Rice vermicelli spring rolls

Rice vermicelli spring rolls

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The ingredient of Rice vermicelli spring rolls

  1. 100g rice vermicelli
  2. 250g chicken mince
  3. 55g (1/4 cup) chopped sun-dried tomatoes
  4. 50g fresh Shiitake or button mushrooms, chopped
  5. 1/2 cup firmly packed fresh basil leaves, shredded
  6. 2 garlic cloves, crushed
  7. Salt & ground black pepper, to taste
  8. 6 large (21.5 x 21.5mm) spring roll pastry sheets
  9. 1 egg, lightly whisked
  10. Peanut oil, for deep-frying
  11. Thai sweet chilli sauce, to serve

The instruction how to make Rice vermicelli spring rolls

  1. Add the rice vermicelli to a medium saucepan of boiling water and cook for 3-5 minutes or until softened. (Alternatively follow packet directions.) Drain and rinse well under cold running water.
  2. Combine chicken mince, sun-dried tomatoes, mushrooms, basil, and garlic in a large bowl Season with salt and pepper. Add the drained, cooked rice vermicelli and mix well with your hands.
  3. Cut each spring roll pastry sheet into 4 equal squares. Place about 1 tablespoon of filling on a corner of 1 square and fold the corner over the mixture. Brush the opposite corner lightly with the egg and fold in the side corners. Roll up firmly and lightly press the egg- washed corner to seal. Repeat with the remaining filling, spring roll pastry sheets and egg.
  4. Heat peanut oil in a medium saucepan over medium-high heat until a piece of spring roll pastry dropped in the hot oil sizzles immediately and rises to the surface. Deep-fry spring rolls in batches of 4 for 2 minutes or until golden and cooked through. Use a slotted spoon to remove from the oil and then drain briefly on paper towel. Serve immediately with sweet chilli sauce.

Nutritions of Rice vermicelli spring rolls

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