Fried Chicken Spring Rolls Recipe, by Thuy Diem Pham
by Thuy Diem Pham
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45 minutes cook time
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Easy
This version of the classic Vietnamese spring roll originates from the south of the country. These spring rolls are enjoyed year-round but hold special significance during festivities and family gatherings. Traditionally made with minced pork and prawns, their versatility allows for chicken as a delicious, lighter alternative. Known for their crispy texture and flavourful filling, they are often paired with a tangy fish dipping sauce or, like me, pair it with the crab, kohlrabi and dill mustard salad.
From One Pan Vietnam by Thuy Diem Pham (Quadrille, RRP £22) photography © Laura Edwards
Ingredients for the Fried Chicken Spring Rolls Serves: 16
- 16 rice paper sheets
- 1 egg, lightly beaten
- 500ml vegetable oil
- Nước chấm, to serve
Ingredients for the Filling
- 500g minced chicken
- 200g brown and white crab meat
- 100g drained, canned water chestnuts, chopped
- 6 spring onions, finely chopped
- 100g glass noodles, cooked according to the packet instructions, then chopped
- 50g dried shiitake mushrooms, soaked, drained and chopped
- 4 eggs
- 2 tbsp sugar
- 2 tsp fish sauce
- 2 tbsp sesame oil
- 1 chicken stock cube, crumbled
- 1 tbsp salt
- 2 tbsp coarsely ground black pepper
Method for Fried Chicken Spring Rolls
- Ensure your filling ingredients, especially the noodles and mushrooms, are as dry as possible, to prevent the rice paper tearing or bubbling, then add all the filling ingredients to a food processor and pulse for 20–25 seconds. It should be well mixed but still with a slightly chunky texture.
- Place a sheet of rice paper on a flat surface, then use a clean J-cloth (food cloth) dipped in cold water to gently dampen both sides.
- Spoon 50–60g of filling in a horizontal line across the centre of the rice paper. Fold the sides inward, then bring up the bottom edge to cover the filling. Roll tightly into a neat cylinder, sealing the edge with a little of the egg. Repeat with remaining rice papers and filling.
- Heat the vegetable oil in a deep frying pan (skillet) over a medium heat until it reaches 175°C. To check if the oil is ready, dip a wooden chopstick into it; if bubbles form around the chopstick, it’s ready.
- Fry the spring rolls in batches, turning occasionally, until crisp and golden all over, about 5–7 minutes. Drain on kitchen paper then serve hot, with nước chấm.
- Serving Suggestion: Use a lettuce leaf to wrap a spring roll along with fresh herbs like mint, coriander (cilantro) and Thai basil, then dip generously in the nước chấm for the perfect bite. For a more substantial meal, cut the spring rolls into bite-sized pieces and serve with noodles, adding fresh herbs and pickles, then drizzle with a fish sauce dressing to create an incredible noodle salad bowl.
About the author
Thuy Diem Pham is a British-Vietnamese chef, author and owner of The Little Viet Kitchen restaurant in Islington, North London. Born in a small village in the south of Vietnam, Thuy was surrounded by food, growing up amidst livestock and fresh produce, with a wonderful variety of fruits, morning markets with freshly picked vegetables and the smells of traditional street food
