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Chicken and shrimp spring rolls
8. Spread a damp tea towel on your work surface. Soak a rice paper in warm water to soften it and place it on the tea towel.
9. Put a tablespoon of stuffing on the bottom of the paper.
10. Roll the spring roll from the bottom edge, then fold the sides to the right and left. Continue rolling the spring roll to the top. Do this until all the stuffing is used up. It must be tight so that it does not open.
11. Cook the spring rolls in the fryer or in a frying pan with a good thickness of oil. Once cooked, place them on absorbent paper to remove the excess oil, and it’s ready! Enjoy with salad and Nioc Mam sauce.
Bon Appétit
9. Put a tablespoon of stuffing on the bottom of the paper.
10. Roll the spring roll from the bottom edge, then fold the sides to the right and left. Continue rolling the spring roll to the top. Do this until all the stuffing is used up. It must be tight so that it does not open.
11. Cook the spring rolls in the fryer or in a frying pan with a good thickness of oil. Once cooked, place them on absorbent paper to remove the excess oil, and it’s ready! Enjoy with salad and Nioc Mam sauce.
Bon Appétit
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