Crispy chicken rolls (Print Version)
# Ingredients:
01 -
20 rice paper wrappers
02 -
1 large chicken breast (about 180 g)
03 -
1 large carrot (around 180 g)
04 -
1 onion
05 -
70 g of rice noodles
06 -
9 tablespoons of salty soy sauce
07 -
3 tablespoons of breadcrumbs
08 -
2 tablespoons of fish sauce (nuoc mam)
09 -
75 g of fresh mung bean sprouts
10 -
18 g of fresh ginger root
11 -
12 g of fresh coriander leaves
12 -
12 g of fresh mint leaves
13 -
2 garlic cloves
14 -
40 g of dried black mushrooms
15 -
1 egg
16 -
Salt
17 -
Pepper
18 -
1 liter of cooking oil for frying
# Instructions:
01 -
Soak the black mushrooms in a bowl of hot water. In a separate bowl, do the same for the rice noodles, then chop them into small pieces. Once the mushrooms are soft, rinse them thoroughly.
02 -
Using a food processor, blend the chicken breast, peeled carrot, garlic, onion, and rinsed black mushrooms until finely chopped. If you prefer, you can mince everything by hand instead.
03 -
In a mixing bowl, combine the chopped mixture with the soy sauce, fish sauce, chopped rice noodles, mung bean sprouts, finely sliced herbs, and the egg. Mix everything thoroughly.
04 -
Stir in the breadcrumbs, and season everything with salt, pepper, and freshly grated ginger. Keep mixing until the filling looks even and holds together nicely.
05 -
Dip a rice paper wrapper briefly in warm water, then lay it out on a damp towel. Place some of the filling near the top of the wrapper, fold the sides inward, fold the top over the filling, and roll it up snugly while pressing out any air.
06 -
Heat the oil in a deep pan. Cook the rolls in batches of four, frying them for about 7-8 minutes while turning them often. They should be slightly golden when done. Set them aside to cool.
07 -
Once the rolls have cooled, fry them again in hot oil in batches of four for about 5-6 minutes. This second frying will make them extra crispy and golden. Place them on paper towels to drain before serving.
# Notes:
01 -
These are best served hot with either a sweet and sour dipping sauce or a mixture of fish sauce, rice vinegar, and sugar.
02 -
Enjoy them the traditional way by wrapping them in fresh lettuce with some mint leaves.
03 -
Frying them twice gives them that perfect crispy exterior.