- Rice cake2 Piece(s)
- Rice25 Gram(s)rice vermicelli
- Chicken breast1 Slice(s)
- Soy sauce2 Teaspoon(s)
- Bean1 Piece(s)small box of beans sprouts
- Salad1 Pouch(s)small bag of ready-made salad
- Mint5 Piece(s)mint leaves
- Shrimps2 Piece(s)medium size
- sauce for nemAs needed
Today, this spring rolls recipe we are offering you is easy to prepare, The spring rolls is well-scented, fresh and it’s a winner all along the line! To familiarize yourself with the preparation technique, see in steps how to make this classic roll plate in the rules of the art.
Preparations of the condiments
Rehydrate the rice vermicelli in the cool water as indicated on the package.
Preparing chicken slices
Chop the slice of chicken breast lengthwise into thin strips.
Put the strips in a bowl and pour the 2 teaspoons of soy sauce on top.
The right method to cook Rice
Cook the vermicelli in boiling water. When they are ready, do not let them cool to not get sticky, but pass them under a trickle of fresh water so as to cool them and to be able to handle them without burning you.
Starting rolling gestures
Gather all the ingredients at your fingertips. You will need a plat filled with warm or hot water, in which you can immerse the rice cakes , and a worktop that does not stick to make the rolls (a cutting board for example tea towel).
Immerse a rice cake in the hot water dish, stir gently with the fingertips to feel when it is soft enough to roll.
Spring rolls final steps
Spread it on your worktop, spread salad leaves to form a small rectangle that fits into the the cake (leave the margin of cake to simplifie the roll gesture). If you use shrimp, place them under the salad so that they end up on the top of the roll.
Finish the stuffing then add two or three mint leaves , rice noodles, drained chicken strips and bean sprouts.
Tighten the rolls
Close the rollers, taking into account the elasticity of your patties, do not hesitate to tighten while remaining careful in case the cake would tear
How to keep the mold shape
Fold the sides. Wrap them in cellophane, this will help hold them until they are served.
Keep in the fridge (at least half an hour) and serve with a ramekin sauce for spring rolls .
The rolling is the only delicate step of this recipe, it is rare to obtain a beautiful result of the first blow. Fortunately, the taste is not affected! The quantities per roll are left to the appreciation of each according to his tastes