Chicken and Shiitake Spring Rolls
Recipe by Hervé Cuisine
Fresh rolls with rice paper filled with minced chicken, rehydrated shiitake mushrooms, cilantro and spring onion, served with a lightly spicy lemon‑fish‑soy sauce. A healthy, light Asian starter full of flavor.
MediumAsianServes 4
Printable version with shopping checklist
Source Video
44m
Prep
13m
Cook
10m
Cleanup
1h 7m
Total
Cost Breakdown
Total cost:$15.95
Per serving:$3.99
Critical Success Points
- • Properly rehydrate the shiitake
- • Cook the chicken until it has a granular texture
- • Thicken the sauce without forming lumps
- • Soak the rice papers just the right amount of time
- • Roll the rolls firmly so they hold together
Safety Warnings
- • Be careful of hot sesame oil splatters.
- • Use a sharp knife and cut away from your body.
- • Make sure the shiitake are fully rehydrated to avoid choking hazards.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium
Creamy Cajun Chicken Pasta
American (Cajun-inspired)Medium