Vietnamese spring rolls

Vietnamese spring rolls

Cha gio chiên

Cooking from memory
Mark Roper

Miriam is famous for these kosher chicken spring rolls served on Friday nights.


Quantity Ingredient
500g minced chicken
250g bean shoots, chopped
2 carrots, grated
1 onions, grated
2-3 garlic cloves, minced
1 tablespoon sugar
100g dry vermicelli noodles, cut into 2 cm pieces
2 eggs
ground black pepper
40 square sheets spring roll pastry
1 egg white
canola oil, for frying
iceberg lettuce
coriander, vietnamese mint leaves, bean shoots or vietnamese basil, to garnish

Nuoc mam

Quantity Ingredient
80ml fish sauce
120ml water
3 tablespoons sugar
2 lemon, juiced
1 garlic clove, minced
1 red chilli, finely chopped


  1. Mix the chicken, bean shoots, carrots, onion, garlic, sugar, noodles and eggs until well combined, then season. On a flat surface, lay out a single spring roll sheet in a diamond. Take 1 tablespoon of chicken mixture and lay it horizontally just below the centre of the diamond. Fold the bottom corner over the mixture and tuck it under as you fold both left and right sides into the centre. Continue rolling towards the top corner.
  2. Beat the egg white and dab it onto the top corner of the spring roll to seal. This will ensure that the sheet holds its shape while frying. Repeat until all the filling has been used.
  3. Heat the oil in a wok or deep frying pan until very hot. Add spring rolls in batches. Reduce the heat to medium and fry until golden brown. Spring rolls can be deep- or shallow-fried.
  4. To make the nuoc mam, mix all the ingredients and set aside in a dipping bowl.
  5. To serve, separate whole lettuce leaves and trim the tops so that they resemble cups. Place a hot spring roll in each cup with your garnish of choice and dip into the nuoc mam.
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