Dumplings, or cha gio, are a very popular and tasty appetizer. If you eat in Vietnamese restaurants, you’ve probably already tasted these wonders. After reading this article, you’ll be able to make them yourself at home!
What are vietnamese fried spring rolls?
Spring rolls, or nems are prepared by wrapping the filling in transparent rice paper (bánh tráng) and then deep-frying. The filling traditionally consists of minced pork, vegetables, black mushrooms and“glass vermicelli“. Disclaimer: Dumplings are not to be confused with spring rolls.
They are often served wrapped in lettuce and other herbs, with nuoc cham (also known as “nem sauce”) as a dipping sauce.
I recommend mint, Thai basil and coriander, but feel free to experiment. Tasting them this way really offers a nice contrast between the salty, fried egg rolls and the refreshing, crunchy herbs and lettuce.
The salty, sweet and tangy nuoc cham brings it all together! In my opinion, a large platter of egg rolls is the ultimate yin-yang Vietnamese culinary experience.
Vietnamese tip: Put a little mẻ in your nuoc cham for even more authenticity.
Another way to serve egg rolls is to cut each one into bite-sized pieces and put them in a Vietnamese bo bun noodle salad with nuoc cham as dressing. This is one of my favorite summer meals.
The uniqueness of chicken egg rolls
Compared to my pork nems, my chicken nems have two things that set them apart: a stuffing based on chicken thighs (which are the juiciest, as using white meat would result in a rather dry rendering) and more salt to compensate, as chicken contains less salt than pork. On the other hand, my Shrimp Nems contain no added salt at all.
Tips for successful homemade egg rolls
Why are my egg rolls bursting?
There are several possibilities:
- Rice sheets or stuffing are too moist
- The oil was too hot. Caution!
- The egg rolls were too tight. Cooking not only causes the food to expand, but also releases gases/vapours which can increase the pressure inside the egg rolls.
- If the nems aren’t tight enough, they can’t withstand the pressure inside and open up.
Can I bake my egg rolls in the oven?
Yes and no. I recommend at least frying the first time, and then brushing them with a little oil before putting them in the oven. But it’s far from an ideal method, in all honesty.
Can I cook the chicken egg rolls in the air fryer?
The answer is yes! The best results are obtained by frying the first batch in the traditional way, and then frying the second batch in the air fryer. BUT, you can do both with the air fryer and still get good results!
My chicken egg rolls stick when cooked
When cooking, if the nems stick together, don’t try to separate them or touch them – they will come apart on their own.
Does the stuffing have to be cooked first?
No! That would result in dry egg rolls. The filling will cook during frying
Vietnamese Fried Chicken Spring Rolls
Matériel
Ingredients
For egg rolls
- 50 g rice vermicelli (or mung beans) dry weight
- 450 g boneless chicken thighs chopped
- 190 g grated carrots
- 30 g sliced black mushrooms
- 30 g chopped shallots
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 egg white
- 1 tablespoon of fish sauce
- 1 tablespoon neutral vegetable oil
- 1.5 teaspoon salt
- 1 pinch white pepper
- 3 teaspoons of sugar divided
- 250 ml warm water
- 20 dried rice leaves (bánh tráng)
- 1 L vegetable oil (for frying)
To serve
- Lettuce, Thai basil, corriander
- Nuoc cham sauce
Procédé
Farce
- Soak vermicelli in warm water (immerse completely) for 30 minutes. Drain well and cut into 0.5cm pieces.
- In a large bowl, combine noodles, ground chicken, grated carrot, black mushrooms, shallots, garlic, egg white, ginger, fish sauce, vegetable oil, salt, white pepper and 1 teaspoon sugar. Blend until evenly combined.
To fold the egg rolls
- In a large shallow bowl or soup plate, dissolve the remaining 2 teaspoons sugar in 1 glass warm water. The sugar is optional, but will help the egg rolls brown when fried.
- To wrap each roll, place a sheet of rice paper in the sugar water for about 5 to 10 seconds, making sure it’s completely submerged. Remove it from the water. It will still be quite firm, but it will soften quickly!
- Place around 40 g of log-shaped filling on one side of the dough. Start folding the wrapper firmly over the filling (no air bubbles!) and roll the nem forward one full turn. Press lightly on each end of the filling to flatten the rice paper, and push the filling together to eliminate any air bubbles.
- Fold one side of the wrapping towards the middle of the spring roll. Repeat with the other side. Roll the spring roll forward, tucking it in at the front to avoid air pockets. The rice paper will stick to itself. Nothing more is needed to seal them. Place the rolls on a plate or tray lined with a clean, dry kitchen towel or parchment paper.
Cooling
- Once wrapped, transfer the egg rolls to the refrigerator and chill for at least 1 hour, to allow them to dry and firm up. This step helps to minimize bubbling of the packaging during frying (although slight bubbling is normal). Take them out of the fridge 15 minutes before frying.
Cooking egg rolls
- Heat about 1L of frying oil in a medium saucepan to 170°C (the oil level should be slightly above halfway up the sides). Fry the spring rolls in small batches, about three at a time. Make sure they don’t touch immediately after being placed in the oil, as the skins will be sticky until a crust forms. Fry each batch for 5 to 6 minutes, or until lightly browned (frying them in small batches prevents them from sticking together).
- Use a metal skimmer to remove them from the oil. Drain on a wire rack and continue cooking. Maintain the right oil temperature by periodically adjusting your griddle.
- Just before serving, deep-fry the egg rolls (yes, they need to be double-fried) at 175°C for 1.5 to 2 minutes, until golden and crisp. Double-frying is very, very important! Serve with fresh lettuce, coriander, Thai basil, mint and nuoc cham for dipping.
