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40 minutes

15 minutes

Medium difficulty


  • 0.5 lb of chicken breasts

  • 0.1 lb of rice vermicelli

  • 1 chopped onion

  • 1 grated carrot

  • 0.3 lb of fresh soy

  • 2 eggs

  • 20 rice cakes

  • 1 tbsp of soy sauce

  • salt, pepper


  1. Mix the ground chicken with its garnish: rice vermicelli, onion, carrot and fresh soybeans then connect them together with eggs. Season with soy sauce, salt and pepper.

  2. Dip the rice cakes in hot water and spread them out on a clean towel. Place a quenelle of stuffing on the edge of a rice cake, fold the 2 sides over the stuffing and roll up. Repeat the operation until the stuffing is finished.

  3. In a wok or skillet, heat the oil over medium heat and then fry the spring rolls. Remove after 10 to 15 minutes.

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