Chicken & Shrimp Asian Bites
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Servings
2
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Heat Level
-
Prep Time
30 mins
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Cook Time
10 mins
Ingredients
- 50g Rice vermicelli
- 63g Peeled shrimp, deveined and chopped finely
- 1 Shallot sliced finely
- 1 Egg
- 1/4 cup White cabbage, sliced finely
- 1/4 cup Carrot, sliced finely
- 142g Ground Chicken
- 1 Tsp Garlic, minced
- 1 Tsp Ginger, minced
- 1 Tbsp Light Soy
- 1 Green onion, sliced
- Vegetable oil
- 1 pack Blue Dragon Spring Roll Wrappers
- Blue Dragon Sweet Chili or Mango Sweet Chili Dipping Sauce
Instructions
- Cook noodles according to the instructions on the package.
- Over a bowl, cut the noodles with scissors into smaller 1-inch pieces.
- Add all ingredients and mix well.
- Soak the spring roll wrappers one at a time in a shallow bowl with hot water for about 10 seconds, or until it becomes pliable. Lay the wrapper on a damp tea towel and blot the excess water as needed.
- Place a spoonful of the mixture into the centre of the softened spring roll wrapper. Fold by bringing the bottom of the wrapper over the filling. Then bring the left side over the centre, followed by the right, and finally roll over the parcel from the bottom up, ensuring each fold-over is nice and tight.
- Fill a wok or pan 1/3 of the way up with oil and heat to 350°F. Gently fry the parcels until golden and evenly cooked on both sides. Lay the pieces onto a paper towel to absorb excess oil. Serve with Blue Dragon’s Dipping Sauce.
