Stuffed vegetables and leaf rolls
A Vietnamese classic made by mixing shrimp and ground chicken with julienned vegetables, wrapping the filling in thin wrappers, and frying until crisp. The spicy chili filling and crunchy exterior make a satisfying, flavorful snack.
In a large bowl, combine the chopped shrimp, ground chicken, grated carrot, soaked glass noodles, scallions, garlic, and chili pepper. Season with fish sauce and black pepper.
Place 1 spoonful of filling along one edge of a spring roll wrapper and roll it tightly. Moisten the ends with water to seal, and repeat until all the filling is used.
Heat the cooking oil over medium heat. Fry the rolls in small batches, turning them until browned on all sides.
Transfer the fried rolls to paper towels to drain off excess oil. Serve hot.
Moisten the ends of the rolls thoroughly with water as you wrap them, or they may open during frying. If the oil is not hot enough, the rolls will absorb oil and become greasy; make sure the oil is hot before frying. Allergens: contains wheat (gluten), fish (fish sauce), and shellfish (shrimp).
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