Chicken Nems (Spring Rolls) Recipe
Chicken Nems (Spring Rolls)
Flavors of China
Total time: less than 15 minutes
Preparation time: 40 minutes
Waiting time: 1 hour
Cooking time: 5 minutes
Difficulty: Easy
Chef's Note
Prepare the nems one hour before cooking so that they will hold together better when fried.

Serve with lettuce leaves, fresh mint and nem dipping sauce.

Ingredients for 4 servings
- 1 package of small round rice papers (wrappers)
- 120 g (4 oz.) Chicken breast
- 2 green onions, finely chopped
- 100 g (3 1/2 oz.) bamboo shoots, julienned
- 1/2 red pepper, finely chopped
- 120 g (4 oz.) bean sprouts
- 1/2 tsp. sugar
- 1 tbsp. soy sauce
- Oil
  1. Cut the chicken breast into small dice.
  2. Sauté the chicken, vegetables and bean sprouts in a little oil; add the sugar and soy sauce and mix well.

Making the nems

  1. On a work surface, lay out two kitchen towels and a bowl of lightly sweetened warm water. Dip the rice papers (two at a time) into the water. Once they are softened, place them on the towels.
  2. Slightly fold in the edge of the rice paper, place a little filling on top, and roll up, folding in the sides and sealing tightly.
  3. Repeat until all the ingredients are used.


  1. Heat the frying oil.
  2. Fry the nems in small batches. When they are well-browned, drain and place on paper towels.
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