Crispy chicken rolls

Grab a taste of Hanoi's bustling streets with these mouthwatering chicken rolls. They'll whisk you away with their amazing smells and contrasting textures. These iconic Vietnamese fried rolls pack a complete flavor adventure with their crispy outer shell hiding a soft, tasty filling inside. This chicken version gives you a yummy twist on the classic pork option, while keeping all those authentic Asian flavors that make this dish so special.

I first tried these rolls during a Vietnam trip a few years back and fell in love with how they balance freshness and indulgence. When I got home, I spent many weeks getting this recipe just right, trying again and again until I nailed this version that's now the star of my Asian dinner parties. Even my Vietnamese neighbor paid me the ultimate compliment when she said they reminded her of her grandma's cooking!

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Key Ingredients

• Special rice paper sheets: thin and round, they're what gives these traditional treats their signature crispy wrapper
• Finely minced fresh chicken breast: adds a soft texture and light flavor that soaks up all the aromatics perfectly
• Soaked rice vermicelli: this ingredient lightens up the filling while giving it the right structure
• Soaked dried black mushrooms: their deep, woody flavor is one of the signature taste notes in authentic rolls

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Classic Preparation

Getting stuff ready:

First, soak your rice vermicelli in warm water for about 15 minutes until they turn soft and see-through. At the same time, put your dried black mushrooms in hot water for 20 minutes to make them plump up again. While waiting, finely chop your chicken breast with a good knife or pulse it briefly in a food processor, but keep it a bit chunky for more character.

Making the filling:

In a big bowl, mix the chopped chicken with the drained vermicelli cut into 1-inch pieces, the chopped soaked mushrooms, grated carrot, diced onion, and crushed garlic. Throw in plenty of chopped fresh cilantro and mint for that signature freshness. Gently add slightly blanched and cooled bean sprouts. Bind everything with a beaten egg, then season with fish sauce, soy sauce, a touch of sugar, salt, and freshly ground pepper.

Rolling technique:

Set up a clean, slightly damp work surface. Dip a rice paper sheet in warm water for a few seconds until it just starts to soften. Lay it flat and let it finish softening for about a minute until it's completely flexible and clear. Put two tablespoons of filling on the lower part, shaping it into a horizontal log. Fold in the sides and roll the paper tightly around the filling, squeezing out air as you go to make a compact roll.

First frying:

Heat your frying oil in a deep pot to 320°F. Carefully drop in three or four rolls at a time, making sure to keep the temperature steady. Cook them for about 5 minutes until they're lightly golden. Take them out and put them on paper towels to drain off extra oil. This first cooking sets their shape and cooks the inside.

Second frying:

Turn up the oil to 360°F. Put your rolls back in for a second fry for 2-3 minutes, until they're evenly golden and perfectly crispy. Drain them again on paper towels. This double-frying trick, the secret to the best rolls, gives you that perfect contrast between the crunchy outside and tender inside.

Making these rolls taught me to be patient and precise. My first try was a disaster - the rolls kept breaking open in the oil, turning my kitchen into a total mess! It wasn't until I watched a Vietnamese chef during a cooking class that I understood how important the oil temperature and rolling technique are. These small details make all the difference between okay rolls and amazing ones.

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Perfect Pairings

People traditionally enjoy these rolls wrapped in fresh lettuce leaves with mint and Thai basil, which creates a refreshing contrast to the crispy roll. A homemade dipping sauce is a must-have companion. Just mix fish sauce, lime juice, water, a spoonful of sugar, minced garlic, and a bit of chili depending on how spicy you like it. This tangy, slightly sweet sauce brings out the flavors of the rolls and completes the authentic taste experience.

Creative Twists

You can easily adjust the traditional recipe for different diets without losing the authentic flavors. For a vegetarian or vegan option, swap the chicken for a mix of crumbled tofu and finely chopped mushrooms that will mimic the meat texture amazingly well. If you can't have gluten, make sure your sauces are certified gluten-free and use potato starch or cornstarch instead of breadcrumbs. For something different, try using chopped peeled shrimp or a crab and pork combo that offers a seafood flavor particularly loved in southern Vietnam.

Smart Storage

Frequently Asked Questions

→ Can I make chicken rolls ahead of time?

Yep, you can! Roll them a day before and keep them in the fridge covered with plastic wrap to keep them from drying out. You can also partially fry them ahead, then finish cooking just before eating.

→ Is it possible to freeze uncooked rolls?

Absolutely. Lay them out on a tray without touching until firm, then pop them into a freezer bag. You can fry them straight from the freezer, just add a bit more time to cook thoroughly.

→ How do I stop rice papers from ripping while rolling?

Don’t soak them too much—just a quick dip in warm water is enough. Roll them on a barely damp cloth and handle them gently but firmly.

→ Can these rolls be baked instead of fried?

You can brush them with oil and bake at 200°C for 20-25 minutes, turning them halfway. Keep in mind they won’t be as crispy as frying, though.

→ What sauce goes best with these rolls?

Traditionally, serve with nuoc mam mixed with water, sugar, rice vinegar, and chili. Sweet chili sauce or slightly sweetened soy sauce are great choices too.