

The first trick to make it as smooth as possible is to prepare all the fresh ingredients before cooking. This means you will chop garlic and scallions, chop green onions and mushrooms, and chop cabbage and carrots. Once in trouble, we will fly!

You will make the chicken mixture first. Start with the aromatics in the skillet (garlic, shallot, shallot and mushrooms). We added toasted sesame oil here to give it a flavor so things have started to smell incredible.

Next, add the ground chicken and break it into the pot with a wooden spoon. We want small debris, so keep moving around and breaking it down until it’s small. The final step in this mixture is to season with oyster sauce and salt. Then, let the skillet cool.

We will add thin rice flour to the filling, so we need to soften it in boiling water for a few minutes before adding them to the chicken mixture. We will also add chopped cabbage, carrots and coriander.

Now it’s time to scroll! Start with the corners facing each other (such as diamonds) and start with the wrapping paper in front of you. Then, add a few basil leaves and a bunch of filler at the bottom of the wrapping paper (close to you).

Add some eggs around the edges to wash, then fold the bottom corner of the wrapper over the filling, pulling it back slightly to create a comfortable roll. From here, you will fold on the sides and roll up. Don’t be surprised if you see tear occasionally. As long as more wrapping paper covers it, you’re OK.

Once the rolls are ready, you can cook them. Fry them for the refreshing results, or fry them; it’s up to you! Both cooking methods are shared in the recipe! I also share making and freezing tips in the recipes, so don’t miss these tips!

Then you go! Homemade chicken spring rolls. These are very good (especially the amazing dip). Hope you give it a try!