Name: Vietnamese Chicken Spring Rolls (Nems Gà)
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 500 g Ground chicken; 50 g Dried vermicelli noodles; 15 g Dried wood ear mushrooms; 1 large, shredded Carrot; 1 small, finely minced Yellow onion; 1 large Egg; 2 tbsp Fish sauce; 1 tsp Sugar; 0.5 tsp Black pepper; 20 22cm sheets Rice paper wrappers; 4 cups, for frying Vegetable oil; 1 serving, for dipping Nuoc Cham; 1 bunch, for serving Fresh lettuce and herbs (mint, cilantro)

Crispy, savory, and utterly delicious, Vietnamese Chicken Spring Rolls, known as Nems Gà, are a beloved appetizer. These golden-fried rolls feature a flavorful filling of ground chicken, vegetables, and vermicelli, all wrapped in delicate rice paper. Nems (or Chả Giò in Southern Vietnam) are a quintessential dish in Vietnamese cuisine, often served at family gatherings, celebrations, and as a popular street food. While the exact origins are debated, these fried spring rolls have become a staple, evolving with regional variations in fillings and wrapping techniques. They represent the communal spirit of Vietnamese dining, frequently enjoyed with fresh herbs and a vibrant dipping sauce.

Instructions

1
Rehydrate the vermicelli noodles and wood ear mushrooms: Place both in separate bowls, cover with hot water, and let soak for 15-20 minutes until soft. Drain well, finely chop the mushrooms, and cut the vermicelli into 2-inch pieces.
2
Prepare the filling: In a large bowl, combine the ground chicken, shredded carrot, minced onion, chopped wood ear mushrooms, vermicelli noodles, egg, fish sauce, sugar, and black pepper. Mix thoroughly until all ingredients are well combined.
3
Set up your rolling station: Have a shallow dish of warm water ready for softening the rice paper wrappers, your filling bowl, a clean work surface, and a platter lined with parchment paper for the finished rolls.
4
Soften the rice paper: Dip one rice paper wrapper into the warm water for 10-15 seconds until it's pliable but not overly soft or sticky. Lay it flat on your work surface.
5
Assemble the spring rolls: Place about 1-2 tablespoons of filling near the bottom edge of the softened rice paper. Fold the bottom edge over the filling, then fold in the sides. Roll tightly from the bottom upwards to form a neat cylinder. Repeat with the remaining wrappers and filling.
6
Preheat oil: Heat vegetable oil in a deep frying pan or wok to 170°C (340°F). Ensure there's enough oil to submerge the rolls completely.
7
Fry the spring rolls: Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. The internal temperature of the chicken should reach 74°C (165°F).
8
Drain and serve: Remove the fried spring rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with fresh lettuce, herbs, and Nuoc Cham dipping sauce.

Chef's Tips

•Storage & Freezing: Uncooked rolls can be stored in an airtight container in the refrigerator for up to 2 days, or frozen for up to 1 month. To cook from frozen, simply fry them directly, adding a few extra minutes to the cooking time.
•Substitutions: For dietary variations, use ground pork or shrimp instead of chicken. For a vegetarian option, replace meat with finely chopped firm tofu or jicama, and add more mushrooms and shredded cabbage.
•Rolling Technique: Don't overfill your wrappers, and ensure the rice paper is just pliable—not too wet—to prevent tearing. If you're struggling, try using two wrappers for extra strength, especially if your filling is very moist.
•Fun Fact: The name 'Nem' is commonly used in northern Vietnam, while 'Chả Giò' is the term in southern Vietnam. Regardless of the name, these fried spring rolls are a beloved symbol of Vietnamese culinary hospitality.