Vietnamese🥩 Meat

Fresh Chicken Spring Rolls

Name: Fresh Chicken Spring Rolls
Total time: 30 min
Yield: 10 servings
Cuisine: Vietnamese
Ingredients: 10 rice paper sheets; 1 fresh lettuce (iceberg or similar); 2 chicken breasts; 10 g dried shiitake mushrooms, rehydrated; 1 bowl bean sprouts; ~½ cup coriander leaves; 1 scallions (white parts); 1 tbsp sesame oil; ~3 cloves garlic; 1 tbsp soy sauce; 1 tbsp oyster sauce; 5 tbsp water; 1 tbsp brown sugar; 1 tbsp cornstarch; 1 tbsp cooking sake or Chinese rice wine (optional); ~3 tbsp lemon or lime juice; ~3 tbsp fish sauce (nước mắm); ~2 tbsp sriracha or chilli sauce (optional)

⏱ 30 min🍽 Serves 10

Fresh rice paper rolls filled with stir-fried chicken, shiitake mushrooms and bean sprouts coated in a homemade Asian sauce, wrapped with crisp lettuce. Served warm or cold with an optional dipping sauce.

Low-cal

Adapted from a video by Hervé Cuisine

Recette des rouleaux de printemps asiatiques au poulet frais et parfumés

Watch on YouTube

Ingredients

rice paper sheets10
fresh lettuce (iceberg or similar)1
chicken breasts2
dried shiitake mushrooms, rehydrated10 g
bean sprouts1 bowl
coriander leaves~½ cupest.
scallions (white parts)1
sesame oil1 tbsp

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Soak dried shiitake mushrooms in water until softened, then drain. Use a food processor to roughly mince the chicken breast, garlic, coriander stems and white parts of scallions.
2
Heat about 1 tablespoon of sesame oil in a wok or pan over high heat. Add the minced chicken and cook, breaking it into small crumbles, until fully cooked through.
3
Add the coriander, scallions and sliced shiitake mushrooms to the chicken. Stir-fry for about 2 minutes until the vegetables become tender.
4
Add the bean sprouts and toss everything together until the sprouts are slightly softened.
5
Pour in the soy sauce, oyster sauce, water, brown sugar, sake (if using) and cornstarch. Stir well to coat everything and allow the sauce to thicken slightly.
6
Stir in the sliced scallion greens and remove from heat. Allow the filling to cool to warm or room temperature before rolling.
7
Cut the lettuce in half and separate whole leaves into a bowl. Set up a damp kitchen towel as a work surface for rolling.
8
Quickly dip a rice paper sheet into warm water for about 5 seconds until softened. Place it on the damp towel and let it rest for a few seconds until pliable and sticky.
9
Place a layer of lettuce on the rice paper sheet to form a base, then add a generous portion of the cooked chicken filling on top.
10
Starting from the bottom of the rice paper, roll upward while tucking in the sides, continuing to roll tightly until the filling is completely enclosed.
11
Repeat steps 8 through 10 with the remaining rice paper sheets and filling until all 10 rolls are complete.
12
To make the dipping sauce, combine lemon or lime juice, fish sauce and soy sauce in equal amounts. Add sriracha or chilli sauce if desired for heat.
13
Serve the spring rolls with the dipping sauce on the side. They can be enjoyed warm or chilled.

Fresh Chicken Spring Rolls

Ingredients

Steps

More like this