I love the fresh Vietnamese rolls, but the fried ones are equally delish. These are stuffed with a delicious Chicken and Shrimp mixture with bean noodles and then encased in rice paper, tightly rolled and then deep fried.

I love the texture of these rolls, they are gluten free and I also include how to air fry them in the video.

Vietnamese Fried Spring Rolls

3.43 from 59 votes
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Ingredients
  

  • 75 gms Bean Noodles
  • 250 gms Shrimp
  • 250 gms ground Chicken
  • 1/2 cup finely minced Shallots
  • 2 tbsp minced Garlic
  • 1 tbsp of minced Thai red Chilli
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 beaten Egg
  • 3 tbsps Fish sauce
  • 1 tsp white Pepper
  • 18 Rice Paper sheets 22 cms approx

Instructions
 

  • Soak the bean noodles in hot water for 5 or more minutes till they soften
  • Drain the noodles and cut to 2 inch lengths using a scissor
  • Shell and devein the shrimp and cut into small pieces
  • Add the drained noodles to a bowl
  • Add the chicken, shrimp, shallots, garlic, red chilli, sugar, salt, egg, fish sauce and white pepper and mix well
  • Prepare to roll the rice paper, set a wide bowl with warm water to soak the wrapper, set a teal towel down and have an extra one handy.
  • Also lay down some parchment paper
  • Soak the paper and when supple, remove and lay down on the tea towel
  • Dry the other side with the spare tea towel
  • Take a heaped tablespoon of the filling and place at the top of the wrapper
  • Roll, massage the filling into a cylindrical shape, fold the sides over and roll to seal
  • Lay on kitchen towel
  • When you remove one sheet from the water put another one in so you keep the process running
  • Lay all the rolls on the parchment paper and make sure they don’t touch or they will stick together
  • Allow these rolls to air dry for about 20 mins
  • Heat oil and add the spring rolls and cook for 5 – 7 mins turning in between and then drain
  • Alternatively reheat your air fryer and insert the rolls and cook for about 8-10 mins and shake in between