House of Asia > Recipes > Spring rolls with chicken and rice noodles

Spring rolls with chicken and rice noodles

50 min.

4 servings

mild

4.7 / 5. Number of votes: 50

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Remember, Chinese cuisine isn't difficult. To prove it, we have a recipe for you from how I like to eat for homemade spring rolls, which you can easily prepare in under an hour. The filling, with the addition of our mun mushrooms and vermicelli noodles, will transport your taste buds to the farthest corners of China. See how jakjalubiejejec (I like to eat) made this recipe – Click here

Chicken Pasta Vegetables Chinese Mushrooms over 30 minutes

Ingredients

100g Macaroni Vermicelli House of Asia

2 tablespoons SHouse of Asia fish osu

2 tablespoons SHouse of Asia light soy osu

22-24 pcs. PHouse of Asia rice paper

1/3 package GHouse of Asia mushrooms

2 single ground chicken breasts (or other ground meat)

1 large carrot

2 tablespoons of olive oil

3 spring onions with chives

1 teaspoon of granulated garlic or 2 cloves of fresh garlic

1/2 bunch of parsley

pepper

1 egg

A method of preparing

Soak 1/3 of the package of mun mushrooms in boiling water.
Prepare the pasta according to the instructions on the packaging.
Fry the diced onion in olive oil, add the garlic and mix.
Add the meat one at a time and simmer until the liquid evaporates. Add the carrots cut into strips (you can grate them if you prefer), the two types of sauces, and the soaked mushrooms, and stir. Simmer for a few minutes.
Place the cooled filling in a bowl, add the chopped vermicelli pasta, raw egg, chopped chives, parsley and mix.
In a large bowl or pot, soak the rice paper sheets. Place a portion of the filling on the rice paper and roll it up.
Deep-fry the spring rolls. Drain on a paper towel. Enjoy!