GENERAL INFORMATION
Preparation time:20 minutes
Cooking time:3 minutes + 3 minutes
Recipe for 4 people
INGREDIENTS
- 250g of cut / minced chicken breasts
- 1 carrot, peeled, cut and minced
- 1 peeled and chopped onion
- 50g button mushrooms, washed and diced
- 125g bean sprouts
- 50g mung bean vermicelli, soaked in water
- 3 tbsp. tablespoon soy sauce
- 1 egg
- 16 rice cakes
- 1 tbsp. teaspoon tapioca or corn flour
- 1 beer
- A few lettuce and mint leaves to serve with spring rolls
- Sauce:1 lime juice / 1 tsp. teaspoon nuoc mam sauce + sugar
- Sunflower oil
PREPARATION
- Cut the vermicelli to 3cm long. In a salad bowl, mix together the chicken, carrot, onion, mushrooms, bean sprouts, vermicelli, soy sauce and egg.
- In a ramekin, pour hot water with a little beer which will be used to loosen the rice cakes. In a small ramekin, mix the tapioca flour with a little water, keep aside.
- Wet a cloth in cold water and place it on your work surface, dip a first rice cake in the hot water-beer mixture and place it on the cloth.
- Get a tablespoon of the meat mixture and place it in the bottom center of the patty, about 3cm from the edge.
- Fold the right and left edges towards the center and start rolling without crushing. Towards the end, dip your index finger in the tapioca flour-water mixture and coat the pancake to stick. Finish riding.
- In a wok-type pan, pour the oil about 3cm high, heat, place the spring rolls, cook for 3 minutes then remove from the cooking.
- Mix the lime juice, nuoc mam sauce and sugar in a small bowl. Keep aside. Return the nems to the cooking process so that they brown for another 3 minutes, drain them.
Serve the spring rolls on the plates with the lettuce and mint leaves, accompanied by the ramekin of sauce.
Enjoy your lunch ! 😉
