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Fried spring rolls with chicken satay and coriander

A Vietnamese specialty that not only looks fantastic, but also tastes absolutely delicious.With all its fresh ingredients in vibrant colors, it is an absolute enrichment for spring. This fried variant includes, among other things, Yakitori chicken skewer, glass noodles, spinach, and coriander.

Ingredients

chicken skewers
glass noodles
Romaine lettuce
Fresh coriander
fresh spinach leaves
rice paper
tempura batter mix

Preparation

  1. Remove the pieces of chicken from the skewers.
  2. Place the glass noodles in a bowl and pour boiling water over them.
  3. Let stand for about 5 minutes and drain the noodles.
  4. Soak the rice paper for about 30 seconds to 1 minute in warm water. Remove from the water and let drain on a clean tea towel.
  5. Place a lettuce leaf in the center and spoon the pieces of chicken and glass noodles on top.
  6. Optionally add fresh ingredients of your choice.
  7. Leave the ends free and fold one side of the rice paper lengthwise over the filling.
  8. Then fold the short sides in and roll up tightly.
  9. Put the tempura batter mix in a food processor.
  10. Add about eight spinach leaves to 500 grams and fresh coriander (without stems) to taste.
  11. Turn on the machine and, while mixing, add cold water until a nice, green frying batter is formed (yogurt thickness).
  12. Dip the spring rolls in the batter.
  13. Bake or deep-fry the spring rolls in oil until crispy.