Easiest Way to Prepare Tasty Shrimp and Ground Chicken Spring Rolls

Easiest Way to Prepare Tasty Shrimp and Ground Chicken Spring Rolls Delicious, fresh and tasty.

Shrimp and Ground Chicken Spring Rolls. Light, airy and crispy Chinese spring rolls - recipe from my Mom. Chicken Rolls Recipe By Our Grandpa for Orphan Kids. Fresh shrimp spring rolls with a delicious peanut dipping sauce.

Recipe courtesy of Food Network Kitchen.

The sweet-and-spicy sauce can be used for other fried goodies, like shrimp or chicken tenders.

Look for spring roll pastry wrappers, which are slightly different from eggroll and wonton wrappers, in the freezer section of Asian specialty.

You can have Shrimp and Ground Chicken Spring Rolls using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Shrimp and Ground Chicken Spring Rolls

1. It’s 12 of Black tiger shrimp.

2. You need 200 grams of Ground chicken.

3. It’s 110 grams of Hanpen.

4. It’s 10 of leaves Shiso leaves.

5. It’s 10 of Spring roll wrappers.

6. Prepare 1 dash of of each Sake, salt.

7. It’s 2 tsp of soy sauce.

8. You need 1 tsp of Sesame oil.

9. It’s 1 of as necessary Flour dissolved in water.

Our crisp and fresh spring rolls are a delight to munch on, because, unlike their fried counterparts, these rolls are extremely low in calories and fat.

Roll wrapper from left to right, folding in the top and the bottom sides of wrapper toward the middle.

Just before the wrapper is completely wrapped, brush.

Chicken, shrimp, and vegetables are rolled in rice paper wrappers and deep-fried in this authentic recipe for Vietnamese Cha Gio.

Shrimp and Ground Chicken Spring Rolls instructions

1. Peel the prawns, devein, wash in salt water, and sprinkle with sake..

2. Put the hanpen into a plastic bag and rub thoroughly. Punch with your fists and palms to crush the cakes..

3. Mince the prawns from step 1 using a knife..

4. In a bowl, mix the shrimp, ground chicken, hanpen, salt, soy sauce and sesame oil. Cut the shiso leaves in half..

5. Cut the spring roll skins diagonally to make two triangles..

6. Place the shiso leave onto the triangular skin, leaving space at the bottom and place the filling on top..

7. Tuck both corners in..

8. Wrap loosely and seal using flour water (dont roll it tightly as the filling will expand when frying)..

9. Deep fry slowly until done!.

Reviews for: Photos of Authentic Vietnamese Spring Rolls (Nem The ground chicken resulted in a drier texture than what I'm normally use to.

These Shrimp Spring Rolls taste as good as they look!

Watch your guests' eyes get big when you serve up this appetizer.

Making shrimp spring rolls at home isn't hard, but it does help to have a teacher share the tips and tricks in the secrets of rolling.

This tutorial is super helpful and I turn to them when I find myself forgetting the nuances like cutting the shrimp in half then laying them pretty side down so they wrap.