Vietnamese chicken spring rolls

Vietnamese chicken spring rolls

By
From
Encyclopedia of Food and Cookery
Makes
20

Ingredients

Quantity Ingredient
30g transparent noodles, cooked in water for 10 minutes, drained and cut into 2.5 cm lengths
250g chicken breast meat, skinned and cut into thin strips
1 tablespoon dried wood ears, soaked in warm water for 30 minutes, drained and finely chopped
2 spring onions, finely chopped
125g crabmeat
1/2 teaspoon freshly ground black pepper
1 packet frozen spring roll wrappers, each cut in half to form 2 rectangles
egg, beaten
oil, for deep-frying
spring onions, shredded, to garnish

Nuoc cham sauce

Quantity Ingredient
2 garlic cloves, crushed
1 fresh red chilli
5 teaspoons sugar
1/4 lime or lemon, juiced and pulped
80ml nuoc mam
80ml water

Method

  1. Combine noodles, chicken, mushrooms, spring onions, crabmeat and pepper. Place 3–4 teaspoons of filling on lower half of each spring roll wrapper. Brush left and right edges with beaten egg. Fold bottom edge up, left and right edges over, and roll up. Brush top edge with egg and press to seal. Set aside while making sauce.
  2. To make nuoc cham sauce, pound garlic, chilli and sugar using a pestle and mortar, or mash with back of a spoon. Add lime or lemon juice and pulp, then nuoc mam and water. Mix well to combine.
  3. Heat oil to 185°C or until a bread cube turns golden brown in 1 minute. Deep-fry rolls for 3–4 minutes or until crisp and golden. Drain on paper towels and serve immediately, garnished with shredded spring onions. Serve with nuoc cham sauce.

Note

  • Wood ears are mushrooms. Nuoc mam is fish sauce. Both are available from Asian grocery stores.
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