Name: Chicken Spring Rolls with Thermomix
Prep time: 25 min
Cook time: 49 min
Yield: 16 servings
Ingredients: 20 g of black mushroom; 50 g of rice vermicelli; 1 garlic clove; 80 g of onion; 100 g of carrot; 220 g of chicken breast; 1 pinch of salt; 2 pinch of pepper; 1 tablespoon of sesame oil; 100 g of soybean sprout; 3 teaspoon of soy sauce; 16 rice cake

Chicken Spring Rolls with Thermomix

Here is the recipe for chicken spring rolls to make with your Thermomix. Spring rolls are a traditional Vietnamese preparation, and they are not only made with chicken, as they can also be made with pork or a mixture of seafood (crab and shrimp). In France, they are also known as "pâté impérial" or "rouleau impérial". If you don't like frying, that's great because I suggest baking the spring rolls here, but you can also fry them in a deep fryer, the preparation of the spring rolls remains the same.

Thermomix Public

Course: Main course

Preparation time: 25 minutes

Cooking time: 49 minutes

Cost per serving: 0,29 €

Energy: 78 kcal / serving

Nutritional score:

Instructions

1. Put 20 grams of shiitake mushrooms in a saucepan of hot water to rehydrate them.
2. Put 50 grams of bean vermicelli in a saucepan of hot water to rehydrate them.
3. Put 1 clove of garlic in the Thermomix bowl.
4. Add 80 grams of onions cut into quarters to the Thermomix bowl.
5. Place the lid with the measuring cup.
6. Mix 5 sec/speed 5.
7. Transfer to a bowl.
8. Put 100 grams of carrots cut into pieces in the Thermomix bowl.
9. Place the lid with the measuring cup.
10. Mix 5 sec/speed 5.
11. Transfer to the bowl.
12. Add 220 grams of chicken fillets cut into pieces to the Thermomix bowl.
13. Add a pinch of salt (adjust to taste) to the Thermomix bowl.
14. Add 2 pinches of pepper (adjust to taste) to the Thermomix bowl.
15. Add 1 tablespoon of sesame oil to the Thermomix bowl.
16. Place the lid with the measuring cup.
17. Sauté 4 min 30 sec/120°C/speed 2.
18. Add 100 grams of bean sprouts (drained if not fresh) to the Thermomix bowl.
19. Add 3 teaspoons of soy sauce (adjust to taste) to the Thermomix bowl.
20. Place the lid with the measuring cup.
21. Mix 5 sec/speed 5.
22. Pour the contents of the Thermomix bowl into your bowl.
23. Add the rehydrated mushrooms and vermicelli to the bowl.
24. Place the lid with the measuring cup.
25. Mix 15 sec/speed 5.
26. Add to the contents of the bowl and mix with a spatula.
27. Place 16 rice paper wrappers on your work surface.
28. Dip a rice paper wrapper in water for 4 seconds and place it on a cotton towel.
Let it soften for 30 seconds. (If it is not soft enough, moisten with a few extra drops of water).
29. Place a tablespoon of filling on one edge and roll the wrapper without tightening too much, otherwise it may burst during cooking.
30. Do the same for each spring roll, keeping them separate from each other in a lightly oiled baking dish.
31. Brush each spring roll with a hint of sesame oil.
32. Place in the oven for 20 minutes at 220°C, turning the spring rolls halfway through cooking.
33. Serve the spring rolls with lettuce leaves, mint, coriander, and spring roll sauce.