These Vietnamese Spring Rolls (Gỏi Cuốn Chiên) are a delightful appetizer that balances crispy textures with savory, umami-rich flavors. The filling features tender strips of chicken marinated in a blend of soy sauce, hoisin, and peanut butter, stir-fried with rehydrated shiitake mushrooms, ginger, garlic, and sweet red peppers. Rice vermicelli noodles add a pleasant chewiness, while fresh coriander provides a bright herbal finish. Unlike fresh summer rolls, these are deep-fried to a golden crisp, making them perfect for parties or as a hearty starter.
Vietnamese Spring Rolls #2
Description
These Vietnamese Spring Rolls (Gỏi Cuốn Chiên) are a delightful appetizer that balances crispy textures with savory, umami-rich flavors. The filling features tender strips of chicken marinated in a blend of soy sauce, hoisin, and peanut butter, stir-fried with rehydrated shiitake mushrooms, ginger, garlic, and sweet red peppers. Rice vermicelli noodles add a pleasant chewiness, while fresh coriander provides a bright herbal finish. Unlike fresh summer rolls, these are deep-fried to a golden crisp, making them perfect for parties or as a hearty starter.Ingredients
Directions
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Cut chicken breasts into 1-1/2 x 1/2 inch strips.
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In a bowl, blend soy sauce, hoisin sauce, water, orange juice concentrate, peanut butter, chili paste, and sesame oil until smooth.
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Stir in cornstarch.
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Add chicken strips to the marinade and stir to coat evenly; let marinate for 15 minutes.
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Cover dried shiitake mushrooms with warm water and soak for 15 to 50 minutes, or until softened.
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Drain and rinse the mushrooms; discard stems and slice caps into thin strips.
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Break rice vermicelli noodles into 1-1/2 inch long pieces.
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Place noodles in a bowl, cover with water, and soak for 5 minutes, then drain.
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In a saucepan of boiling water, cook the noodles for 5 minutes.
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Drain noodles and rinse with cold water; drain well.
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In a wok or skillet, heat peanut oil over medium-high heat.
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Cook ginger, garlic, and scallions for 30 seconds until fragrant.
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Add red pepper and mushroom strips; cook for 3 minutes.
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Add chicken with marinade; cook for 3 to 4 minutes, or just until chicken is no longer pink inside.
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Stir in cooked noodles and chopped coriander; let the mixture cool completely.
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Dip rice paper sheets, one at a time, into warm water to soften; lay out on damp tea towels in a single layer.
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Place about 2 Tbsp of filling in the center of each triangular sheet (or 1/4 cup in each round sheet).
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Fold up the bottom over the filling, fold sides over, and roll up tightly.
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In a wok or Dutch oven, heat vegetable oil over medium-high heat to 375°F (190°C).
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Fry rolls in batches for about 5 minutes, or until crisp and golden on all sides.
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Drain fried rolls on a wire rack.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 18.5g29%
- Saturated Fat 2.8g14%
- Cholesterol 45mg15%
- Sodium 210mg9%
- Total Carbohydrate 18.5g7%
- Dietary Fiber 1.2g5%
- Sugars 4.5g
- Protein 12.5g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The rolled spring rolls can be covered with damp tea towels in separate layers and refrigerated for up to 8 hours before frying.
Ensure the filling is completely cool before rolling to prevent the rice paper from becoming too soggy and tearing.
If using round rice paper, use approximately 1/4 cup of filling per roll. Adjust filling amount based on the size of your rice paper sheets.
For best results, maintain the oil temperature at 375°F to ensure the rolls are crispy on the outside but hot throughout without absorbing too much oil.
