10 August 2026
Crispy Chicken Vegetable Spring Rolls
RecipeShare Test Kitchen
Crispy chicken vegetable spring rolls with rice paper wrappers, mushrooms, carrot, onion, bean sprouts, and mung bean vermicelli. A Vietnamese-inspired fried spring roll recipe served with lettuce, mint, and a quick lime fish sauce dip.
Prep time
25 mins
Cook time
16 mins
Total time
41 mins
Servings
4
Recipe Snapshot
Rating4.8
Chef's Tips
Keep the filling fairly dry so the wrappers crisp properly instead of blistering and softening.
Cut the vermicelli and bean sprouts shorter than you think you need. Long strands make the rolls harder to wrap neatly.
Fry in batches so the oil temperature stays steady and the wrappers turn evenly golden.
Let the fried rolls rest briefly on a rack rather than paper towels if you want to keep them as crisp as possible.
Tools Used
Mixing Bowl(opens in a new tab)Saucepan(opens in a new tab)ScissorsChopping Board(opens in a new tab)Chef's Knife(opens in a new tab)Kitchen Towel
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Ingredients
Ingredients
USMetric
Spring Roll Filling
Wrap And Fry
Lime Fish Sauce Dip
Serve
Instructions
Spring Roll Filling
- 1
Finely chop the chicken, mushrooms, and onion, grate the carrot, and halve the bean sprouts.
- 2
Cook the vermicelli, drain it well, and cut it into short lengths.
- 3
Combine the chicken, mushrooms, carrot, onion, bean sprouts, vermicelli, soy sauce, and egg in a bowl until evenly mixed.
Wrap and Fry
- 1
Mix the beer with the lukewarm water if using, or use plain lukewarm water on its own.
- 2
Briefly soften one rice paper wrapper at a time, then lay it on a damp towel.
- 3
Place about 1 tablespoon of filling near the lower edge, roll tightly, and seal with the starch paste.
- 4
Heat neutral oil for shallow or deep frying.
- 5
Fry the rolls in batches until evenly golden and crisp.
Lime Fish Sauce Dip
- 1
Stir together the lime juice, fish sauce, and sugar until the sugar dissolves.
Serve
- 1
Serve the hot spring rolls with lettuce, mint, and the dipping sauce on the side.
Ingredients
USMetric
Spring Roll Filling
Wrap And Fry
Lime Fish Sauce Dip
Serve
Instructions
Spring Roll Filling
- 1
Finely chop the chicken, mushrooms, and onion, grate the carrot, and halve the bean sprouts.
- 2
Cook the vermicelli, drain it well, and cut it into short lengths.
- 3
Combine the chicken, mushrooms, carrot, onion, bean sprouts, vermicelli, soy sauce, and egg in a bowl until evenly mixed.
Wrap and Fry
- 1
Mix the beer with the lukewarm water if using, or use plain lukewarm water on its own.
- 2
Briefly soften one rice paper wrapper at a time, then lay it on a damp towel.
- 3
Place about 1 tablespoon of filling near the lower edge, roll tightly, and seal with the starch paste.
- 4
Heat neutral oil for shallow or deep frying.
- 5
Fry the rolls in batches until evenly golden and crisp.
Lime Fish Sauce Dip
- 1
Stir together the lime juice, fish sauce, and sugar until the sugar dissolves.
Serve
- 1
Serve the hot spring rolls with lettuce, mint, and the dipping sauce on the side.
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Learn More
Everything you want to know about this recipe.
Crispy Chicken Vegetable Spring Rolls
Crispy Chicken Vegetable Spring Rolls
These crispy chicken vegetable spring rolls are built for texture: thin rice paper wrappers, a savory chicken filling, soft vermicelli, and enough vegetable content to keep the rolls from tasting heavy. They are inspired by Vietnamese fried spring rolls, with lettuce, mint, and a quick lime fish sauce dip served alongside.
The recipe works well as a starter, party snack, or shareable weekend cook. The filling is simple, but the mix of mushrooms, onion, carrot, bean sprouts, and noodles gives the chicken better texture and helps the rolls feel fuller and more balanced.
Why This Recipe Works
Why This Recipe Works
The main thing that matters here is keeping the filling compact and reasonably dry. That makes the wrappers easier to roll and helps them fry crisp instead of splitting or steaming.
Cutting the vermicelli and bean sprouts short also helps more than it sounds like it should. It keeps the filling easier to distribute and stops long strands from poking through the wrapper.
Ingredients Overview
Ingredients Overview
Chicken breast gives the filling a lean base, while mushrooms add moisture and a little savoriness without making the rolls dense. The egg binds everything so the filling stays cohesive once wrapped.
The lettuce, mint, and dip are not extras for show. They help balance the fried wrapper and make the final plate feel fresher and more complete.
How to Make Chicken Vegetable Spring Rolls
How to Make Chicken Vegetable Spring Rolls
Prepare the filling first by chopping the chicken and vegetables finely and cutting the cooked vermicelli short. Mix everything together with soy sauce and egg until evenly combined.
Soften the rice paper briefly, wrap the rolls tightly, and seal them with a little starch paste. Fry in batches until crisp and golden, then serve hot with the lime fish sauce dip, lettuce, and mint.
Tips, Variations, and Storage
Tips, Variations, and Storage
If you want to prep ahead, wrap the rolls and refrigerate them before frying. Keep them separated so the wrappers do not stick. They are best fried fresh, but leftovers can be reheated in the oven or air fryer to bring back some crispness.
If you want a slightly larger spread, serve them with cucumber, extra herbs, or pickled vegetables. The spring rolls already carry enough flavor, so the sides can stay simple.
Nutrition Facts
Nutrition Facts
Serving Size: 4 spring rolls
Calories 320
% Daily Value*
Total Fat 12g15%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 65mg22%
Sodium 710mg31%
Total Carbohydrates 32g12%
Dietary Fiber 3g11%
Sugars 3g
Protein 19g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs
Can I make these ahead?
Yes. You can wrap them ahead and keep them chilled for several hours before frying. Separate layers so they do not stick together.
Do I need to use beer for the wrappers?
No. Plain lukewarm water works too. The beer is optional and mainly used by some cooks because they like the handling and final texture.
Can I air fry them instead?
You can, but the texture will be a little different from deep- or shallow-fried rolls. Brush or spray them well with oil first.
Community Reviews
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4.8
4 ratings
5
75%
4
25%
3
0%
2
0%
1
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Share your experience and help others.
Ian
· Aug 10, 2026Made a double batch for friends and they disappeared fast. I would keep the filling fairly dry exactly as written.
Tessa
· Apr 30, 2026The lettuce and mint on the side made them feel much fresher than just serving them alone with sauce.
Marco
· Jan 21, 2026I used plain warm water instead of beer and they still worked well. Good appetizer recipe when you want something fried but not too heavy.
Elaine
· Sep 12, 2025These came out properly crisp and the filling stayed juicy. Cutting the vermicelli short really did make wrapping easier.
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