Shrimp and chicken spring rolls

Name: Shrimp and chicken spring rolls
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4
Cuisine: En
Ingredients: 4 rice paper wrappers; 8 shrimp; 3.5 oz chicken; 2 oz rice vermicelli; 1 head of lettuce; 1 carrot; 2 oz bean sprouts (optional); Nuoc-mâm sauce

Starter

Very Easy

1 h 5 m

232 Kcal

Fresh and easy to make, recreate these spring rolls that are even better than the ones in Asia! Filled with chicken and shrimp, they’re perfect for lunch, either as a starter or as a main course served with a mixed salad. For an aperitif, cut them into rounds so everyone can nibble on them, with or without chopsticks ;-) Thanks to our written recipe and video, you can follow our foolproof folding technique to make perfect spring rolls! And feel free to share your favorite flavor combinations in the comments ;-)

Ingredients

4 rice paper wrappers
8 shrimp
3.5 oz chicken
2 oz rice vermicelli
1 head of lettuce
1 carrot
2 oz bean sprouts (optional)
Nuoc-mâm sauce

Materials

1 peeler

Preparation

Preparation20 min

Waiting time30 min

Cook time15 min

Cook the rice vermicelli in boiling water for 4 minutes, then drain and let cool.
Cut the chicken and cook it in boiling water for 15 minutes. Drain, let cool, and shred.
Wash and peel the carrot, then use a peeler to shave it into strips. Cut the lettuce leaves. Slice the shrimp in half lengthwise.
Soak a rice wrapper in warm water for about 10 seconds.
Arrange the shrimp on the bottom half of the wrapper, followed by the chicken, rice vermicelli, and carrot strips. Cover with lettuce.
To roll, start with the bottom edge of the wrapper over the filling, fold in the sides, and continue rolling.
Dip the spring rolls in nuoc-mâm sauce.

Rate this recipe

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Observations

Spring rolls are best eaten promptly (preferably on the same day). You can wrap them in plastic wrap before refrigerating.
You can add bean sprouts if you wish.