Mini Shrimp and Chicken Spring Rolls

Ingredients

• 10 g Dried black mushrooms (soak 30 min, then remove stems)
• 30 g Mung bean vermicelli (soak 30 min, cut into 3 cm pieces)
• 2 pieces Chicken thigh meat (remove skin and bones, cut into small dice)
• 300 g Cooked pink shrimp (de-shell, keep shells for broth)
• 1 piece Onion (finely chopped)
• 1 piece Carrot (grated)
• 1 piece Potato (grated)
• 1 piece Egg (beaten)
• 0.25 tsp Salt (fine salt)
• 0.5 tsp Ground pepper (freshly ground black pepper)
• 2 tbsp Fish sauce (type nuoc mam)
• 1 tsp Sugar (white or cane)
• 2 tsp Cornstarch (diluted in 2 tsp water to seal the rolls)
• 20 sheets Brick pastry sheets (defrost 3 h, keep in a damp bag)
• 300 ml Cooking oil (vegetable oil) (for frying, depth about 1.5 cm)
• to taste Spring roll sauce (for serving) (optional, see video for recipe)

Instructions

1. Soak the mushrooms and vermicelli

   Place the 10 g of dried black mushrooms and the 30 g of mung bean vermicelli in two separate bowls and cover with warm water. Let soak for 30 minutes.

   Time: PT30M

2. Prepare the chicken and shrimp

   Remove the skin and bones from the two chicken thigh pieces, then cut into small dice. De-shell the 300 g of cooked shrimp, keep the shells for a future broth.

   Time: PT15M

3. Prepare the vegetables

   Finely mince the onion, grate the carrot and potato. Drain the rehydrated mushrooms and remove their stems.

   Time: PT10M

4. Mix the filling

   In the large bowl, combine the chicken, shrimp, mushrooms, vermicelli cut into 3 cm pieces, onion, carrot, potato, egg, 1/4 tsp salt, 1/2 tsp pepper, 2 tbsp fish sauce and 1 tsp sugar. Mix well until a homogeneous filling is achieved.

   Time: PT10M

5. Prepare the cornstarch glue

   Dissolve 2 tsp cornstarch in 2 tsp cold water. Set aside to seal the rolls.

   Time: PT2M

6. Defrost and prepare the brick pastry sheets

   Take the brick pastry sheets out of the freezer and let them defrost at room temperature for about 3 hours. Once pliable, place them on a clean kitchen towel, cover with a damp plastic bag to prevent drying.

   Time: PT5M

7. Assemble the mini spring rolls

   On each sheet, place a teaspoon of filling near the lower center. Fold the bottom of the sheet over the filling, then fold the two sides toward the center. Roll tightly to form a small cylinder. Brush the tip with the cornstarch glue to seal. Repeat until the filling is used up (about 20 rolls).

   Time: PT20M

8. Fry the spring rolls

   Heat oil to a depth of 1.5 cm in a skillet over medium heat (≈180°C). When the oil is hot, carefully place the sealed rolls, glue side down, into the pan. Fry for 5 minutes without fully submerging them, then turn every 2 minutes. Continue cooking until they are golden and crisp (13‑15 minutes total).

   Time: PT15M

   Temperature: 180°C

9. Drain and serve

   Remove the rolls with a slotted spoon and place on a rack or paper towel for 2 minutes. Serve hot with spring roll sauce.

   Time: PT2M

Nutrition Facts

Calories

190

Protein

15 g

Carbohydrates

20 g

Fat

8 g

Fiber

2 g