Die Zubereitung

• Cut the chicken escalopes thickness-wise to obtain 4 escalopes. Pour some sesame oil into a pan and brown the escalopes.
• Heat-up 2 saucepans of water. Place mushrooms into one of the pans, letting them soak for 20 minutes, cut them up finely. In the second saucepan, put in the soy vermicelli which you’ll have already cut into pieces of about 4 cm. Let cook 3 minutes before removing from the burner.
• Cut the chicken escalopes and black softened mushrooms into fine strips. In a bowl, mix together the chicken, soy vermicelli, mushrooms, crab meat, garlic and shallots. Season.
• Whisk the 4 eggs. Place the rice wrappers on a clean, damp cloth and coat with the whisked eggs. Let sit a few minutes until they are soft.
• Place the filling on the edge of a rice wrapper and roll, folding in both sides to contain filling then continue rolling until you have your mini spring roll.
• Put mini spring rolls into the deep fryer, or in a frying pan with very hot oil for 3 minutes.
• Remove them and wipe off any excess oil with a paper towel and place them a few minutes under the baking tray in the oven to make sure they are crispy and brown.
• Sortez-les, essuyez le surplus d’huile avec du papier absorbant et passez-les quelques minutes sous le gril du four pour qu’il soient bien croustillants et dorés.