Chicken and Vegetable Spring Rolls with Tangy Sauce
JojoM
Crispy chicken and vegetable spring rolls served with a tangy lime and fish sauce dip. A delightful Vietnamese-inspired appetizer perfect for sharing.
Chicken and Vegetable Spring Rolls with Tangy Sauce
JojoMCrispy chicken and vegetable spring rolls served with a tangy lime and fish sauce dip. A delightful Vietnamese-inspired appetizer perfect for sharing.
Chef's Tips
Mix the dipping sauce with Greek yogurt and a dash of Tabasco for a creamy spicy variation.
Don’t overcrowd the pan when frying to keep the rolls crispy.
Tools Used
Wok
Frying Pan
Paper Towels
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Ingredients
Spring Rolls
Serving
Tangy Dipping Sauce
Instructions
Prepare the Filling
- 1
Chop the chicken, mushrooms, carrot, and onion finely.
- 2
Combine with bean sprouts, rehydrated glass noodles, soy sauce, and egg in a bowl.
Assemble the Rolls
- 1
Soften rice paper wrappers using beer.
- 2
Place some filling on each wrapper, fold edges to the center and roll tightly.
- 3
Use a tapioca-water paste to seal the edge.
First Frying (Precook)
- 1
Heat sunflower oil 3cm deep in a wok or pan.
- 2
Fry the spring rolls for 2 minutes without touching each other.
- 3
Flip and remove before they turn golden. Drain on paper towels.
Prepare the Sauce
- 1
Mix lime juice, fish sauce, and sugar in a bowl. Set aside.
Second Frying (Crisping)
- 1
Re-fry the rolls in hot oil for about 3 minutes until golden and crispy.
- 2
Drain again on paper towels.
Serve
- 1
Arrange lettuce and mint leaves on plates.
- 2
Add the spring rolls and serve with the tangy dipping sauce.
Comments & Reviews
Sophie
6/14/2025
Crispy and delicious! Loved the tangy sauce pairing.
Antoine
6/14/2025
Great texture, next time I’ll add more mint.
Nutrition Facts
Serving Size: 4 rolls
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
