ioumi
Crispy chicken & prawn spring rolls
Rice paper rolls stuffed with chicken and prawns, fried until golden.
- €2.78 per person (estimate)
- 40 min
- Medium
- Season: all year round
- Lactose-free
- High-protein
Ingredients for 1 person
- Rice paper · 5
- Chicken breast · 70 g
- Prawns · 50 g
- Rice vermicelli · 30 g
- Carrot · 1
- Button mushrooms · 30 g
- Sunflower oil · 1 tbsp
Quantities for one person. In ioumi they adjust to your household on their own, and the shopping list adds up everything you have planned for the week.
Method
- Soak 30 g of rice vermicelli in hot water for 8 to 10 min, drain and roughly chop.
- Finely chop 70 g of chicken breast and 50 g of prawns, grate 1 carrot and thinly slice 30 g of button mushrooms.
- Mix everything with the vermicelli to make an even filling, and season lightly with salt.
- Dip a sheet of rice paper in warm water for 10 to 15 seconds. Lay it on a damp tea towel, place a log of filling across the lower third, fold in the sides and roll up very tightly (a loosely rolled spring roll opens up as it cooks). Repeat with the 4 other sheets.
- Heat 1 tbsp of sunflower oil in a frying pan over a medium heat. Place the rolls seam side down and fry for 4 to 5 min on each side, until crispy and cooked through.
- Drain on kitchen paper and serve hot.
Price estimated from average supermarket prices in France (non-organic). In the app, it adjusts to your shop and region, and to the prices you log.