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Method :
Cover the
spring roll wrappings with damp clothes to soften them for later use.
Mince chicken fillet. Shred carrot and cloud ear fungus. Soak mung bean
vermicelli and cut into lengths. Heat 2 tbsp of oil. Sauté chicken with
garlic. Add vegetables and stir fry briefly. Pour in seasoning and stir
in mung bean vermicelli. Let it cool for later use. Wrap filling in
spring roll wrappings. Deep fry until crispy and serve with lettuce
leaves.
There are 2
different types of Vietnamese spring roll wrappings. The ones we use
here are those with the grid pattern. They are easier to handle when
deep frying and they are crispier.
Serves 4 - 6
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