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Prime VIP
Serves 10
Prep time: 30 mins
Cooking time: 15 mins
INGREDIENTS
- 2 shallots, minced
- 1 each, clove garlic and spring onion, minced
- 125g lean chicken, diced
- 250g small or medium raw prawns, peeled
- 4 tsp fish sauce
- 1/2 tsp freshly ground black pepper
- handful of transparent noodles (mung bean noodles), soaked in hot water to soften, drained, cut into 2cm-long pieces
- 30 wedge-shaped rice papers, softened
- 2-3 cups sunflower oil, for deep frying
- nuoc mam (fish sauce dip), to serve
- coriander leaves, for garnishing
PREPARATION
1. For the filling: process shallots, garlic, green onion and chicken in a food processor until the chicken is finely ground. Add prawns, fish sauce and black pepper; process until smooth. Transfer to a bowl and stir in the noodles.
2. Spread rice papers and put 2 tsp of the filling across the wider part of each wedge. Roll each rice paper and tuck in both sides, squeezing to ensure no trapped air. Heat oil in a wok and fry spring rolls in batches for 5 mins. Drain, garnish with coriander leaves and serve hot with the dip.