Chicken Nems (Spring Rolls)TheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 40 minutes
Waiting time: 1 hour
Cooking time: 5 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:73.6 kcal
Proteins:6.4 g
Fats:3 g
Carbohydrate:6.4 g
Fibers:1.3 g
Sugar:2.8 g
Cholesterol:12.4 mg
Sodium:193.5 mg
Calcium:24.5 mg
Energy:119 kcal
Proteins:10.3 g
Fats:4.8 g
Carbohydrate:10.4 g
Fibers:2.1 g
Sugar:4.5 g
Cholesterol:20.1 mg
Sodium:313 mg
Calcium:39.7 mg
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Spring Rolls
Fish Spring Rolls
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
package of small round rice papers (wrappers)
120
g
chicken breast
2
green onions, finely chopped
100
g
bamboo shoots, julienned
1/2
red pepper, finely chopped
120
g
bean sprouts
2.5
ml
sugar
15
ml
soy sauce
oil
METHOD
- Cut the chicken breast into small dice.
- Sauté the chicken, vegetables and bean sprouts in a little oil; add the sugar and soy sauce and mix well.
Making the nems
- On a work surface, lay out two kitchen towels and a bowl of lightly sweetened warm water. Dip the rice papers (two at a time) into the water. Once they are softened, place them on the towels.
- Slightly fold in the edge of the rice paper, place a little filling on top, and roll up, folding in the sides and sealing tightly.
- Repeat until all the ingredients are used.
Cooking
- Heat the frying oil.
- Fry the nems in small batches. When they are well-browned, drain and place on paper towels.
CHEF'S NOTES
Prepare the nems one hour before cooking so that they will hold together better when fried.
Serve with lettuce leaves, fresh mint and nem dipping sauce.
