From Emily Luu's kitchen in Vietnam.

Originally published on Cookpad Vietnam as Nem Rán Nhân Gà, with US measurements.

Vietnamese Chicken Spring Rolls (Nem Rán Nhân Gà)

Name: Vietnamese Chicken Spring Rolls (Nem Rán Nhân Gà)
Total time: 7200 s
Yield: Makes about 40 spring rolls
Cuisine: American
Ingredients: 2.2 lbs chicken breast (about 1 kg); 12 dried shiitake mushrooms; 3 dried wood ear mushrooms; 1 cup sweet corn kernels (about 150 grams); 1 cup shredded carrot (about 150 grams); 1 cup bean sprouts (about 150 grams); 2 large eggs; 1 medium onion; 1 handful dried rice vermicelli noodles (if you don't have glass noodles, rice vermicelli works well); 4 packages spring roll wrappers; 2 tablespoons oyster sauce (30 ml); 1 teaspoon chicken bouillon powder (5 ml); 2 tablespoons good fish sauce (30 ml); 1 teaspoon ground black pepper (5 ml); Vegetable oil for frying

Emily Luu @Emilys_pallete15

Ho Chi Minh, Hồ Chí Minh, Công Hòa Xã Hội Chủ Nghĩa Việt Nam

Thanks to @HuynhPhat69 for inspiring me to try this dish. I had never made chicken filling before, but my in-laws love this dish, so I wanted to switch things up a bit. I asked some experienced cooks and finally succeeded. The chicken and sweet corn filling is different, but the other ingredients are similar to regular pork and shrimp spring rolls. The result is delicious, sweet, and not dry at all. This version is also a bit healthier than the pork and shrimp version, so give it a try!

Emily Luu @Emilys_pallete15

Ho Chi Minh, Hồ Chí Minh, Công Hòa Xã Hội Chủ Nghĩa Việt Nam

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Ingredients

2 hours

Makes about 40 spring rolls

2.2 lbschicken breast (about 1 kg)
12dried shiitake mushrooms
3dried wood ear mushrooms
1 cupsweet corn kernels (about 150 grams)
1 cupshredded carrot (about 150 grams)
1 cupbean sprouts (about 150 grams)
2large eggs
1medium onion
1 handfuldried rice vermicelli noodles (if you don't have glass noodles, rice vermicelli works well)
4 packagesspring roll wrappers
Seasonings
2 tablespoonsoyster sauce (30 ml)
1 teaspoonchicken bouillon powder (5 ml)
2 tablespoonsgood fish sauce (30 ml)
1 teaspoonground black pepper (5 ml)
Vegetable oil for frying

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Steps

2 hours

1

Soak the dried shiitake and wood ear mushrooms in warm water until they expand. Rinse well and drain. Remove the stems and finely chop the mushrooms.
- I bought pre-prepared bean sprouts, carrots, and corn from the supermarket.
2

Rinse the chicken breast and pat dry, then finely chop.
3

Soak the dried vermicelli noodles in warm water until soft, then cut into small pieces. Finely chop the onion. Place all ingredients in a large mixing bowl.
4

Add all the seasonings in the amounts listed above.
5

Mix everything thoroughly so the seasonings are evenly distributed.
6

I used these spring roll wrappers because they're easy to roll and get crispy. In the US, use any spring roll wrappers you like. Moisten the wrappers, add the filling, and roll up until all the filling is used. I made about 40 rolls this time.
7

Fry the spring rolls. For extra crispiness, fry them twice: first, fry until lightly golden, let cool, and refrigerate. When ready to eat, fry again until crispy.
8

This is what they look like after the first fry.
9

And here is the finished dish. Fragrant, delicious, with a moist filling—chicken and sweet corn are a great match!

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Cooksnaps

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Emily Luu @Emilys_pallete15

Published in the US on March 22, 2026 14:01

Ho Chi Minh, Hồ Chí Minh, Công Hòa Xã Hội Chủ Nghĩa Việt Nam

Rất vui khi được làm quen và tương tác với các mẹ bếp. Em mà rảnh là có ngay món mới trình làng, em cũng chịu khó học mấy món tây, nhân tiện chia sẽ các mẹ thi thoảng đổi món cho anh xã và các con mình .

Keywords

Onion Vermicelli Fish Mushroom Vege Chicken Breast Sweet Corn Shiitake Pepper Oyster Rice Egg Carrot Bean Sprout Chicken Noodle

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