- 250 GRAM CHICKEN BREAST, in large cubes
- 200 GRAM BACON, in slices
- 4 TBSP
MANGO CHUTNEY
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10 DRIED RICE PAPER SHEETS
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500 GRAM MINCED PORK
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200 GRAM SHRIMPS
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3 SHALLOTS, chopped
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2 CLOVES GARLIC, chopped
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50 GRAM DRIED MUSHROOMS, soaked
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50 GRAM RICE NOODLES, soaked
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2 CARROTS, in small cubes
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3 TBSP FISH SAUCE
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1 EGG WHITE
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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.
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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.
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