Spring rolls - shrimp and chicken

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4 servings

Very Easy

1 h 5 m

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Fresh and easy to make, recreate these spring rolls even better than in Asia! Filled with chicken and shrimp, they will delight you during lunch as both an appetizer and a main dish accompanied by a mixed salad. For appetizers, consider cutting them into rounds so that everyone can nibble on them, with or without chopsticks ;-) Thanks to our written and video recipe, replicate our foolproof folding technique for successful spring rolls! And feel free to share your favorite flavor combinations in the comments ;-)

Ingredients

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

Materials

• 1 peeler

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Preparation

• Soak rice vermicelli in boiling water for 4 minutes. Then drain and let cool.
• Cut the chicken and cook it for 15 minutes in boiling water. Drain, let cool for a few minutes, and then shred the meat.
  
• Wash and peel the carrot, then use a peeler to create strips. Cut the lettuce. Slice the shrimp in half lengthwise.
• Soak a rice wrapper in warm water for about 10 seconds.
  
• On your work surface, place the shrimp first, then add the chicken, rice vermicelli, carrot strips, and top with lettuce.
• To roll, start with the bottom edge of the wrapper over the filling, fold in the sides, and continue rolling.
  
• Your spring rolls are ready; you can dip them in nuoc-mâm sauce!

Observations

Spring rolls should be consumed quickly (preferably the same day). You can wrap them in plastic wrap before refrigerating.
You can add bean sprouts if you wish.

Cookware

PetitChef_Official

Questions

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