Fried Chicken Spring Rolls – Chả Giò Gà Chiên
This recipe for Vietnamese-style spring rolls has a moreish filling of minced chicken, noodles and mushrooms. The perfect starter or side for a Vietnamese spread.
Introduction
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 on page 139 of One Pan Vietnam.
Ingredients
| 16 | rice paper sheets |
| 1 | egg, lightly beaten |
| 500ml (7fl oz/2 generous cups) | vegetable oil |
| Nước chấm, to serve | |
| For the filling: | |
|---|---|
| 500g (1lb 2oz) | minced (ground) chicken (20% fat) |
| 200g (7oz) | brown and white crab meat |
| 100g (3½oz) | drained, canned water chestnuts, chopped |
| 6 | spring onions (scallions), finely chopped |
| 100g (3½oz) | glass noodles, cooked according to the packet instructions, then chopped |
| 50g (1¾oz) | dried shiitake mushrooms, soaked, drained and chopped |
| 4 | eggs |
| 2 tbsp | sugar |
| 2 tsp | fish sauce |
| 2 tbsp | sesame oil |
| 1 | chicken stock (bouillon) cube, crumbled |
| 1 tbsp | salt |
| 2 tbsp | coarsely ground black pepper |
Method
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 (1¾–2oz) 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 (347°F). 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.
Reviews
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