Chicken and shrimp spring rolls

1. Warm water in a bowl, then add the rice vermicelli and black mushrooms. Leave to soften slowly.
2. Peel and grate the carrots, then finely slice the onions. Mix everything in a salad bowl with the chopped shrimp. Add the coriander and green onion
3. Cut the chicken into large pieces and blend it. Add it to the salad bowl
4. Cut the angel hair pasta using a pair of scissors and add it to the salad bowl.
5. For the mushrooms, start by removing the hard parts, then finely slice them. Add them to the salad bowl.
6. Add the soy sauce, oyster sauce, salt and pepper. Mix everything well.
7. It is good to let the preparation rest for at least 1 hour.

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place it on the tea towel.
9. Put a tablespoon of stuffing on the bottom of the paper.
10. Roll the spring roll from the bottom edge, then fold the sides to the right and left. Continue rolling the spring roll to the top. Do this until all the stuffing is used up. It must be tight so that it does not open.
11. Cook the spring rolls in the fryer or in a frying pan with a good thickness of oil. Once cooked, place them on absorbent paper to remove the excess oil, and it’s ready! Enjoy with salad and Nioc Mam sauce.
Bon Appétit