Chicken and Mushroom Summer Rolls

Cooking for Love

Based on 1 rating

25

min

Preparation

10

min

Cook

Easy

Difficulty

5

Steps

19

Ingredients

METHOD
  1. In a pan, heat up about 2 tablespoon of vegetable or peanut oil over a high heat

  2. Fry the shallots until translucent, then add the garlic and mushrooms to stir fry. (If using raw chicken, add it in at this stage)

  3. Add the fish sauce, soy sauce, and palm sugar and keep cooking to coat, until the liquid has been absorbed. Finally, take the pan off the heat and stir in the white pepper. Set aside to cool

  4. To assemble the rolls, have your fillings ready Dip each sheet of rice paper into lukewarm water for 30 seconds to 1 minute or until soft. Remove and lay on a wet tea towel. Fill with a lettuce leaf, a spoonful of shredded chicken, mushroom mixture, soft rice vermicelli and some of the shredded herbs in the center. Fold the edge closest to you over the fillings, bring in the two sides and then roll into a neat package

  5. To make the dipping sauce, mix Hoisin sauce, peanut butter, water, lime juice and fish sauce together and top with chopped peanuts

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