General Information
Preparation time: 20 minutes
Cooking time: 3 minutes + 3 minutes
Serves: 4 people
Ingredients
- 250g minced chicken breasts
- 1 carrot, peeled and minced
- 1 onion, peeled and chopped
- 50g button mushrooms, washed and diced
- 125g bean sprouts
- 50g mung bean vermicelli, soaked in water
- 3 tbsp soy sauce
- 1 egg
- 16 rice paper wrappers
- 1 tsp tapioca or corn flour
- 1 beer (for soaking)
- Lettuce and mint leaves, for serving
- Dipping sauce: juice of 1 lime, 1 tsp nuoc mam sauce, sugar to taste
- Sunflower oil, for frying
Preparation
- Cut the vermicelli into 3cm lengths. In a large bowl, combine the chicken, carrot, onion, mushrooms, bean sprouts, vermicelli, soy sauce, and egg. Mix well.
- In a small bowl, mix hot water with a splash of beer to soften the rice paper. In another small bowl, dissolve the tapioca flour in a little water; set aside.
- Wet a clean cloth with cold water and lay it on your work surface. Dip one rice paper wrapper in the hot water-beer mixture until pliable, then place on the cloth.
- Spoon about 1 tablespoon of the filling onto the lower center of the wrapper, 3cm from the edge.
- Fold the sides inward, then roll tightly without squeezing. Seal the end with a dab of the tapioca mixture.
- Heat 3cm of sunflower oil in a wok over medium-high heat. Fry the spring rolls for 3 minutes until lightly golden, then remove.
- Prepare the sauce by mixing lime juice, nuoc mam, and sugar. Return rolls to the oil for another 3 minutes to crisp and brown. Drain well.
Serve hot with lettuce, mint leaves, and dipping sauce on the side. Bon appétit from Cyril Lignac's kitchen!
