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Sify Home > Food > Nonvegrecipes > Category > Breads and pizzas > Vietnamese Chiken and Vegetable Spring Rolls
Vietnamese Chiken and Vegetable Spring Rolls
Category : Chicken, Vietnam, Burgers and rolls
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Mince skinless chicken breast.
- Soak vermicelli in hot water for 5-7 mins, 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 mins).
- Deep fry at 180� until golden brown and serve hot with dipping sauce.
Ingredients:
300 gms - chicken breast
40 gms - black mushrooms
40 gms - black fungus
� - onion
40 gms - spring onion
40 gms - bean sprouts
40 gms - vermicelli
1 tbsp - salt
2 tbsp - sugar
1 � tbsp - black pepper
1 pce - egg
24 pcs - rice paper
300 gms - chicken breast
40 gms - black mushrooms
40 gms - black fungus
� - onion
40 gms - spring onion
40 gms - bean sprouts
40 gms - vermicelli
1 tbsp - salt
2 tbsp - sugar
1 � tbsp - black pepper
1 pce - egg
24 pcs - rice paper
Dipping sauce:
60 ml - fish sauce
15 gms - lettuce
150 gms - bean sprouts
100 gms - spring onion root
8 to 10 - coriander leaves
60 ml - water
RECIPES BY REHANA KHAMBATY
