Photograph of the finished Fried Spring Rolls with Chicken

Vietnam · Nem rán nhân gà

Fried Spring Rolls with Chicken

1 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 2.2 lb
  • Photograph of Rice paper for spring rolls Rice paper for spring rolls 40 leaves
  • Photograph of Wood ear mushrooms Wood ear mushrooms 3.5 oz
  • Photograph of Thin dried rice noodles Thin dried rice noodles 5.6 oz
  • Photograph of Carrot Carrot 1.6
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Onion Onion 1.2
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Oil Oil 5 ⅓ cups
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Mince the chicken meat coarsely and mix it with chopped soaked wood ear mushrooms, dried rice noodles (soaked and cut into short pieces), and shredded carrots.
  2. 2 Mix the eggs, fish sauce, and pepper together, then let the filling marinate for 20 minutes.
  3. 3 Chicken filling is less fatty than pork filling, so add a little oil to prevent the spring rolls from drying out inside.
  4. 4 Moisten the rice paper wrappers with a damp cloth, then roll them tightly into small rolls.
  5. 5 Fry the first batch at 150 degrees for 8 minutes, then remove and let cool for 10 minutes.
  6. 6 Fry a second time at 190 degrees for 2 minutes to keep the crust crispy for longer, and serve with sweet and sour fish sauce.

With an appliance

  • Air fryer 50 min

    Replace the frying pan twice: spray with oil, then heat in a hot air oven at 180 degrees for 12 minutes and at 200 degrees for 5 minutes.

Start cooking