Bacon chicken rolls

Vietnamese spring rolls
Cha gio

• 250 GRAM CHICKEN BREAST, in large cubes
• 200 GRAM BACON, in slices
• 4 TBSP MANGO CHUTNEY

• 10 DRIED RICE PAPER SHEETS
• 300 GRAM MINCED PORK
• 200 GRAM SHRIMPS
• 3 SHALLOTS, chopped
• 2 CLOVES GARLIC, chopped
• 50 GRAM DRIED MUSHROOMS, soaked
• 50 GRAM RICE NOODLES, soaked
• 2 CARROTS, in small cubes
• 3 TBSP FISH SAUCE
• 1 EGG WHITE

Distribute the mango chutney on one side of the bacon. Roll the chicken cubes in a slice of bacon and fasten with a tooth pick. Deep fry the rolls 3 minutes.

Mix the pork, shrimps, shallots, garlic, mushrooms, noodles, carrots, fish sauce and salt and pepper to taste well together and make 10 portions out of this mixture. Put one portion in the middle of each sheets, fold the sides over it and roll to the form of a spring roll. Glue the sides with egg white. Deep fry until golden brown, serve with chili sauce.

See also recipes for cold spring rolls and Filipino spring rolls.

Click for Worldcook's recipe page

Back to recipe with picture