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Chicken egg rolls are delicious fried rice paper wrappers filled with carrots, chicken, ginger, fresh soybeans and black mushrooms. Packed with flavour, they're deliciously crispy on the outside, with a melt-in-the-mouth filling. A classic of Vietnamese cuisine!
Traditionally filled with pork, they are also available with chicken, as shown here, or in a seafood version (shrimp and crab).
Table des matières
💙 Why you'll love them
- They take you straight to Vietnam!
- You control exactly what's in them, and they're really delicious.
- Dairy-free and easily vegan and gluten-free
These are the main ingredients, and the quantities can be found in the recipe card below.
- Rice paper wrappers : you can find them in Asian grocery stores or in some large supermarkets.
- A large chicken fillet
- Rice vermicelli: also available in Asian grocery stores and some large supermarkets.
- Sauces: salted soy sauce and nuoc mam sauce (also known as fish sauce)
- Mung beans: also known as fresh beansprouts. They can be found in some large supermarkets or in Asian / world cuisine grocery stores. You can also order them online.
- Herbs: coriander and mint, fresh if possible.
- Dehydrated black mushrooms: these are also available in Asian grocery stores / world cuisine. You can also order them online.
- Carrot, onion and garlic
- One egg
- Frying oil
✅ Vegan and gluten-free version
- To make this recipe vegan, replace the chicken with the meat substitute of your choice (tofu, tempeh, seitan, etc.) and remove the egg.
- To make this recipe gluten-free, check that the rice paper wrappers, nuoc mam sauce, salt and pepper are gluten-free. Buy a gluten-free salted soy sauce and replace the breadcrumbs with cornflour.
🥰 Chef's tips
- If your egg rolls stick during cooking, don't panic. Leave them as they are, don't try to separate them as you may puncture the rice paper. Cut them after the 2nd cooking.
- When cooking, make sure you don't put more than 4 egg rolls in your pan, as this may cause the temperature of the cooking oil to drop!
💡 Frequently Asked Questions
You can cook it with a drizzle of sesame oil in a frying pan over high heat for 20-25 minutes, stirring often to prevent sticking. Delicious!
This is often because the galette is not folded tightly enough, so air bubbles up when it comes into contact with heat during baking. When you're just starting out, it's not easy! But they are very good even with bubbles.
There can be many reasons:
- there's too much air in your egg roll (it hasn't been folded tightly enough),
- there's not enough (the ingredients didn't have enough room and made the rice cake explode on contact with the heat),
- the temperature of the frying oil is too high: the rice cake cannot withstand it and explodes.
To make them crisp and golden brown.
❄️ Storage / freezing
You can store your egg rolls in an airtight tin in the fridge for 3 to 4 days. And to reheat them: a turn in the frying pan with a light drizzle of oil, or in the oven without fat.
You can also freeze your egg rolls.
- Before cooking : place them spaced out on a plate and pre-freeze overnight. The next day, collect them in a freezer bag.
- After their first cooking: let them cool and put them in a freezer bag. To defrost: let them defrost at room temperature, then fry them a second time in frying oil.
- After the second baking, let them cool and place them in a freezer bag. To defrost : let them defrost at room temperature, then put them quickly in the oven (don't use the microwave, they'll go limp).
😋 Other Asian gems
- Teriyaki chicken
- Chicken Katsudon : Japanese chicken cutlet rice bowl
- Easy chicken and vegetable gyozas
If you make these chicken egg rolls, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Crispy chicken egg rolls
- 20 rice paper wrappers
- 1 large chicken breast
- 2 large carrots peeled
- 1 onion chopped
- 2.5 oz rice vermicelli
- 9 tablespoons soy sauce
- 3 tablespoons breadcrumbs
- 2 tablespoons fish sauce nuoc mam
- 2.6 oz mung bean sprouts
- 0.6 oz fresh ginger peeled and grated
- 0.4 oz fresh cilantro chopped
- 0.4 oz fresh mint chopped
- 2 garlic cloves pressed
- 1.5 oz black mushrooms dried
- 1 egg
- Salt to taste
- Black pepper to taste
- 4 cups frying oil
- Rehydrate the black mushrooms in a bowl of hot water. Do the same for the rice vermicelli in another bowl, then chop them. Rinse the mushrooms well once they are rehydrated and soft.
- Place the chicken cutlet, carrot, garlic, onion and black mushrooms in the food processor. You can also chop everything by hand.
- Mix everything together in a bowl, then add the soy sauce, nuoc mam, chopped rice vermicelli, mung beans, chopped mint and cilantro, and egg.
- Stir to combine, then add the breadcrumbs, salt and pepper to taste. Peel and grate the fresh ginger.
- Run a rice paper wrapper under hot water for 2 seconds and place on a slightly damp cloth.
- Place a small amount of stuffing on the top of the patty, then proceed with the folding process: fold in the edges, then fold the sides one after the other towards the middle. Then fold the top of the nem towards the filling, pressing lightly to release as much air as possible. Roll the nem on itself, pressing with your hand at the same time to gradually release the air.
- Repeat the process until all ingredients are used up.
- In a large saucepan, heat the frying oil: it's hot when you add a few drops of water and it sizzles. Place 4 egg rolls in the pan and cook for 7-8 minutes (the cooking time will vary according to the heat of your oil): the egg rolls should be very, very lightly browned and a little hard. Turn them often to ensure even cooking.
- Take them out, let them cool and repeat the operation with all the other egg rolls.
- Put the cold egg rolls back in 4 at a time and cook for a further 5-6 minutes (again, this will vary according to the temperature of the oil) until golden-brown, turning often. Remove to kitchen paper and enjoy!