Vietnamese Chicken Nems
Ingredients:
Rice vermicelli Noodles
1 large carrot
A handful of mushrooms
1 chicken breast
1 finely chopped onion
1 egg
2 tbsp gluten free soy sauce
Rice paper sheets
Method:
Rehydrate the vermicelli noodles with some boiling water for 5 mins. Drain and then chop with scissors.
Chop the carrots and mushrooms. Place in a blitzer. Put the blitzed veg in a bowl
Blitz the chicken, and add to the bowl with the veg, the vermicelli noodles and the finely chopped onions.
Add the egg and the soy sauce and mix.
Place one sheet of rice paper in medium bowl of warm water until softened slightly; lift sheet carefully from water, place on board, pat dry with absorbent paper. Place a twelfth of the filling mixture in centre of sheet; fold in sides, roll top to bottom to enclose the filling. Repeat with remaining rice paper sheets and filling.
Place 3-4 spring rolls in the air-fryer - ensuring that they do not touch each other - and cook for 4 mins at 200C. This is a first cook - so they won’t go golden. Turn them over and put them on a place with kitchen roll to cool down.
Put the spring rolls back in the air fryer and cook (200C) for 3-4 mins. They should become golden and crispy.