Today's recipe is the star dish of oriental cuisine: Vietnamese spring rolls. This is an Asian and very exotic recipe that will not leave you indifferent. In Vietnam, spring rolls are called nem or cha gio. They are made with a crispy rice paper filled with minced pork, crab, or...
Ingredients
For the filling
minced chicken250g
red onion1
garlic3clove
peanuts1/2cup
soy sauce2tbsp
vegetable broth1/2L
small chili1
piece of ginger1
fresh cilantro, chopped
chives, chopped
salt
pepper
olive oil
For the rolls
rice paper sheets12
water
For the peanut sauce
peanut butter3tbsp- water
For serving
lettuce leaves
Nutrition (per serving)
Calories
290.1kcal (14.51%)
Protein
21.1g (42.3%)
Carbs
9.0g (3.28%)
Sugars
1.6g (3.1%)
Healthy Fat
15.0g
Unhealthy Fat
3.9g
% Daily Value based on a 2000 calorie diet
How to make Vietnamese Spring Rolls
Prepare the filling
- Step 1
Place the minced chicken in a bowl. Add the finely chopped red onion and mix well.
- Step 2
Add the finely chopped chili. Slice the garlic and ginger into thin julienne strips and add them to the bowl.
- Step 3
Incorporate the chopped peanuts and chopped cilantro to taste. Season with salt and pepper, mix well, and sauté everything over high heat in a pan with a drizzle of olive oil.
- Step 4
Pour in the soy sauce and vegetable broth, and cook for 8-10 minutes.
Prepare the rice paper
- Step 1
Soak the rice paper sheets one at a time in cold water. Once softened, drain them.
- Step 2
Fill each sheet with the prepared filling, roll them up, and fry the rolls in plenty of hot oil.
- Step 3
Drain on paper towels.
Prepare the peanut sauce
- Step 1
In a bowl, mix the peanut butter with a little water, stir, and heat slightly if necessary to dissolve it well.
Presentation
- Step 1
Serve the spring rolls accompanied by lettuce leaves and peanut sauce.
- Step 2
To eat them, place a bit of peanut sauce on a lettuce leaf, place the spring roll on top, wrap the lettuce around the roll, and enjoy.
- Step 3
Alternatively, you can serve the filling directly on a platter, drizzle with some peanut sauce, roll it up, and eat.
Nutrition (per serving)
Nutrition (per serving)
Calories
290.1kcal (14.51%)
Protein
21.1g (42.3%)
Carbs
9.0g (3.28%)
Sugars
1.6g (3.1%)
Healthy Fat
15.0g
Unhealthy Fat
3.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the rice paper sheets are not soaked for too long, as they can become too soft and tear easily.
You can adjust the level of spiciness by adding more or less chili to the filling.
For a vegetarian version, replace the chicken with tofu or a mix of finely chopped vegetables.
Serve the rolls immediately after frying for the best crispy texture.
If you prefer a lighter version, skip frying and serve the rolls fresh.
FAQS
Can I use a different protein instead of chicken?
Yes, you can substitute the chicken with minced pork, shrimp, crab, or even tofu for a vegetarian option.
How do I prevent the rice paper from tearing?
Soak the rice paper sheets in cold water briefly and handle them gently to avoid tearing.
Can I make the spring rolls ahead of time?
It's best to fry the rolls just before serving to maintain their crispiness. However, you can prepare the filling in advance.
What can I serve with Vietnamese spring rolls?
They pair well with peanut sauce, soy sauce, or a tangy dipping sauce made with lime juice, fish sauce, and sugar.
Can I bake the spring rolls instead of frying them?
Yes, you can bake them at 375°F (190°C) until golden brown for a healthier alternative.
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