Vietnamese spring rolls

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Old 25-Sep-2011
Vietnamese spring rolls

Serves 10
Prep time:
30 mins
Cooking time: 15 mins
  • 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

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.

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