Versatile as party food or an appetizer, this crispy and savoury Vietnamese-inspired snack paired with its dipping sauce is perfect for both adults and kids!
Ingredients
- 12 rice paper rounds
6-inch diameter
- 170 g chicken
Minced
- 110 g raw shrimp
Peeled, deveined and finely minced
- ¼ cup dried wood ear fungus, soaked to soften and minced
Substitute with shiitake mushroom
- 30 g glass noodles
Soaked in warm water to soften and cut into 2-inch lengths
- ½ cup carrot
Julienned
- ½ cup mang guang (turnip)
Julienned
- ⅓ cup spring onion
Julienned
- 2 sprig mint
- 1 Tbsp lime juice
- 1 Tsp big red chili
Sliced
- ½ Tsp garlic
Minced
- ½ Tsp sugar
- 2 Tsp soy sauce
- ¼ cup water
- 2 Tbsp fish sauce
- 1 Tsp rice vinegar
- ¼ Tbsp black pepper
- 1 Tbsp brown sugar
- 1 Tsp salt
- Vegetable oil
Directions
Step 6- Deep-fry spring rolls
- In a pot, heat up vegetable oil for deep-frying spring rolls. Once oil is hot, add a few rolls at a time, turning occasionally.
- Fry for 10 minutes or until lightly browned.
- Remove from oil and place spring rolls on a paper towel-lined plate.
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