Chicken and Shrimp Nem, Crispy Vietnamese Egg Rolls

Chicken and Shrimp Nem, Crispy Vietnamese Egg Rolls : Crispy rolls filled with a chicken, shrimp and vermicelli stuffing. The filling is chopped in just a few seconds in the bowl.

• 4 servings
• Preparation 40 min
• Cooking 10 min
• Total 50 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : chicken and shrimp nem

• 250 g chicken breasts
• 150 g peeled shrimp
• 50 g rice vermicelli
• 1 carrot
• 2 scallions
• 2 cloves of garlic
• 1 egg
• 2 tbsp fish sauce
• 1 tsp pepper
• 16 rice paper wrappers or spring roll sheets
• 500 ml frying oil

Preparation : chicken and shrimp nem

1. Soak the vermicelli for 5 minutes in hot water, drain and cut with scissors.
2. Put the carrot, scallions and garlic in the bowl, then chop. 5 secspeed 5
3. Add the chicken in pieces, the shrimp, egg, fish sauce and pepper, then chop. 8 secspeed 6
4. Fold in the vermicelli with a spatula. 15 secspeed 2reverse
5. Place a spoonful of filling on each moistened wrapper, fold in the sides and roll up tightly.
6. Fry the rolls for 5 to 6 minutes, until deep golden brown, then drain on paper towels.
7. Serve with lettuce, mint and a sweet nuoc cham dipping sauce.

Storage: Uncooked, 1 month in the freezer. Cooked, 1 day in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 50 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.