I’ll show you how to solve the common problems when making crispy chicken spring rolls, so they won’t be soggy, greasy, and burst out open. Follow along and master the art of making crispy spring rolls at home. Make sure you watch to the end and see how crispy they are!
Recipe
Serves: 24 spring rolls
Prep time: 1 hour
Cook time: 15 minutes
For the filling:
1 (4 ounces) bundle glass noodles
2 tablespoons oil, separated
1 pound ground chicken
Pinch of salt
1 medium carrot, julienned
3 large fresh shiitake mushrooms, thinly sliced
2 cups cabbage, thinly sliced
1 cup snow peas, thinly sliced
3 cloves garlic, minced
For the sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
Pinch of white pepper
For the cornstarch slurry:
1 tablespoon cornstarch
3 tablespoons water
For the spring rolls:
12 sheets spring roll wrappers
1 large egg, beaten, for sealing wrappers
4 cups oil, for frying
Instructions
To prepare the glass noodles and sauce:
- In a bowl, add the glass noodles and hot water. Rehydrate until soft for about 4 minutes.
- Discard the water, and cut the glass noodles into about 1 inch long. (Glass noodles help to absorb the liquid in the filling, so the spring rolls will be crispy and not soggy.)
- In a bowl, mix the soy sauce, oyster sauce, hoisin sauce, white pepper, and cornstarch slurry (Cornstarch slurry thickens the sauce, so the filling won’t have additional liquid inside.) Whisk.
To cook the filling:
- In a pan over high heat, add 1 tablespoon of oil, ground chicken, and salt. Stir fry the chicken for about 2 minutes. Remove from pan.
- In the same pan over high heat, add another tablespoon of oil. Followed by the carrot, shiitake mushrooms, cabbage, snow peas, and garlic. Cook until aromatic for about 1 minute. (We cook the vegetables now, so the liquid comes out at this point, but not later.)
- Return the chicken, glass noodles, and sauce. Stir everything together.
- Cool down for about 10 minutes.
To assemble the spring rolls:
- Lay a spring roll wrapper flat with a corner pointing toward you, so that it looks like a diamond. Place about 2 tablespoons of filling at the bottom corner. (Make sure not to overfill the spring rolls, as they might burst open during frying.)
- Fold the bottom corner up, followed by two sides toward the center. Continue to roll it up, until the top of the wrapper is left, and brush the beaten egg over it. Roll it up all the way. (Make sure not to wrap it too tight, as they could also burst open during frying.)
- Repeat with the rest.
To fry the spring rolls and serve:
- In a large pot over high heat, pour the oil inside. Heat it to 350 degrees F or 177 degrees C. (Make sure the oil is hot enough, otherwise, the spring rolls will absorb more oil and become greasy.)
- Transfer the spring rolls inside. Deep fry until crispy for about 3 minutes.
- Remove and drain on a paper towel-lined plate.
- You could serve the spring rolls the way it is or dip them in sweet and sour sauce. Click here for the sweet and sour sauce recipe.
