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Mini Shrimp and Chicken Spring Rolls
Crispy mini spring rolls filled with a flavorful mixture of chicken, shrimp, black mushrooms and mung bean vermicelli, perfect for parties or as an appetizer. Easy to prepare in advance and fry at the last moment.
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Cost Breakdown
Critical Success Points
- • Soak the mushrooms and vermicelli so they are fully rehydrated
- • Seal the rolls with the cornstarch glue so they don’t open during frying
- • Fry at the right temperature (≈180°C) to achieve a golden color without absorbing too much oil
Safety Warnings
- • Be very careful with hot oil; wear kitchen gloves or use a long handle to avoid splatters
- • Handle raw chicken separately from other ingredients and clean surfaces immediately
- • Never let the brick sheets dry completely in the sun; they can become brittle
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