Serves 1
Directions
- 1Cut the vegetables roughly: an onion, 4 carrots cut into large slices and 5 mushrooms.
- 2Put 500g of chicken in the mixer and mix well.
- 3Add all the vegetables, 1 tsp of chopped ginger, 2 cloves of chopped garlic, salt and pepper.
- 4Mix well.
- 5Hydrate 100 g of rice vermicelli with boiling water, let it rehydrate quietly for 2 to 3 minutes, then cut with scissors and drain well.
- 6Reserve the mixture in a large bowl or do your mixing directly in the mixer.
- 7Add the rice vermicelli, 4 tbsp of soy sauce and 1 tbsp of fish sauce, then mix well.
- 8Spread out a clean dish towel and take some rice paper.
- 9Soak your rice paper delicately in lukewarm water, drain and place it on your clean dish towel.
- 10Put 1 1/2 or 2 tbsp of filling in the center, fold the two edges and then roll while tightening well.
- 11Prepare all your nems this way.
- 12Place your nems in your airfryer, on a sheet of baking paper.
- 13Spread with sunflower oil.
- 14Cook at 200 degrees for 15 minutes.
Ingredients
- 1 gros oignon
- 4 carottes
- 5 champignons
- 500 g poulet
- 1 c.à.c gingembre haché
- 2 gousse d'ail haché
- sel
- poivre
- 100 g vermicelle de riz
- 4 c.à.s sauce soja
- 1 c.à.s sauce poisson
- sauce d'huître
- huile de tournesol
Equipment
knifecutting boardmixerscissorscolanderclean dish towelair fryersulfurized paper
Tips
- You can replace the fish sauce with oyster sauce.
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