ingredients :

• 500g minced chicken
• 200 g small shrimps cut into cubes
• 1 onion
• 1 grated carrot
• 2 stalks of chopped green onions
• 1 bunch of chopped coriander
• 250 g rice vermicelli)
• 2 tablespoons oyster sauce
• 2 tablespoons of soy sauce
• 1/2 bag of black mushrooms
• 2 packets of rice cakes
• 1 teaspoon of salt and pepper
  Preparation

1. Warm some water in a container, then add the rice vermicelli and the black mushrooms. Leave to soften slowly.
2. Peel and grate the carrots, then finely slice the onions. Mix everything in a salad bowl with the cut shrimp. Add the cilantro and green onion
3. Cut the chicken into coarse pieces and put it in a blender. Add it to the salad bowl
4. Cut out the angel hair using a pair of scissors and add them to the salad bowl.
5. For the mushrooms, start by removing the hard parts, then slice them finely. Add them to the salad bowl.
6. Add soy sauce, oyster sauce, salt and pepper. Mix everything well.
7. It is good to let the preparation rest for at least 1 hour.
8. Spread a damp cloth on your work surface. Dip a rice paper in lukewarm water to soften it and place it on the cloth.
9. Put a tablespoon of stuffing on the bottom of the sheet.
10. Roll up the spring roll from the bottom edge, then fold in the right and left sides. Continue rolling the spring roll to the top. Do this until the stuffing is used up. You have to tighten it well so that it doesn’t open.
11. Cook the spring rolls in the fryer or in a pan with a nice thickness of oil. Once cooked, place them on absorbent paper to remove excess oil, and they’re ready! Serve with salad and Nioc Mam sauce.
    Enjoy your food