🌟 These crispy spring rolls are the perfect way to transform leftover chicken into a delicious appetizer or snack. Crunchy on the outside, flavorful on the inside! ✨
📝 Ingredients (serves 5):
- 🥢 Rice paper wrappers – 20
- 🍗 Leftover chicken – 500 g (about 1.1 lbs), shredded
- 🥕 Carrot – 1, peeled and grated
- 🌱 Bean sprouts – 100 g (about 3.5 oz), roughly chopped
- 🧅 White onion – 1 small, finely chopped
- 🍜 Rice vermicelli – 50 g (about 2 oz), softened and chopped
- 🥄 Sugar – 1 tablespoon
- 🥄 Fish sauce (nuoc mam) – 1 tablespoon
- 🛢️ Frying oil – 1.5 liters (for deep frying)
- 🧂 Salt – To taste
- ⚫ Black pepper – To taste
📋 Directions:
- 🥕 Prepare the Filling: In a large bowl, combine the shredded chicken, grated carrot, chopped bean sprouts, finely chopped onion, softened and chopped rice vermicelli, fish sauce, sugar, salt, and pepper. Mix well to create a flavorful filling.
- 🥢 Soften the Rice Paper: Place a rice paper wrapper between two damp, warm towels for 1 minute until soft and pliable.
- 🍗 Assemble the Spring Rolls: Place a small portion of the filling in the center of the softened wrapper. Fold the sides inward, then roll it tightly to form a spring roll. Repeat with the remaining wrappers and filling.
- 🛢️ Fry the Spring Rolls: Heat the frying oil to 180°C (350°F) in a deep pot or fryer. Fry the spring rolls in small batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- 🍽️ Serve: Serve the spring rolls hot with your favorite dipping sauce, such as sweet chili or soy sauce. Enjoy the crispy and flavorful treat!
📊 Nutritional Information:
- ⏰ Prep Time: 20 minutes
- 🔥 Cooking Time: 20 minutes
- ⏳ Total Time: 40 minutes
- 🔥 Calories: 420 kcal per serving
- 🍽️ Servings: 5
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