Crispy Chicken Spring Rolls
Crispy Chicken Spring Rolls are filled with savory chicken, vegetables, and glass noodles, then fried until perfectly golden and crunchy.
Ingredients
For the filling
- 4 ounces glass noodles
- 2 tablespoons cooking oil, divided
- 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
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- Pinch of white pepper
- 1 tablespoon cornstarch, for slurry
- 3 tablespoons water, for slurry
For the spring rolls
- 12 sheets spring roll wrappers
- 1 large egg, beaten
- 4 cups cooking oil, for frying
Instructions
- To prepare the glass noodles and sauce, in a bowl, soak the glass noodles in hot water until softened, about 4 minutes. Drain and cut into 1-inch segments. In a separate bowl, combine the soy sauce, oyster sauce, hoisin sauce, white pepper, and cornstarch slurry, then whisk until well combined.
- To cook the filling, in a pan over high heat, add 1 tablespoon of cooking oil. Add the ground chicken and salt, then stir-fry for 2 minutes. Remove and set aside. In the same pan, add the remaining tablespoon of cooking oil. Add the carrot, shiitake mushrooms, cabbage, snow peas, and garlic, then stir-fry until aromatic, about 1 minute. Return the chicken to the pan along with the glass noodles and sauce. Stir everything together, then let the filling cool for about 10 minutes before wrapping.
- To assemble the spring rolls, place a spring roll wrapper on a flat surface like a diamond, with a corner pointing toward you. Spoon about 2 tablespoons of filling near the bottom corner. Fold up the bottom corner, then fold in the sides. Roll tightly but not too tight. Brush the top corner with the egg wash and seal. Repeat with the remaining wrappers.
- To fry the spring rolls, in a deep pot, heat the cooking oil to 350°F (177°C). Fry the spring rolls in batches for about 3 minutes, or until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- To serve, enjoy the spring rolls as-is or pair them with sweet and sour sauce.
Video
Notes
- Use glass noodles: Glass noodles help absorb moisture and keep the filling from becoming watery.
- Thicken the sauce: The cornstarch slurry helps prevent excess moisture and keeps the filling cohesive.
- Cool the filling: Let the filling cool before wrapping to prevent the wrappers from softening.
- Don't overfill: Overfilling or rolling too tightly can cause the spring rolls to burst during frying.
- Maintain the oil temperature: Keep the oil at 350°F (177°C) for crispy, evenly cooked spring rolls.
- Drain properly: A wire rack allows steam to escape and helps keep the spring rolls crisp.
- Air fryer option: Lightly brush or spray each spring roll with oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through. For extra crunch, air fry 1–2 minutes longer.
- Protein swap: Ground pork, shrimp, turkey, or crumbled tofu can be used instead of ground chicken.