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Recipe

chicken vermicelli noodle with rice paper spring rolls

Bún gà nướng chả giò. Meat marinate sauce from @phasauce. Restaurant quality without the work. Rice paper and noodles from @simplyfoodofficial. You can also find the ingredients at some of your local Asian markets with a variety of other products they carry.

AIR FRY VIETNAMESE LEMONGRASS AND CURRY CHICKEN:

  Ingredients:

  Directions:

  • Marinate for 2-3 hrs. or overnight
  • Air fry meat side up for 10 minutes. Flip, skin side up for another 15 minutes at 350f.
RICE PAPER SPRING ROLLS: make 60-70

  Ingredients:

  • 1 lbs ground pork
  • 1/2 lbs chopped raw shrimp
  • 1 cup bean thread noodle (soak then chopped)
  • 1/2 cup wood ear mushrooms/black fungus (soak then chopped)
  • 1 cup shredded carrot
  • 1 cup diced jicama
  • 1 egg
  • 1 tablespoon garlic salt
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon sugar
  • 1 teaspoon ground pepper
  • 1 teaspoon msg
  • Mix the ingredients above well and refrigerated for 1 hrs.
  • SimplyFood premium rice paper
  • 1 bottle of beer (any kind. Dip rice papers in beer, beer will help make them crispy and golden.

  Directions:

  • Add a small amount of filling. Fold 2 side and roll. The rice paper will automatically seal itself.
  • Preheat oven to bake with fan at 350°f. Put spring rolls in for 10 minutes. This will keep spring rolls from sticking together when frying.
  • Fry at 350°F for 6-7 minutes. Let rest for 6-7 minutes. Then put back and fry for another 3 minutes. Double fry for for extra crispy. Make sure to clean oil after every batch.

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