Vietnamese Chicken and Vegetable Spring Rolls

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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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.

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