Chicken and Vegetable Spring Rolls

أسامة بنسلامةCuoco

Ingredienti

• 20 rice paper wrappers, each 17 cm in diameter
  20 wrappers
• Oil for frying
  0
• 2/3 cup vermicelli
  0.7 cup
• 500 grams shredded chicken breast, finely chopped
  500 grams
• 4 eggs, beaten
  4 eggs
• 3/4 cup mushrooms, washed and chopped
  0.8 cup
• 1 1/2 cup bean sprouts
  1.5 cup
• 1 onion, finely chopped
  1 piece
• 1 carrot, grated
  1 piece
• 1 clove garlic, minced
  1 clove
• 2 tablespoons vegetable oil
  2 tablespoons
• 4 tablespoons soy sauce
  4 tablespoons
• 2 pinches black pepper
  2 pinch

Passi

1. 1

   To prepare the filling, soak the vermicelli in warm water for 30 minutes, then drain.

   Utensili necessari:

   Ciotola per mescolare

   Colino

   30 min
2. 2

   In a large bowl, combine all the filling ingredients and mix well until the filling is homogeneous.

   Utensili necessari:

   Ciotola per mescolare

   5 min
3. 3

   To prepare the spring roll, take each wrapper and moisten it with a damp towel, then fill with 2 or 3 tablespoons of the filling.

   Utensili necessari:

   🍳

   Towel

   5 min
4. 4

   Roll the wrapper around the filling like a finger, making sure to fold the edges to secure it, then let the spring roll wraps rest for 30 minutes.

   30 min
5. 5

   Heat the oil to 190 degrees Celsius, and fry the spring roll wraps for 3 minutes or until golden brown.

   Utensili necessari:

   Padella

   3 min
6. 6

   Drain the spring roll wraps on paper towels to absorb the oil. Then serve hot.

   2 min

Fatti nutrizionali

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag