Nems au poulet (Chicken Egg Rolls)

16 mins
Serves 15
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Directions

  1. 1Hydrate vermicelli and black mushrooms by soaking them in hot water for 15 minutes or in cold water overnight.
  2. 2Hydrate vermicelli and black mushrooms by soaking them in hot water for 15 minutes or in cold water overnight.
  3. 3Hydrate vermicelli and black mushrooms by soaking them in hot water for 15 minutes or in cold water overnight.
  4. 4Chop chicken thighs and fillets using a chopper or knife.
  5. 5Chop chicken thighs and fillets using a chopper or knife.
  6. 6Chop chicken thighs and fillets using a chopper or knife.
  7. 7Chop shallot, garlic, and hydrated black mushrooms.
  8. 8Chop shallot, garlic, and hydrated black mushrooms.
  9. 9Chop shallot, garlic, and hydrated black mushrooms.
  10. 10Grate the carrot.
  11. 11Grate the carrot.
  12. 12Grate the carrot.
  13. 13In a bowl, combine the chopped chicken, shallot, garlic, black mushrooms, grated carrot, and vermicelli (cut into pieces).
  14. 14In a bowl, combine the chopped chicken, shallot, garlic, black mushrooms, grated carrot, and vermicelli (cut into pieces).
  15. 15In a bowl, combine the chopped chicken, shallot, garlic, black mushrooms, grated carrot, and vermicelli (cut into pieces).
  16. 16Add soy sprouts, two eggs, nuoc-mâm, soy sauce, pepper, and one Kubor cube to the mixture.
  17. 17Add soy sprouts, two eggs, nuoc-mâm, soy sauce, pepper, and one Kubor cube to the mixture.
  18. 18Add soy sprouts, two eggs, nuoc-mâm, soy sauce, pepper, and one Kubor cube to the mixture.
  19. 19Mix all ingredients thoroughly to create the farce (stuffing).
  20. 20Mix all ingredients thoroughly to create the farce (stuffing).
  21. 21Mix all ingredients thoroughly to create the farce (stuffing).
  22. 22Prepare the rice paper sheets by dipping each one in warm water for a few seconds until pliable, then lay it flat on your work surface.
  23. 23Prepare the rice paper sheets by dipping each one in warm water for a few seconds until pliable, then lay it flat on your work surface.
  24. 24Prepare the rice paper sheets by dipping each one in warm water for a few seconds until pliable, then lay it flat on your work surface.
  25. 25Place a portion of the stuffing at the bottom center of the softened rice paper.
  26. 26Place a portion of the stuffing at the bottom center of the softened rice paper.
  27. 27Place a portion of the stuffing at the bottom center of the softened rice paper.
  28. 28Fold the rice paper, tightening it as much as possible, to form the nem.
  29. 29Fold the rice paper, tightening it as much as possible, to form the nem.
  30. 30Fold the rice paper, tightening it as much as possible, to form the nem.
  31. 31Cook the nems in an Air Fryer at 180°C for 16 minutes.
  32. 32Cook the nems in an Air Fryer at 180°C for 16 minutes.
  33. 33Cook the nems in an Air Fryer at 180°C for 16 minutes.
  34. 34Serve the nems with a sauce.
  35. 35Serve the nems with a sauce.
  36. 36Serve the nems with a sauce.

Ingredients

  • 2 hauts de cuisse de poulet
  • 2 hauts de cuisse de poulet
  • 2 hauts de cuisse de poulet
  • 1 filet de poulet
  • 1 filet de poulet
  • 1 filet de poulet
  • 1 carotte
  • 1 carotte
  • 1 carotte
  • 10 g champignons noirs
  • 10 g champignons noirs
  • 10 g champignons noirs
  • 10 g pousses de soja
  • 10 g pousses de soja
  • 10 g pousses de soja
  • 1 échalote
  • 1 échalote
  • 1 échalote
  • 1 gousse d’ail
  • 1 gousse d’ail
  • 1 gousse d’ail
  • 50 g vermicelles haricot mungo
  • 50 g vermicelles haricot mungo
  • 50 g vermicelles haricot mungo
  • 2 œufs
  • 2 œufs
  • 2 œufs
  • 1 kubor
  • 1 kubor
  • 1 kubor
  • 1 petite cuillère poivre
  • 1 petite cuillère poivre
  • 1 petite cuillère poivre
  • 1 grosse cuillère sauce soja
  • 1 grosse cuillère sauce soja
  • 1 grosse cuillère sauce soja
  • 1 grosse cuillère sauce de poisson
  • 1 grosse cuillère sauce de poisson
  • 1 grosse cuillère sauce de poisson
  • feuilles de riz
  • feuilles de riz
  • feuilles de riz
  • huile
  • huile
  • huile
  • 3 c. à soupe sauce nuoc-mâm
  • 3 c. à soupe sauce nuoc-mâm
  • 3 c. à soupe sauce nuoc-mâm
  • 3 c. à soupe eau tiède
  • 3 c. à soupe eau tiède
  • 3 c. à soupe eau tiède
  • 1 c. à soupe jus de citron pressé
  • 1 c. à soupe jus de citron pressé
  • 1 c. à soupe jus de citron pressé
  • 1 c. à soupe sucre
  • 1 c. à soupe sucre
  • 1 c. à soupe sucre
  • 1 petite gousse d’ail râpée ou hachée finement
  • 1 petite gousse d’ail râpée ou hachée finement
  • 1 petite gousse d’ail râpée ou hachée finement
  • 1 petit piment rouge
  • 1 petit piment rouge
  • 1 petit piment rouge

Equipment

Air Fryerhachoir (or knife)râpeplan de travailplanche en bois (not recommended)

Tips

  • Hydrate vermicelli and black mushrooms in hot water for 15 minutes or soak overnight in cold water.
  • Use chicken thighs and fillets for a less dry filling.
  • Chop vermicelli into pieces.
  • Do not fold rice paper on a wooden board as it tends to stick.
  • Try to fold the nems as tightly as possible.
  • Eat nems directly after preparation for best results as they don't keep well for the next day.