Spring Rolls

Spring Rolls

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Head to Asia with this delicious recipe of spring rolls. Difficult ? Not at all !


  • For 8 rolls:
  • 8 rice cakes
  • 8 pink shrimps
  • 1 chicken breast
  • 150 g of bean sprouts
  • 2 carrots
  • 50 g of rice vermicelli
  • 1 bouquet of Thai basil (or if not, mint)
  • 1 bunch of fresh coriander
  • 8 leaves of lettuce.
  • For the sauce:
  • the juice of a lime
  • 5 cl of nuoc-mâm
  • 5 cl of water
  • 1 C. sugar.


Poach the chicken breast 10 minutes in boiling salted water. Let cool, then detail in thin strips. Bring a pan of water to a boil. Out of the heat, pour in the rice vermicelli. Cover them for 5 minutes, then put them under cold water and set aside. Wash and peel the carrots. Cut into strips, then into thin strips. • Wash the soy sprouts, salad and herbs. Decorate the shrimps and cut them in half in thickness. Place all the ingredients on the worktop and a wooden board and a salad bowl filled with hot water. Dip a rice cake in the water. When softened, spread it on the board. Place a sheet of salad a few inches from the edge, then layer a little soy, vermicelli, carrot sticks, chicken and some basil leaves and coriander. Begin to roll while squeezing, then fold both sides of the rice leaf over the ingredients and add two half shrimps before finishing rolling. Prepare the sauce by mixing all the ingredients. Enjoy the rolls by dipping them in the sauce. Tip +: this fresh pancake-shaped recipe appeals to children and allows you to eat raw vegetables. You can vary the ingredients at will: cucumber, spinach sprouts, omelette, avocado, surimi ... It's up to you!