Spring rolls can often feel greasy and we don’t prefer to eat them. Put up with authentic Vietnamese dishes with this no-fry recipe!
Traditionally, spring rolls (or egg rolls) are garnished with chicken, pork or shrimp and then dipped in an oil bath. When tasting, they are wrapped in a large lettuce leaf so as not to burn your fingers, then dipped in a special sauce for spring rolls. But if you want to indulge without guilt, make delicious no-fried chicken spring rolls! They will be just as delicious and you will definitely like it, we guarantee! For the greediest, stuff the egg rolls with camembert for an incredibly tender treat, or even avocado for more originality. Treat yourself to this leek and salmon dish.
Nam chicken recipe without frying
- 18 sheets of rice
- 400 g chicken breast
- 1 bulb
- 1 carrot
- 1/2 leek
- 50 g vermicelli
- 15 g black mushrooms
- 1 C. garlic powder
- 2 tbsp soy sauce
- 1 C. honey
- 1 egg
- 2 tbsp spoons of neutral oil
- salt pepper
Soak vermicelli and mushrooms in hot water for fifteen minutes, then drain.
Peel the onions, leeks and carrots, then chop them very finely and grate the carrots.
Fry the onion in a pan, then add the chicken cut into small pieces. Season with spices, soy sauce, honey and simmer for a few minutes.
Add carrots and stir lightly. Add sliced mushrooms, vermicelli, then egg. Mix a little to get a homogeneous filling.
Dip a sheet of rice in water, then spread it out on a piece of cotton (to make it easier to fold). Put in a good spoonful of filling, then roll everything up tightly. Retry the operation.
Place the spring rolls on a baking sheet, separating them carefully as they will stick. Brush them with neutral oil and bake for 20-30 minutes, turning regularly. Serve hot.