Ultra-crispy spring rolls: foolproof hack with almost no oil

If you love crunchy spring rolls but want less oil and no splattering, this chicken-and-mushroom nems recipe cooked in an air fryer will become a go-to. Crisp exteriors, savory filling, and a tangy dipping sauce make these perfect for weeknight dinners or appetizer plates.

What you’ll need for the chicken and mushroom filling

• 180 g chicken breast, very finely chopped
• 80 g rice vermicelli
• 30 g dried black fungus (rehydrated and sliced)
• 1 small shallot, minced
• 1 garlic clove, grated
• 1 small carrot, grated
• 1 cm fresh ginger, grated
• 1 egg white
• 50 ml fish sauce (nuoc-mâm)
• 2 tbsp toasted sesame oil
• Salt and black pepper to taste

Ingredients for wrappers and light coating

• 12 rice paper sheets
• 250 ml warm water
• 2 tbsp sugar
• 2 tbsp olive oil

Simple dipping sauce to match the nems

• 1 tbsp rice vinegar (or Japanese vinegar)
• 1 tbsp fish sauce
• 2 tbsp water
• 1 tbsp brown sugar
• 1 tbsp grated carrot
• 1 bird’s-eye chili, thinly sliced (optional)

How to make the filling step by step

1. Soak the vermicelli in boiling water until soft per package directions. Drain and cut into short pieces.
2. Combine the chopped chicken with the drained noodles in a large bowl.
3. Add grated carrot, sliced black fungus, and minced shallot.
4. Grate garlic and ginger directly over the bowl to capture all juices.
5. Stir in the egg white, fish sauce, and toasted sesame oil.
6. Season with salt and pepper and mix until the stuffing is evenly combined.

How to hydrate and roll rice sheets for neat nems

1. Pour warm water into a shallow dish and dissolve the sugar.
2. Dip one rice sheet into the sweetened water for about 10 seconds. Lay it flat on a clean towel.
3. Place a tablespoon of filling near the edge closest to you and shape it into a 5 cm log.
4. Fold the near edge over the filling, then fold in both sides to enclose it.
5. Roll the sheet forward tightly until sealed. Rice paper will stick to itself.
6. Repeat until all nems are formed and arrange them on a plate.
7. Chill the rolls in the fridge for 1 hour to firm them up before cooking.

Mixing the dipping sauce

1. Whisk rice vinegar, fish sauce, water, and brown sugar in a small bowl.
2. Stir in grated carrot and thin chili slices if you like heat.
3. Taste and adjust balance of sweet, sour, and salty.

Air fryer technique: crisp nems with minimal oil

1. Preheat the air fryer to 180°C.
2. Arrange nems in a single layer in the basket. Do not overcrowd.
3. Brush or spray them lightly with olive oil.
4. Cook 10 minutes, then flip each roll and cook another 10 minutes.
5. They should be golden brown and crunchy. Serve hot with lettuce, mint, and the dipping sauce.
6. Using the air fryer reduces oil and keeps your kitchen clean.

Extra tips for success and flavor variations

• For finer texture, pulse the chicken quickly in a food processor.
• Swap chicken for shrimp or tofu to change the protein.
• Brush with sesame oil after cooking for a deeper aroma.
• If your air fryer basket has hot spots, rotate the rolls halfway through.
• Serve with fresh herbs and crisp lettuce for balance and freshness.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.