Fried Spring Rolls with Chicken

Method

1. 1 Mince the chicken meat coarsely and mix it with chopped soaked wood ear mushrooms, dried rice noodles (soaked and cut into short pieces), and shredded carrots.
2. 2 Mix the eggs, fish sauce, and pepper together, then let the filling marinate for 20 minutes.
3. 3 Chicken filling is less fatty than pork filling, so add a little oil to prevent the spring rolls from drying out inside.
4. 4 Moisten the rice paper wrappers with a damp cloth, then roll them tightly into small rolls.
5. 5 Fry the first batch at 150 degrees for 8 minutes, then remove and let cool for 10 minutes.
6. 6 Fry a second time at 190 degrees for 2 minutes to keep the crust crispy for longer, and serve with sweet and sour fish sauce.

With an appliance

• Air fryer 50 min

  Replace the frying pan twice: spray with oil, then heat in a hot air oven at 180 degrees for 12 minutes and at 200 degrees for 5 minutes.