Very Crispy Chicken Spring Rolls

Easy to make chicken spring rolls, a simple and delicately flavored recipe, it’s so crispy and tender at the same time, a real treat.

Ingredients

• Packet of rice cakes
• 500 g of chicken breast
• 2 carrots
• 2 medium onions
• 80 g dehydrated black mushrooms
• 150 g transparent vermicelli
• Salt
• Pepper
• A drizzle of oil
• A little parsley
• 1 tbsp. teaspoon powdered ginger
• 2 tbsp. sweet soy sauce
• 2 to 3 tbsp. tablespoon of nuoc mam sauce
• Sesame oil (or other neutral oil)
• 1 egg

Preparation

1. In a pan, sear the chicken breast on each side. Add salt and pepper. Remove and leave to rest. Then mix.
2. In a pan: Brown the finely chopped onion.
3. Soak the vermicelli and mushrooms in water, separately, for a while, When they are relaxed, drain and cut them.
4. Grate the carrots, Mix with the ground chicken meat, the grated carrots, the onion, the vermicelli, the finely chopped mushrooms, Salt, pepper, add the powdered ginger and the sauces, the Parsley mix well and leave to cook over heat gentle for 5 minutes.
5. Let cool and add an egg.
6. Assembling the spring rolls: Prepare a clean cloth on the work surface and a container of lukewarm water for the rice papers.
7. Place a rice paper in lukewarm water and let it soak until it begins to soften (about 1 minute) then place it on the cloth to absorb the excess water. Arrange the stuffing in the middle of the pancake, forming a “boudin”, a nice heaped tablespoon.
8. Proceed with folding, fold the left and right edges over the stuffing then the bottom edge, bringing it completely back over the stuffing then roll it up to the top edge.
9. Proceed in the same way for the other spring rolls, placing a sheet of rice between each fold to soften in water to save time.
10. Then fry them.