Crispy Vietnamese Fried Spring Rolls

Ingredients

• 80 g Rice vermicelli (soaked in boiling water 5‑10 min then drained)
• 2 pcs Carrots (finely grated)
• 1 pcs Onion (finely chopped (or 2 small onions))
• 500 g Chicken breast (finely minced)
• 30 g Dried shiitake mushrooms (rehydrated in hot water 10 min (optional))
• 2 c. à soupe Fresh cilantro (chopped)
• 3 c. à soupe Soy sauce (tamari type, adjust to taste)
• 1 c. à soupe Spring roll dipping sauce (or nuoc cham sauce)
• 1 c. à café Salt (adjust to taste)
• 0.5 c. à café Black pepper (freshly ground)
• 12 pcs Rice paper (quickly dip in cold water, do not over‑soften)
• 500 ml Frying oil (peanut or sunflower) (for frying, keep at 130‑140 °C then 180 °C)

Instructions

1. Soften the vermicelli

   Bring a pot of water to a boil, plunge the rice vermicelli, cover and let sit 5‑10 minutes until tender. Drain in a colander.

   Time: PT8M

2. Prepare the vegetables

   Finely grate the two carrots, chop the onion and cilantro. Drain any excess water from the vegetables.

   Time: PT5M

3. Prepare the chicken and mushrooms

   Finely mince the chicken breast. If using dried shiitake mushrooms, rehydrate them in hot water for 10 minutes then drain and coarsely chop.

   Time: PT5M

4. Mix the filling

   In the bowl, combine the vermicelli, carrots, onion, chicken, mushrooms (if used), cilantro, soy sauce, spring roll sauce, salt and pepper. Mix well until a homogeneous filling is obtained.

   Time: PT3M

5. Soften the rice paper

   Dip each rice paper in a bowl of cold water for 5‑10 seconds, just enough to make it pliable but still slightly firm. Place it immediately on the damp kitchen towel.

   Time: PT5M

6. Shape the rolls

   On the lower part of the sheet, place a tablespoon of filling, fold the side edges then roll tightly like a small cigar. Repeat until the filling is exhausted.

   Time: PT10M

7. Rest the rolls

   Place the formed rolls on a rack, cover with a clean kitchen towel and let rest 1 hour at room temperature. This allows the sheets to adhere well to the filling.

   Time: PT1H

8. First low‑temperature fry

   Heat the oil in the pan to 130‑140 °C (medium‑low heat). Submerge the rolls, a few at a time, and fry 30‑40 seconds until lightly colored. Remove and drain on paper towels.

   Time: PT10M

   Temperature: 130-140°C

9. Cool slightly

   Let the rolls cool for 5 minutes on the rack before the second fry.

   Time: PT5M

10. Second high‑temperature fry

    Increase the oil heat to 180 °C (or preheat the air fryer to 200 °C). Fry the rolls 2‑3 minutes until golden and crispy. Drain again on paper towels.

    Time: PT10M

    Temperature: 180°C

11. Serve

    Arrange the hot rolls on a platter, accompany with mache salad and spring roll dipping sauce. Serve immediately to retain crunch.

    Time: PT2M

Nutrition Facts

Calories

1245

Protein

116 g

Carbohydrates

80 g

Fat

42 g

Fiber

5 g