Chicken and Vegetable Spring Rolls with Tangy Sauce
JojoM
Delicate and crispy Vietnamese-style spring rolls filled with chicken, mushrooms, vegetables, and mung bean noodles, served with a tangy dipping sauce. A flavorful appetizer or light meal.
Chicken and Vegetable Spring Rolls with Tangy Sauce
JojoMDelicate and crispy Vietnamese-style spring rolls filled with chicken, mushrooms, vegetables, and mung bean noodles, served with a tangy dipping sauce. A flavorful appetizer or light meal.
Chef's Tips
Use beer in the soaking water to help separate the rice paper more easily.
Cut mung bean noodles and bean sprouts to make wrapping easier.
Seal rolls with tapioca or cornstarch slurry.
Tools Used
Mixing Bowl
Saucepan
Kitchen Towel
Scissors
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
Filling
Wrapping and Frying
Serving
Instructions
Prepare the Filling
- 1
Cut the chicken into small pieces. Chop the mushrooms, onion, and carrot finely.
- 2
Halve the bean sprouts. Boil the vermicelli, drain, and cut into 3 cm lengths.
- 3
In a bowl, mix chicken, carrot, onion, mushrooms, sprouts, vermicelli, soy sauce, and egg.
Prepare Wrappers
- 1
In a large bowl, mix lukewarm water with a bit of beer. Soak each rice paper in it briefly.
- 2
Lay it on a damp towel. Add 1 tbsp of filling 3 cm from the bottom edge.
- 3
Roll tightly and seal edge with tapioca or cornstarch slurry.
Fry and Serve
- 1
Heat sunflower oil in a pan and fry rolls until golden brown.
- 2
Mix lime juice, fish sauce, and a pinch of sugar for dipping.
- 3
Serve rolls wrapped in lettuce and mint with the sauce on the side.
Nutrition Facts
Serving Size: 4 rolls
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
