🌟 These crispy chicken spring rolls are packed with fresh veggies, tender chicken, and delicate vermicelli, making them a perfect appetizer or snack! Pair them with a dipping sauce for an irresistible treat. 🥰✨
📝 Ingredients:
- 🥢 Round rice paper sheets – 12 (available in the international food aisle)
- 🍜 Vermicelli noodles – 70 g (about 2.5 oz)
- 🌱 Bean sprouts – 70 g (about 2.5 oz)
- 🍗 Chicken breast – 3 fillets
- 🥕 Carrots – 2, peeled and grated
- 🍄 Black mushrooms – 40 g (soaked and drained)
- 🌿 Fresh mint – 8 sprigs
- 🥄 Olive oil – 2 tablespoons
- 🧂 Salt – To taste
- 🛢️ Frying oil – Enough for deep frying
📋 Directions:
- 🍄 Cook the Mushrooms: Bring a small saucepan of water to a boil. Cook the black mushrooms for 10–15 minutes, then drain and chop them.
- 🍜 Prepare the Vermicelli: In another pot of boiling water, cook the vermicelli noodles for 2 minutes. Drain and set aside.
- 🍗 Cook the Chicken: Heat the olive oil in a wok over medium heat. Slice the chicken into thin strips and sear them in the hot oil for about 3 minutes on each side. Season with salt.
- 🥕 Prep the Vegetables: Peel and grate the carrots.
- 🥢 Assemble the Spring Rolls: Soak each rice paper sheet in very hot water until softened. Lay the sheet on a clean surface. Add a portion of chicken, grated carrots, bean sprouts, chopped black mushrooms, and vermicelli noodles. Roll the sheet tightly, folding in the sides to seal the filling.
- 🛢️ Fry the Spring Rolls: Heat the frying oil to a gentle simmer. Fry the rolls for about 5 minutes or until golden brown. Transfer them to a paper towel to drain any excess oil.
- 🌿 Serve: Arrange the spring rolls on a plate with fresh mint leaves. Serve immediately with your favorite dipping sauce. Enjoy!
📊 Nutritional Information:
- ⏰ Prep Time: 20 minutes
- 🔥 Cooking Time: 25 minutes
- ⏳ Total Time: 45 minutes
- 🔥 Calories: 400 kcal per serving
- 🍽️ Servings: 4
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