Chicken and vegetable spring rolls with sour sauce

Hello everyone, today for my birthday, we will make an Asian dish that is delicious

Preparation time: 20 minutes Cooking time: 16 minutes

Serves 4

Ingredients:

- 250g chicken breast

- 50g of button mushrooms

- 1 carrot

- 1 onion

- 125g of bean sprouts

- 50g of mung bean vermicelli

- 3 tablespoons of soy sauce

- 1 egg

- 16 rice cakes

- 1 teaspoon of tapioca or cornstarch

- A few lettuce leaves

- A few mint leaves

- Juice of 1 lime

- 1 teaspoon of nuoc-mâm sauce

- 1 pinch of sugar

- Sunflower oil

Preparation:

1. Cut the chicken breasts into very small pieces. Wash the mushrooms, peel the carrot and onion and chop them separately with a small chopper. Cut the bean sprouts in half.

2. Bring a pot of water to the boil, then lower the heat to the lowest setting and immerse the mung bean sprouts. Leave them for 10 minutes, drain them and cut them into 3 cm lengths.

3. In a bowl, mix the chicken, chopped carrot, onion and mushrooms with the mung bean sprouts, soy sauce, bean sprouts and egg.

4. In a large soup plate, pour warm water. In a small ramekin, mix the tapioca flour with a little water, set aside. Place a tea towel on your work surface, dip the first cake in the water and place it on the towel. Place 1 tablespoon of the chicken stuffing on the bottom center of the sheet, 3cm from the edge of the cake. Fold the edges towards the center and start rolling in the crush. Towards the end, dip your index finger in the tapioca flour-water mixture and coat the edge of the patty to stick it. Finish rolling.

5. In a wok or a large frying pan, pour 3 cm of sunflower oil. Heat up. Place the spring rolls, let them cook for 2 minutes without touching each other: this operation is a pre-cooking. Turn them over and remove them from the pan without browning. Let them cool for a few minutes on a plate with a paper towel.

6. While the spring rolls are cooling, mix the lime juice, nuoc mam and sugar in a bowl. Set aside.

7. Dip the spring rolls back into the hot oil to brown for 3 minutes, then drain them again on the plate with a paper towel. They should be crisp.

8. Divide the salad leaves and mint among the plates, place the spring rolls next to them and serve with the tangy sauce. Enjoy!!!

Here's how it turned out:

I hope you enjoyed it!!!

See you!

Alex