Vietnamese chicken spring roll are flavourful and crispy delights.Usually had with Nuoc cham wrapped in lettuce leaves.Nuoc cham is a absolutely delicious Vietnamese dipping sauce that tends to accompany fried spring rolls.
INGREDIENTS
ROLLS
*Rice papers - 10 no's
*Minced chicken-200 grams
*Chopped shrimps -100 grams
*Fish sauce - 1 tablespoon
*Rice noodles - 100 grams
*Salt - to taste
*Sugar- 1 teaspoon
METHOD
*Soak rice noodles into boiling water in a bowl for 2 minutes. Strain and remove water completely.
* Into a bowl add minced chicken, chopped shrimps, fish sauce , salt ,sugar and fish sauce and mix well.
* Add soaked rice noodles into this mixture and combine well.
*Wet the rice paper in warm water and place the paper on kitchen top .Shape the mixture into small cylinder and place on rice paper and roll.
* Deep fry on medium high flame .Cook until the rolls turn light golden.
*Serve hot with Nuoc cham and lettuce.
NUOC CHAM
*Water - 60ml
*Fish sauce - 60ml
*Vinegar 2 tablespoon
*Fresh red chillies chopped - 2 tablespoon
Garlic chopped- 5 cloves
METHOD
Mix all the ingredients in a bowl. Combine till sugar dissolves.
