Spring Rolls with Chicken and Vegetables

مرزوق الطويلCuisinier

Ingrédients

• 20 rice paper sheets, each 17 cm in diameter
  20 sheets
• 1 1/2 cups oil, for frying
  1.5 cup
• 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 cups bean sprouts
  1.5 cup
• 1 onion, finely chopped
  1 onion
• 1 carrot, grated
  1 carrot
• 1 clove garlic, minced
  1 clove
• 2 tablespoons vegetable oil
  2 tablespoons
• 4 tablespoons soy sauce
  4 tablespoons
• 2 pinches black pepper
  2 pinch

Mesures

1. 1

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

   Matériel requis:

   Bol de mélange

   30 minutes
2. 2

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

   Matériel requis:

   Bol de mélange

   5 minutes
3. 3

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

   Matériel requis:

   🍳

   Towel

   5 minutes
4. 4

   Roll the sheet 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 minutes
5. 5

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

   Matériel requis:

   Poêle à frire

   3 minutes
6. 6

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

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques