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 rounds6-inch diameter
- 170 g chickenMinced
- 110 g raw shrimpPeeled, deveined and finely minced
- ¼ cup dried wood ear fungus, soaked to soften and mincedSubstitute with shiitake mushroom
- 30 g glass noodlesSoaked in warm water to soften and cut into 2-inch lengths
- ½ cup carrotJulienned
- ½ cup mang guang (turnip)Julienned
- ⅓ cup spring onionJulienned
- 2 sprig mint
- 1 Tbsp lime juice
- 1 Tsp big red chiliSliced
- ½ Tsp garlicMinced
- 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 3 – Add noodles, meats and seasoning
- Add wood ear fungus, cellophane noodles, minced chicken, minced shrimp, ½ Tsp sugar, 2 Tsp soy sauce and ¼ Tbsp black pepper. Mix well and set aside.
You can replace minced chicken with minced pork
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