Fried Chicken Spring Rolls Recipe (Vietnamese Nem Ga): Crispy & Easy

Fried chicken spring rolls, or nem ga, are a crispy Vietnamese dish filled with chicken, mushrooms, glass noodles, and vegetables. They are easy to prepare at home and work well as a starter or part of a larger Vietnamese meal.

This guide covers the ingredients, preparation, frying and air-fryer methods, dipping sauce, storage, and where to try chicken spring rolls in Paris.

What Are Vietnamese Fried Chicken Spring Rolls?

Fried chicken spring rolls are a traditional dish loved by many families for their delicious flavor, crispy exterior, and rich chicken filling combined with vegetables. They are especially suitable for serving to family and friends on special occasions.

This version combines chicken breast with wood ear mushrooms, shiitake mushrooms, glass noodles, carrot, onion, green onions, and mashed potato, then fries the rolls until golden and crisp.

Ingredients You’ll Need

• Spring roll wrappers: 400 g (about 1 pack).

• Chicken breast: 400 g.

• Dried wood ear mushrooms: 10 g.

• Dried shiitake mushrooms: 30 g.

• Dried glass noodles: 45 g.

• Carrot: 1 medium-sized carrot.

• Onion: 1 medium-sized onion.

• Potato: 1 cup, steamed and mashed.

• Eggs: 4.

• Olive oil: A small amount (can be replaced with regular cooking oil).

• Fish sauce: 1 tablespoon.

• Lemon juice: 1 tablespoon.

• Sugar: 1 tablespoon.

• Green onions: 5 stalks.

• Garlic: 1 bulb.

• Chili peppers: 3.

  
  

How to Make Fried Chicken Spring Rolls

Step 1. Prepare the Ingredients

Chicken breast: Wash thoroughly, cut into small pieces, and grind until finely minced.

Wood ear mushrooms and dried shiitake mushrooms: Soak in cold water for about 30 minutes. Drain well, then finely chop or blend.

Dried glass noodles: Soak in water until softened, then cut into short pieces.

Vegetables: Wash and peel the carrot and onion, then finely chop or blend them. Wash and finely slice the green onions.

Potato: Steam until cooked, then mash until smooth. The mashed potato helps make the filling soft and helps bind the ingredients together.

Step 2. Mix the Filling and Roll the Spring Rolls

Place all the ingredients in a large stainless steel pot or bowl: minced chicken, wood ear mushrooms, shiitake mushrooms, glass noodles, carrot, onion, green onions, and mashed potato. Add 3–4 eggs and a small amount of olive oil. Mix everything thoroughly and let the mixture rest for 5 minutes.

Place a spring roll wrapper on a flat surface. Spoon about one tablespoon of filling onto the wrapper, fold in both sides, and roll it up tightly. Repeat until all the filling has been used.

There is no need to add extra seasoning to the filling because the spring roll wrappers are already slightly salty, and the rolls will be served with dipping sauce. Mashed potato makes the filling softer and helps retain moisture inside the spring rolls.

Step 3. Fry the Spring Rolls

Using a frying pan: Add cooking oil to a frying pan and heat it over medium heat. Add the spring rolls and turn them regularly so that they cook evenly and become golden and crispy on all sides. Fry for about 5 minutes.

Using an air fryer: Brush a thin layer of oil over the surface of the spring rolls before placing them in the air fryer. Cook at 180°C (356°F) for 15–20 minutes, turning them halfway through so that they brown evenly.

Step 4. Make the Dipping Sauce

Peel and finely mince the garlic. Soak it in lemon juice for about 10–15 minutes to help the garlic float on the surface of the dipping sauce.

Mix the dipping sauce using the following ratio: 1 part sugar, 1 part fish sauce, 1 part lemon juice or vinegar, and 5 parts water. Stir well, then add the soaked garlic and chopped chili according to taste.

How to Serve Chicken Spring Rolls

The finished fried chicken spring rolls should be beautifully golden and crispy on the outside, with a soft, rich, flavorful filling inside. Serve them with sweet and sour fish sauce for dipping. You can also enjoy them with rice vermicelli and fresh herbs or vegetables for an even more flavorful meal.

Do not roll the spring rolls too tightly. Fry them over medium heat, then place them on paper towels after cooking to remove excess oil and help them stay crispy longer.

How to Store Fried Chicken Spring Rolls

Unfried spring rolls can be stored in the refrigerator for 1–2 days. Alternatively, freeze them if you plan to use them within about a week. Before frying, there is no need to thaw them completely; simply let them soften slightly before cooking.

Fried spring rolls can be stored in an airtight container in the refrigerator. Reheat them in a frying pan or air fryer to restore their crispy texture.

Try Nem Ga at Hanoi 1988 in Paris

If you would rather taste Vietnamese nem in Paris, Hanoi 1988 serves Nem Gà at its Île de la Cité restaurant at 72 Quai des Orfèvres, 75001 Paris, near Notre-Dame, Sainte-Chapelle, and Pont Neuf.

Nem Gà is listed as a starter for €8.80. Chicken spring rolls also appear in the Bò Bún and Gà Bún, which each come with two nem gà. The weekday €18.80 set lunch can also begin with two chicken spring rolls.

Hanoi 1988 has been showing love through food since 2021, sharing Vietnamese flavors and culture through its restaurants in central Paris.

Explore the Hanoi 1988 menu or reserve a table to experience Vietnamese comfort food in Paris.

Frequently Asked Questions

Can you make chicken spring rolls in an air fryer?

Yes. Brush the rolls with a thin layer of oil and air fry them at 180°C for 15–20 minutes, turning halfway through so they become evenly golden.

Can you freeze uncooked chicken spring rolls?

Yes. Unfried spring rolls can be frozen for about one week. Let them soften slightly before frying rather than fully thawing them.

What do you serve with Vietnamese chicken spring rolls?

Serve them with sweet-and-sour fish sauce. They also pair well with rice vermicelli, fresh herbs, and vegetables.

What helps keep the chicken spring roll filling soft?

Mashed potato helps bind the filling and retain moisture, keeping the inside soft while the wrapper becomes crisp.