The practice of Vietnamese chicken spring rolls

\”The Asian cuisine that the French is most familiar with is about the spring rolls. Everyone will order it in Chinese restaurants, but in fact, the practice and eating method are completely Vietnamese methods. Roll the spring rolls and mint leaves into lettuce, dip the spring roll sauce or chicken sauce practical, fragrant but not greasy, full of strong Southeast Asian style. \”

ingredients details

Main ingredients

  • Chicken 500g
  • 100g
  • Carrot

  • 1
  • Onion

  • 1
  • Half root

  • Black fungus [ 123] 50g (soaked)
  • shiitake

A piece

  • garlic 3 petals
  • Half
  • Mi paper

  • A moderate amount
  • Egg

  • ingredient 123] Yulu
  • 100ml

White vinegar




  • salt [salt [ 123] 10g
  • Seilant 30ml
  • Water starch

  • A moderate amount
  • Original flavor

  • Fried process
  • One hour consumption

  • Advanced difficulty

The practice of the spring rolls of Vietnamese chicken chicken [ 123]

  • 1

  • Turning carrots, onions, leek, shiitake mushrooms, fungus, lemon with a mixer.


Ginger and garlic are put in the mixer and crushed, add chicken, eggs and water starch, white pepper and a little salt, and make it into it. Sweet.

  • 3

    Broken vegetablesMix well with chicken, add sesame oil, fish dew, sugar, white vinegar, salt and mix well, add fans to mix well, and put it for half an hour.

  • 4

    Put the rice paper in hot water and dip it in hot water to quickly remove it and spread it on the cooking table.

  • 5

  • Put the filling at the bottom of the spring roll 1/5.

  • 6

  • Fold the rice paper on the lower end of the meat.

  • 7

  • The rice paper folds from the left to the middle, and the right side is the same.


  • can be rolled from the bottom up.

  • 越南鸡肉春卷的做法步骤:7


  • Put the spring roll in a 160 -degree oil pan and fry until crispy and golden.

  • 越南鸡肉春卷的做法步骤:8

    1. Fans do not use water for blisters, and water in vegetables, meat filling, and seasoning is enough to wet.

    2. After the spring rolls need to be hot, let it go for a while, until it is soft and slightly sticky, you can scald it a few more at one time.

  • 3. If there is no leek, you can also use shallots or chives instead.


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