Fresh Chicken and Shiitake Spring Rolls by @hervecuisine

35 min

10 servings

🍚

10

Rice paper sheets

🥬

1

Iceberg lettuce

🍗

2

Chicken breast

🍄

10 g

Shiitake mushrooms

🌱

1

Bean sprouts

🌿

Coriander

🧅

Spring onion

🫗

Sesame oil

🧄

Garlic

🥢

1 tbsp

Soy sauce

💧

5 tbsp

Water

🍬

1 tbsp

Brown sugar

🐚

1 tbsp

Oyster sauce

🌽

1 tsp

Cornstarch

🍶

1 tbsp

Sake

  1. Dice
    • Chicken breast
    • Sesame oil

    Dice the chicken breasts and fry them in a little sesame oil in a wok or frying pan.

  2. Add
    • Garlic
    • Chicken breast

    Add the garlic once the chicken is browned and cook for 30 seconds.

  3. Add
    • Shiitake mushrooms
    • Bean sprouts

    Add the sliced shiitake mushrooms and the bean sprouts, cook for 2 minutes.

  4. Pour
    • Soy sauce
    • Water
    • Brown sugar

    Pour in the sauce made of soy sauce, water, brown sugar, oyster sauce, cornstarch and optional sake or Chinese yellow wine.

  5. Step

    Let the sauce thicken slightly.

  6. Slice
    • Spring onion

    Slice the spring onions and add them to the pan.

  7. Dip
    • Rice paper sheets
    • Water

    Dip the rice paper sheets in cold water and lay them on a clean tea towel.

  8. Place
    • Rice paper sheets
    • Iceberg lettuce
    • Chicken breast

    Once softened, place a few lettuce leaves and the chicken mixture on the rice paper and roll tightly into spring rolls.

Fresh Chicken and Shiitake Spring Rolls by @hervecuisine

35 min

10 servings

🍚

10

Rice paper sheets

🥬

1

Iceberg lettuce

🍗

2

Chicken breast

🍄

10 g

Shiitake mushrooms

🌱

1

Bean sprouts

🌿

Coriander

🧅

Spring onion

🫗

Sesame oil

🧄

Garlic

🥢

1 tbsp

Soy sauce

💧

5 tbsp

Water

🍬

1 tbsp

Brown sugar

🐚

1 tbsp

Oyster sauce

🌽

1 tsp

Cornstarch

🍶

1 tbsp

Sake

Preparation Steps

  1. Step 1/8

    Dice the chicken breasts and fry them in a little sesame oil in a wok or frying pan.

    🍗Chicken breast
    🫗Sesame oil
    🔪Knife
    🪵Cutting board

  2. Step 2/8

    Add the garlic once the chicken is browned and cook for 30 seconds.

    🧄Garlic

  3. Step 3/8

    Add the sliced shiitake mushrooms and the bean sprouts, cook for 2 minutes.

    🍄Shiitake mushrooms
    🌱Bean sprouts
    🔪Knife
    🪵Cutting board

  4. Step 4/8

    Pour in the sauce made of soy sauce, water, brown sugar, oyster sauce, cornstarch and optional sake or Chinese yellow wine.

    🥢Soy sauce
    💧Water
    🍬Brown sugar
    🐚Oyster sauce
    🌽Cornstarch
    🍶Sake
    🥣Bowl

  5. Step 5/8

    Let the sauce thicken slightly.

  6. Step 6/8

    Slice the spring onions and add them to the pan.

    🧅Spring onion
    🔪Knife
    🪵Cutting board

  7. Step 7/8

    Dip the rice paper sheets in cold water and lay them on a clean tea towel.

    🍚Rice paper sheets
    🧻Tea towel
    🥣Bowl

  8. Step 8/8

    Once softened, place a few lettuce leaves and the chicken mixture on the rice paper and roll tightly into spring rolls.

    🍚Rice paper sheets
    🥬Iceberg lettuce
    🍗Chicken breast
    🍄Shiitake mushrooms
    🌱Bean sprouts
    🧅Spring onion
    🧻Tea towel

Composition

Ingredients

Types

Grains, Vegetables, Meat, Poultry, Mushrooms, Herbs, Oils, Condiments, Liquids, Sweeteners, Seafood, Starches, Alcohol

Ingredients

Rice paper sheets, Iceberg lettuce, Chicken breast, Shiitake mushrooms, Bean sprouts, Coriander, Spring onion, Sesame oil, Garlic, Soy sauce, Water, Brown sugar, Oyster sauce, Cornstarch, Sake

Notes

Rice paper sheets (rehydrated in cold water before rolling), Iceberg lettuce (crunchy green lettuce, or another crunchy variety), Shiitake mushrooms (rehydrated, dried weight), Bean sprouts (one bowl), Coriander (amount not given), Spring onion (amount not given), Sesame oil (amount not given, used to fry the chicken), Garlic (amount not given, added once chicken is browned), Soy sauce (for the sauce), Water (for the sauce), Brown sugar (for the sauce, honey can be used instead), Oyster sauce (for the sauce), Cornstarch (for the sauce, to thicken), Sake (optional, or Chinese yellow wine)

Allergens

Sesame, Gluten, Soy, Fish, Crustaceans, Molluscs

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, Nut-Free, Low-Calorie, Low-Fat, Low-Carb

Calories

110 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 14g, Fat: 2.5g, Fiber: 1g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 320mg, Potassium: 150mg, Iron: 0.6mg

Vitamins

Vitamin C: 4mg, Vitamin B6: 0.2mg, Vitamin A: 60mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

10 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Starter, Appetizer

Occasions

Summer, Everyday Meal, Light Lunch, Appetizer For Gatherings

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

Vietnamese, Asian

Geographic

Vietnam, Southeast Asia

Various

Aspect

Texture

Crunchy, Chewy, Juicy, Tender

Flavors

Savory, Umami, Fresh, Slightly Sweet, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 24 hours (Store rolled spring rolls wrapped tightly in plastic film or a damp cloth to prevent the rice paper from drying out,Keep refrigerated and consume within a day for best texture and food safety since they contain cooked chicken), freezer : not recommended (Fresh rice paper rolls with lettuce do not freeze well as the texture becomes mushy upon thawing)