Family Best Time >> Food

All in the kitchen:succumb to the chicken and vegetable spring rolls, tangy sauce, from Cyril Lignac!


Preparation time:20 minutes
Cooking time:3 minutes + 3 minutes
Recipe for 4 people


  • 250g of cut / minced chicken breasts
  • 1 carrot, peeled, cut and minced
  • 1 peeled and chopped onion
  • 50g button mushrooms, washed and diced
  • 125g bean sprouts
  • 50g mung bean vermicelli, soaked in water
  • 3 tbsp. tablespoon soy sauce
  • 1 egg
  • 16 rice cakes
  • 1 tbsp. teaspoon tapioca or corn flour
  • 1 beer
  • A few lettuce and mint leaves to serve with spring rolls
  • Sauce:1 lime juice / 1 tsp. teaspoon nuoc mam sauce + sugar
  • Sunflower oil


  • Cut the vermicelli to 3cm long. In a salad bowl, mix together the chicken, carrot, onion, mushrooms, bean sprouts, vermicelli, soy sauce and egg.
  • In a ramekin, pour hot water with a little beer which will be used to loosen the rice cakes. In a small ramekin, mix the tapioca flour with a little water, keep aside.
  • Wet a cloth in cold water and place it on your work surface, dip a first rice cake in the hot water-beer mixture and place it on the cloth.
  • Get a tablespoon of the meat mixture and place it in the bottom center of the patty, about 3cm from the edge.
  • Fold the right and left edges towards the center and start rolling without crushing. Towards the end, dip your index finger in the tapioca flour-water mixture and coat the pancake to stick. Finish riding.
  • In a wok-type pan, pour the oil about 3cm high, heat, place the spring rolls, cook for 3 minutes then remove from the cooking.
  • Mix the lime juice, nuoc mam sauce and sugar in a small bowl. Keep aside. Return the nems to the cooking process so that they brown for another 3 minutes, drain them.

Serve the spring rolls on the plates with the lettuce and mint leaves, accompanied by the ramekin of sauce.

Enjoy your lunch ! 😉