Easy and Quick Chicken Spring Rolls

Steps

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1. 1
   Rehydrate 50 g of black mushrooms in water for 5 minutes, and similarly soak 100 g of rice vermicelli in water for 5 minutes.
   ▶ ≈0:07
2. 2
   Slice the carrot into thin rounds, drain and roughly chop the black mushrooms, then blend both together in a food processor until finely chopped.
   ▶ ≈0:27
3. 3
   Mince the onion very finely, or blend it together with the carrots and mushrooms, then add to the mixing bowl.
   ▶ ≈1:09
4. 4
   Drain the rice vermicelli and cut into small pieces, add to the bowl. Mix in 550 g ground chicken, 1 egg, 4 tbsp soy sauce, 1 tbsp fish sauce, season with salt and pepper, and stir until well combined.
   ▶ ≈1:29
5. 5
   Spread a clean damp kitchen towel on the work surface. Dip rice paper in water and place on the towel to soften.
   ▶ ≈2:18
6. 6
   Place 1 tbsp of filling on the softened rice paper, fold in the right and left sides, then roll tightly. Make about 20 rolls total. You can freeze some before cooking if desired.
   ▶ ≈2:39
7. 7
   Heat oil to 150°C (or medium heat if no thermometer), fry the spring rolls for 5 minutes. Drain on paper towels and let cool slightly.
   ▶ ≈3:04
8. 8
   Return the spring rolls to the oil at 180°C (high heat) for another 5 minutes until golden and crispy. Drain on paper towels again.
   ▶ ≈3:32
9. 9
   Serve the spring rolls on a bed of fresh green salad and enjoy.
   ▶ ≈3:58