Spring roll with diced chicken

Préparation 15min
Préparation 2
Préparation 5min
Carpaccio boeuf facon agruma bd-min

Ingrédients :

  • Diced cooked chicken
  • 100g rice vermicelli (angel hair)
  • 1 teaspoon tandoori spices
  • 2 teaspoons soy sauce
  • 8 Vietnamese rice wraps 18 cm in diameter
  • 4 large lettuce leaves (oakleaf) cut in two (around 5cm by 8cm)
  • 8 leaves fresh mint or coriander

 

For the sauce:

  • 1 teaspoon sugar
  • 1 half-glass tepid water (10cl)
  • 5 teaspoons nuoc mam
  • 1 lemon for the juice

Préparation :

  • Cook the vermicelli for 5 minutes in a pan of boiling water, drain, run under cold water and cut them into 5 cm pieces with scissors.
  • Place the diced chicken in a bowl with the spices and soy sauce, mix and leave to marinate for 5 or 10 minutes, then gently cook in the pan for 5 minutes, and leave to rest.
  • Pour very hot water into a large dish, dip a rice wrap in it for a few seconds to soften, and place on a chopping board, smoothing with the palm of the hand.
  • Place half a lettuce leaf in the middle of the wrap, and top with a few rice vermicelli, chicken dice and the mint or coriander.
  • Fold the right and left sides to the centre, then, starting from the end nearest you, tightly roll up the rice wrap.
  • Mix the sauce ingredients in a bowl and divide into two small dishes.
  • Serve immediately.
Bon appétit !

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