Vietnamese Chicken Spring Rolls

Ingredients

• 50 g Glass noodles (soaked in warm water)
• 1 tbsp Fresh ginger (minced)
• 2 Carrots (finely chopped or grated)
• 300 g Ground chicken (kipgehakt)
• 2 Chicken bouillon cubes (crumbled for seasoning)
• Black pepper (to taste)
• 1 Leeks (finely sliced)
• 2 tbsp Ketjap Manis (sweet soy sauce)
• 125 g Bean sprouts (taugé)
• 1 tbsp Soy sauce (to taste)
• 1 tbsp Sweet chili sauce (to taste)
• 20 Spring roll wrappers (thawed in packaging to prevent tearing)
• 1 tbsp All-purpose flour (mixed with water to form a paste)
• 500 ml Vegetable oil (for frying)

Steps

1. 1

   Soak the glass noodles in warm water until softened. Once soft, remove them from the water, squeeze out the excess liquid, and cut them into coarse pieces.

2. 2

   In a large pan, sauté the minced ginger until fragrant. Add the finely chopped carrots and cook for a few minutes.

3. 3

   Add the ground chicken to the pan. Season with crumbled bouillon cubes and black pepper. Cook until the chicken is browned and cooked through.

4. 4

   Add the sliced leeks and a generous splash of ketjap manis to the pan. Stir well.

5. 5

   Add the prepared glass noodles and bean sprouts to the mixture. Toss everything together to combine.

6. 6

   Taste the filling and adjust the seasoning by adding soy sauce, more ketjap, and sweet chili sauce as desired. Allow the filling to cool slightly before rolling.

7. 7

   Prepare a 'glue' by mixing a little flour with water until it forms a thick paste.

8. 8

   Place a spring roll wrapper on a flat surface. Place about two tablespoons of the filling onto the wrapper. Fold and roll the spring roll tightly, sealing the edges with the flour-water paste.

9. 9

   Keep the unused wrappers and the finished spring rolls covered with a damp tea towel to prevent them from drying out and cracking.

10. 10

    Heat oil in a pan or deep fryer. Fry the spring rolls in batches until they are golden brown and crispy. Serve immediately.

Notes

Thaw the spring roll wrappers inside their packaging to prevent them from tearing. These can be made in large batches and frozen before frying for later use.

Nutrition per serving

• appetizer
• snack
• fried
• chicken
• Vietnamese
• party food
• freezer-friendly