Vietnamese chicken spring rolls
Homemade fried spring rolls with chicken filling
Servings Prep Time
25spring rolls 1h
Cook Time Passive Time
5min 30min
Servings Prep Time
25spring rolls 1h
Cook Time Passive Time
5min 30min
For the spring rolls filling
  • 1,3pounds ground chicken breast(about 600 g)
  • 1large carrot
  • 1unit oignon
  • 1clove garlic
  • 12units dried mushrooms
  • 1,6ounces rice vermicelli(about 45g )
  • 3tbs fresh cilantro / coriander (about 45g – more or less to taste)
  • 1tbs fresh mint (about 15g – more or less to taste)
  • 1unit chili pepper(optional)
  • 1unit egg
  • salt & pepper
To serve the spring rolls
  • 3tbs fish sauce
  • 3tbs water
  • 1unit lime
  • 1clove garlic
  • 25units round rice paper( 7 inches diameter or a bit larger – about 16 cm )
  • 25leaves lettuce
  • 1tbs sugar(optional but helps to give color)
  • fresh mint leaves
  • vegetable oilfor frying
Make the filling for the spring rolls
  1. In a large bowl, put the dried mushrooms and the rice vermicelli. Cover with warm water and wait for 20 – 30 minutes.
  2. Meanwhile, start the filling : if you bought whole chicken breasts, put them in the food processor and ground them to obtain a chicken paste.
  3. Grate the carrot.
  4. Finely chop the garlic, oignon, coriander, fresh mint and chili (optional).
  5. Put all the chicken, carrot, garlic, oignon and herbs in a bowl.
  6. Take the mushrooms out of the water and press them in your hands to remove excess water. Cut them in small pieces and add to the bowl.
  7. Take the rice vermicelli from the water and remove excess water. Cut them in 1 inch / 2.5 cm pieces. Add to the bowl.
  8. Add a little bit of salt (not too much as the dipping sauce is salty) and pepper to taste.
  9. Add the egg.
  10. Mix well all the ingredients with your hands.
Wrap the chicken spring rolls
  1. Prepare a large bowl with warm water (not boiling) and the sugar.
  2. Prepare 2 wet kitchen towels: put 1 on your prep table and the other one on a plate. You will use the first one to roll the chicken spring rolls and the second to keep the prepared rolls before frying.
  3. Take a rice paper and dip it in the bowl of warm water for 5 seconds. Put the wet rice paper on your wet kitchen cloth. Repeat the same process. You should have 2 rice paper on the kitchen towel.
  4. With wet hands take a bit of the filling and try to form a “sausage” of about 3 inches / 8 cm.
  5. Put the filling on the top of a rice paper and start to roll.
  6. When you arrive in the middle of the rice paper, flip the sides of the wrapper.
  7. Continue to roll to encase the filling.
  8. Put the spring roll on the plate with the second wet cloth.
  9. Take another rice paper, put it in the water for 5 seconds and leave it on your wet cloth. Repeat the folding process using the rice paper you had prepared at the start.
Prepare the sauce
  1. Mix the fish sauce with the water
  2. Add the crushed garlic
  3. Add the juice of the lime
Fry the chicken spring rolls
  1. In a large pan, heat the oil.
  2. Deep fry the rolls for about 4-5 minutes or until golden. Cook in various batches and make sure that the rolls are not touching one another.
  3. Put the rolls on a plate with kitchen paper to absord the excess oil.
  4. Serve with the lettuce leaves, fresh mint and the sauce.
Recipe Notes

You should always have 2 rice papers on your prep table, one that you are using to fold your spring roll while another one is “waiting” for the next spring roll. Doing it like this enables the rice paper to get the perfect consistency while you are folding another one.

If the rice paper gets sticky, wet your hand and it will be much easier!

When putting the formed spring rolls on the plate with the wet kitchen cloth, make sure that the rolls are not touching each other, otherwise they will start to stick and you might break them when separating them…. not what we are looking for after spending so much time wrapping them !

To serve: each guest will take a lettuce leaf, put some mint inside, roll the spring roll in the lettuce and then dip it in the sauce.