Vietnamese Fried Spring Rolls Recipe

Name: Vietnamese Fried Spring Rolls Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5 servings
Ingredients: 500g chicken breast (finely minced); 50g rice vermicelli (soaked and chopped); 40g black mushrooms (finely chopped); 2 carrots (about 120g, grated or finely chopped); 1 egg; 1 onion (finely chopped); 1 to 2 tbsp fish sauce (or oyster sauce); Salt and pepper to taste; 20 rice paper sheets (about 18cm in diameter); 1 tbsp cornstarch (to help bind the mixture); Frying oil; 4 tbsp sugar; 3 tbsp hot water; 1 tbsp fish sauce (or soy sauce); 2 tbsp lemon juice; 1 clove garlic (minced); 1 tbsp chili sauce (such as Sriracha)

Vietnamese Fried Spring Rolls Recipe – A crispy and flavorful Vietnamese appetizer filled with minced chicken, black mushrooms, rice vermicelli, and vegetables, wrapped in rice paper and deep-fried to golden perfection. Served with a tangy dipping sauce, this authentic dish is perfect for any occasion!

Easy Recipes

Feb 7, 2025 - 09:18

Mar 2, 2025 - 12:38

Prep Time 30 min

Cook Time 15 min

Serving 5

Difficulty Intermediate

Vietnamese Fried Spring Rolls Recipe, known as Nem Rán in the North and Chả Giò in the South, are a beloved dish in Vietnamese cuisine. These crispy golden rolls are filled with a delicious mixture of minced chicken, black mushrooms, rice vermicelli, and fresh vegetables, all wrapped in delicate rice paper and deep-fried to perfection. Served with a flavorful dipping sauce made from fish sauce, garlic, chili, and lemon juice, these spring rolls offer a perfect balance of savory, sweet, and tangy flavors. They are often enjoyed with fresh lettuce and herbs for an added refreshing crunch. Ideal as an appetizer, snack, or part of a main meal, these homemade Vietnamese Fried Spring Rolls will bring an authentic taste of Vietnam to your table!

Ingredients

500g chicken breast (finely minced)
50g rice vermicelli (soaked and chopped)
40g black mushrooms (finely chopped)
2 carrots (about 120g, grated or finely chopped)
1 egg
1 onion (finely chopped)
1 to 2 tbsp fish sauce (or oyster sauce)
Salt and pepper to taste
20 rice paper sheets (about 18cm in diameter)
1 tbsp cornstarch (to help bind the mixture)
Frying oil
4 tbsp sugar
3 tbsp hot water
1 tbsp fish sauce (or soy sauce)
2 tbsp lemon juice
1 clove garlic (minced)
1 tbsp chili sauce (such as Sriracha)

Nutritional Information

Calories: 350

Protein: 20g

Fat: 15g

Saturated Fat: 3g

Unsaturated Fat: 10g

Trans Fat: 0g

Carbohydrates: 35g

Sugar: 5g

Fiber: 3g

Sodium: 600mg

Cholesterol: 50mg

Directions

1. Step

In a large bowl, mix the minced chicken breast, black mushrooms, chopped carrots, rice vermicelli, egg, onion, fish sauce, cornstarch, salt, and pepper. Mix well until the ingredients are evenly combined. Soak the rice paper briefly in warm water to soften. Place about a spoonful of filling onto the lower third of each rice paper. Fold in the sides and roll tightly to enclose the filling.

2. Step

Heat oil in a pan or deep fryer to medium heat (about 170°C/340°F). Fry the rolls in batches, turning occasionally, until golden brown and crispy (about 5-7 minutes). Remove and drain on paper towels.

3. Step

In a bowl, mix the sugar and hot water until the sugar dissolves. Add fish sauce, lemon juice, minced garlic, and chili sauce. Stir well. Serve in a small dipping bowl alongside the crispy spring rolls.