24 July 2026
Chicken and Vegetable Spring Rolls with Tangy Sauce
RecipeShare Test Kitchen
Crispy chicken and vegetable spring rolls with a lime and fish sauce dip for a shareable appetizer or snack.
Prep time
20 mins
Cook time
16 mins
Total time
36 mins
Servings
4
Recipe Snapshot
Rating4.8
Chef's Tips
Keep the filling fairly dry so the wrappers stay easier to roll and fry without bursting.
Don’t overcrowd the pan when frying to keep the rolls crispy.
Tools Used
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Ingredients
Ingredients
USMetric
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.
Ingredients
USMetric
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.
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Learn More
Everything you want to know about this recipe.
Chicken and Vegetable Spring Rolls with Tangy Sauce
Chicken and Vegetable Spring Rolls with Tangy Sauce
These chicken and vegetable spring rolls are built around texture. The filling has chopped chicken, vegetables, bean sprouts, and glass noodles, while the double-fry method gives the wrapper a crisp shell that holds up well on the plate. Served with lettuce, mint, and a sharp dipping sauce, they work nicely as a starter or party snack.
The recipe is a little more hands-on than a quick skillet dinner, but none of the steps are difficult. The main thing is to keep the filling finely chopped and fairly dry so the wrappers stay easy to roll and less likely to split during frying.
What Makes the Method Work
The first fry sets the rolls and cooks the filling through. The second fry is what gives them their better colour and crunch. If you try to do everything in one longer fry, the wrappers tend to brown before the texture is as crisp as it should be.
Using lettuce and mint on the side helps balance the fried wrapper. A hot roll, cool herbs, and a limey fish sauce dip make the finished bite feel much lighter than the ingredient list suggests.
Serving Notes
Serve these as soon as possible after the second fry. If you are cooking for guests, you can do the first fry earlier, then finish the second fry shortly before serving.
If you want to adjust the dipping sauce, add a little more lime for extra sharpness or a touch more sugar if you prefer a rounder balance.
Nutrition Facts
Nutrition Facts
Serving Size: 4 rolls
Calories 290
% Daily Value*
Total Fat 12g15%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 45mg15%
Sodium 540mg23%
Total Carbohydrates 28g10%
Dietary Fiber 2g7%
Sugars 3g
Protein 15g
* 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
Why fry the spring rolls twice?
The first fry cooks the filling and sets the wrapper, while the second fry gives the rolls a deeper golden colour and a crisper finish.
Can I prepare the rolls in advance?
Yes. You can mix the filling and roll them ahead, then keep them chilled for a short time before frying. Fry as close to serving as possible for the best texture.
Can I use water instead of beer on the wrappers?
Yes. Water works if you prefer not to use beer, though the handling and final texture may be slightly different depending on the wrapper brand.
Community Reviews
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4.8
4 ratings
5
75%
4
25%
3
0%
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1
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Carla
· May 30, 2026I made the filling ahead and rolled them just before frying. Very good party snack.
Linh
· Feb 8, 2026The double-fry method worked well and kept the rolls crisp longer than I expected.
Antoine
· Jun 14, 2025Great texture. Next time I will serve them with even more herbs and lettuce.
Sophie
· Jun 14, 2025Crispy and delicious. The dipping sauce kept the rolls from feeling too heavy.
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