Rice noodle spring rolls

Ingredients

• 250g uncooked vermicelli rice noodles
• 5 garlic cloves - finely chopped
• 25g fresh ginger - finely chopped
• 80g coriander - minced
• 250g chicken breast - boneless skinless - cut into small pieces
• 1 carrot - finely chopped
• 1 packet of spring roll sheets

For the seasoning
• 2 tbsp gara soup or weipa
• 1 tbsp seasoning sauce
• 1 tsp garlic powder
• 1 tbsp sesame oil
• 1/2 tbsp soy sauce
• 1 tsp curry powder

Instructions

• 1. Soak rice noodles in water for about 10 mins. Drain into a colander and rinse with cold water. Set aside.
• 2. Heat vegetable oil in a large skillet over medium heat and fry garlic and ginger until fragrant.
• 3. Add chicken and carrots. Cook until carrots begins to wilt.
• 4. Add rice noodles and all the seasoning ingredients. Flip a few times to incorporate. Add coriander and mix to combine envely. Remove from the heat. Let it cool down.
• 5. Quickly dip the rice paper in water and place on the board. Leave for about 30 to 60 seconds to soften. Do not soak the rice paper too long as it is fragile.
• 6. Add some of the mixed cooked rice noodle to the center of softened spring roll wrapper. Fold until center, then fold both sides inwards and continue to roll up till the other end.
• 7. Deep-fry the spring rolls a few at a time over low-medium heat until golden brown on all sides.
• Serve hot!

https://atelierlalune.com/2017/05/rice-noodle-spring-rolls/

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