Spring rolls with vegetables and chicken
Cooking time:
40 minutes
Active time:
30 minutes
Complexity:
Average
Spring rolls are padded rice paper rolls. There are many options for filling, we settled on chicken with spices and vegetables. Spring rolls can not be fried, but simply wrapped in soaked rice paper - no less tasty Vietnamese nams will turn out.
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5
Recipe "Spring rolls with vegetables and chicken"
Ingredients for 3-4 servings
rice sheets
1 pack
Beijing cabbage
120 g
Korean carrots
80 g
cucumber fresh
1 pc.
chicken breast fillet
2 pcs.
soy sauce
40 ml
mint
3 leaves
fresh ginger
20 g
ground paprika
to taste
ground black pepper
to taste
salt
to taste
vegetable oil for frying
100 ml
Step 1/9
Slice the breast fillets into thin strips.
Step 2/9
Roll the chicken in the spices and season with soy sauce.
Step 3/9
Bake at 250 degrees for 3-5 minutes until tender. Cool down.
Step 4/9
Cut Beijing cabbage and cucumbers into thin strips, chop mint, chop ginger with a small cube.
Step 5/9
Mix all the ingredients for the filling.
Step 6/9
Dip the rice sheets in cold water for a few seconds.
Step 7/9
Place the filling closer to the edge of the rice leaf and wrap in a roll.
Step 8/9
Heat the pan or wok well with vegetable oil and fry the spring rolls over high heat until golden brown.
Step 9/9
Serve spring rolls with Chili Sweet sauce or a mixture of soy sauce and sesame oil in a 2-to-1 ratio.
Ingredients for 3-4 servings
rice sheets
1 pack
Beijing cabbage
120 g
Korean carrots
80 g
cucumber fresh
1 pc.
chicken breast fillet
2 pcs.
soy sauce
40 ml
mint
3 leaves
fresh ginger
20 g
ground paprika
to taste
ground black pepper
to taste
salt
to taste
vegetable oil for frying
100 ml
Nutritional value per 100 g
Calories
132 kcal
Proteins
12 g
Fats
4 g
Carbohydrates
13 g
Saturated fat
1 g
Dietary fiber
1 g
Added sugar
0 g
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