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Vietnamese Chicken and Vegetable Spring Rolls Recipe

Vietnamese Chicken and Vegetable Spring Rolls is a popular Vietnamese Starter
Author :
 
On :
Tuesday, 17 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Vietnamese Recipe
Technique :
Deep Fry Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 300 g - Chicken breast
  • 40 g - black Mushrooms
  • 40 g - black fungus
  • 1.5 cups - Onion
  • 40 g - Spring onion
  • 40 g - Bean sprouts
  • 40 g - vermicelli
  • 1 tbsp - salt
  • 2 tbsp - Sugar
  • 1.5 tbsp - black pepper
  • 1 - Egg
  • 24 pieces Rice paper
  • Dipping sauce:
  • 60 ml - fish sauce
  • 15 g - Lettuce
  • 150 g - Bean sprouts
  • 100 g - Spring onion root
  • 8 to 10 Coriander leaves
  • 60 ml - water
  • How to Make Vietnamese Chicken and Vegetable Spring Rolls:

    1. Mince skinless chicken breast.
    2. Soak vermicelli in hot water for 5-7 minutes, Rinse with cold water and drain.
    3. Chop all vegetables finely.
    4. Blend all remaining ingredients together, season to taste.
    5. Wrap in rice paper, using corn starch paste to hold spring rolls in place.
    6. Leave to dry (at least 30 minutes).
    7. Deep fry at 180 degree C until golden brown and serve hot with dipping sauce.




     

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