INGREDIENTS:
* 500g minced chicken
* 200 g small prawns, diced
* 1 onion
* 1 grated carrot
* 2 stalks of chopped green onions
* 1 bunch of chopped cilantro
* 250 g of rice vermicelli)
* 2 tablespoons of oyster sauce
* 2 tablespoons of soy sauce
* 1/2 bag of black mushrooms
* 2 packets of rice cakes
* 1 teaspoon of salt and pepper
INSTRUCTIONS :
1. Warm some water in a container, then immerse the rice vermicelli and the black mushrooms in it. Leave to soften slowly.
2. Peel and grate the carrots, then finely chop the onions. Mix everything in a salad bowl with the cut prawns. Add cilantro and green onion
3. Cut the chicken into coarse pieces and pass it through the blender. Add it to the salad bowl
4. Cut the angel hair with a pair of scissors and add it to the bowl.
5. For the mushrooms, start by removing the hard parts, then chop them finely. Add them to the salad bowl.
6. Add soy sauce, oyster sauce, salt and pepper. Mix everything well.
7. It is good to let the preparation rest for at least 1 hour.
8. Spread a damp cloth on your work surface. Soak a sheet of rice in lukewarm water to soften it and place it on the kitchen towel.
9. Put a tablespoon of stuffing on the bottom of the sheet.
10. Roll the nem from the bottom edge, then fold the sides on the right and left. Keep rolling the spring roll all the way to the top. Keep doing this until the filling is used up. You have to squeeze well so that it does not open.
11. Cook the spring rolls in a fryer or in a pan with a good thickness of oil. Once cooked, place them on absorbent paper to remove excess oil, and it’s ready! Enjoy with salad and a Nioc Mam sauce.
