Mini Shrimp and Chicken Spring Rolls
Recipe by Cooking With Morgane
Crispy mini spring rolls filled with a flavorful mixture of chicken, shrimp, black mushrooms and mung bean vermicelli, perfect for parties or as an appetizer. Easy to prepare in advance and fry at the last moment.
MediumVietnameseServes 4
Printable version with shopping checklist
Source Video
1h 19m
Prep
30m
Cook
13m
Cleanup
2h 2m
Total
Cost Breakdown
Total cost:$11.73
Per serving:$2.93
Critical Success Points
- • Soak the mushrooms and vermicelli so they are fully rehydrated
- • Seal the rolls with the cornstarch glue so they don’t open during frying
- • Fry at the right temperature (≈180°C) to achieve a golden color without absorbing too much oil
Safety Warnings
- • Be very careful with hot oil; wear kitchen gloves or use a long handle to avoid splatters
- • Handle raw chicken separately from other ingredients and clean surfaces immediately
- • Never let the brick sheets dry completely in the sun; they can become brittle
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