Vietnamese crab and chicken spring rolls


Ingredients 12
Servings 20
Time

Ingredients

  • 12
    dried Chinese mushrooms, soaked and drained
  • 15
    g
    cellophane noodles, soaked and drained
  • 1
    spring onion
  • 125
    g
    canned crab meat, drained
  • 100
    g
    chicken breast, cooked and shredded
  • 1
    ml
    salt
  • 1
    egg
  • 20
    Vietnamese rice papers (more or less)
  • oil for frying
  • 1
    large lettuce
  • 250
    ml
    mint leaves
  • 250
    ml
    palm sugar, melted
 

Method

 
Mix rehydrated mushrooms, cellophane noodles, chopped spring onion, drained crab, shredded chicken, salt and egg together well. Brush rice paper with a little water. Place about one heaped teaspoon crab/chicken mixture in centre of rice paper. Fold paper over, tuck in edges and continue rolling up. Fry on both sides in hot oil until golden. Drain springrolls on kitchen paper. To eat, place each springroll on a separate lettuce leaf, top with shredded mint leaves and roll it up. Use melted palm sugar as dipping sauce. Makes about 20 rolls.
 

Read more on: fish/seafood  |  shallow-fry
 

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