Vietnamese Chicken Spring Rolls

Name: Vietnamese Chicken Spring Rolls
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g chicken; 100g Dried vermicelli; 1 carrot; 1 piece onion; 1/2 root leek; 50g (soaked well) Black Fungus; 2s Shiitake Mushrooms; piece ginger; 3 cloves garlic; 1/2 lemon; Some Rice paper; 2 pcs egg; 100ml Fish sauce; 20ml White vinegar; 20g Sugar; 10g salt; 30ml sesame oil; Some Water starch

by barbaragaoyun

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

The most familiar Asian dish for French people is probably spring rolls. Everyone will order spring rolls when they go to Chinese restaurants. But in fact, the method and the way of eating are completely Vietnamese methods. They are both very good choices for appetizers and snacks. Spring rolls and mint leaves are rolled into lettuce, and the spring roll sauce or chicken sauce is practical, fragrant but not greasy, and full of Southeast Asian style. "

Vietnamese Chicken Spring Rolls

1. Chop carrots, onions, leeks, mushrooms, fungus, and lemon with a blender.

2. Put the ginger and garlic into a blender and beat them, add chicken, eggs, water starch, white pepper and a little salt, and beat them into puree.

3. Mix the chopped vegetables and chicken well, add sesame oil, fish sauce, sugar, white vinegar, salt and mix well, and add the chopped vermicelli, mix well, and let stand for half an hour.

4. Put the rice paper in hot water and dip it in the hot water to quickly take it out, and spread it on the cooking table.

5. Place the filling on the bottom 1/5 of the spring roll.

6. Fold up the rice paper at the bottom of the meat filling.

7. The rice paper is folded from the left to the middle, and the same goes for the right.

8. Roll up from bottom to top.

9. Fry the spring rolls in a 160 degree oil pan until the skin is crispy and golden.

Tips:
1. The vermicelli does not need to be soaked with water. The water in the vegetables, meat fillings, and seasonings is enough to soak.

2. The spring roll wrappers need to be blanched for a while until they are soft and slightly sticky. You can blanch a few more sheets at a time.

3. If you don't have leeks, you can use scallions or leeks instead.