Homemade Chicken Spring Rolls

Ingredients

• 30 g Dried wood ear mushrooms (To be rehydrated)
• 100 g Mung bean vermicelli (To be rehydrated)
• 5 Chicken thighs (To be deboned; the meat is cut into cubes and then blended)
• 0.5 White onion (Finely chopped)
• 2 Shallots (Finely chopped)
• 1 Carrot (Julienned; lightly salted and then squeezed to remove excess water)
• 2 Eggs
• 1 càs Oyster sauce
• 2 càs Soy sauce
• 2 càs Fish sauce
• 2 càs Sesame oil
• Salt (A pinch for the carrot, then a pinch for seasoning)
• Chicken stock (A pinch)
• White pepper (A pinch)
• Rice paper wrappers for spring rolls (Unspecified quantity; for rolling)
• Water (Unspecified quantity; for moistening the wrappers with coconut milk)
• Coconut milk (Unspecified quantity; mixed with water to moisten the wrappers)
• Frying oil (Unspecified quantity; for the two frying baths)

Steps

1. 1

   Rehydrate the dried wood ear mushrooms and mung bean vermicelli, then set them aside. The soaking time is not specified.

2. 2

   Debone the chicken thighs and cut the meat into large cubes. Blend until finely minced.

3. 3

   Finely chop the half onion and the shallots.

4. 4

   Cut the carrot into julienne strips or matchsticks. Lightly salt it and leave it to drain, then squeeze it to remove excess water.

5. 5

   Mince the rehydrated mushrooms. Cut the rehydrated vermicelli with scissors.

6. 6

   Place the chicken, onion, shallots, mushrooms, carrot, and vermicelli in a large bowl. Add the eggs, oyster sauce, soy sauce, fish sauce, sesame oil, a pinch of salt, a pinch of chicken stock, and a pinch of white pepper. Mix thoroughly.

7. 7

   Spread the filling over a tray, cover it with plastic wrap, and refrigerate for 10 to 15 minutes to make portioning easier.

8. 8

   Prepare a dish with water and coconut milk to moisten the wrappers and prevent them from sticking together. The proportions are not specified.

9. 9

   Moisten a rice paper wrapper with the mixture, then place it in a diamond shape. Put a portion of filling near one end, fold in the sides so they are parallel, then roll tightly. Lightly moisten the final edge with the mixture to seal it. Repeat with the remaining filling and wrappers.

10. 10

    Heat the frying oil to 160 °C. Fry the spring rolls for 4 to 5 minutes. Adjust the time to their size and make sure the chicken is completely cooked.

11. 11

    At this stage, the spring rolls can be frozen, according to the description and transcript.

12. 12

    To serve them immediately and make them crispy, fry them a second time: increase the oil temperature to 180 °C, then fry the spring rolls for 2 to 3 minutes, adjusting the time according to their size.

13. 13

    Drain the spring rolls and place them on a plate. Serve them golden brown and crispy.

Notes

The description states that the recipe makes approximately 30 spring rolls. The quantities of rice paper wrappers, water, coconut milk, and frying oil are not specified. The transcript states that the spring rolls can be frozen after the first frying, without specifying the freezing method or subsequent cooking. A dipping sauce is mentioned, but its recipe is not provided.

Nutrition per serving

• appetizer
• poultry
• crispy
• fried
• double frying
• homemade
• Vietnamese cuisine