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

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