Vietnamese Chicken and Vegetable Spring Rolls

Recipe by
Total Time:
45-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Medium

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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.