Chicken Nems (Spring Rolls) with Cauliflower Croquettes Recipe
Chicken Nems (Spring Rolls) with Cauliflower Croquettes
Total time: 30 to 60 minutes

Preheat the oven to 210°C / 425°F
Prep. time: 15 minutes
Cooking time: 10 + 30 minutes

Difficulty: Easy
Chef's Note
This recipe was designed to showcase a variety of frozen products available on the market (chicken, vegetables, herbs), but you could combine both fresh and frozen ingredients depending on the season and availability.
For 4 servings

- 4 frozen Chicken breasts
- 400 g (14 oz.) peeled quartered tomatoes
- 4 sheets of brick or phyllo
- Parsley, basil
- 400 g (14 oz.) mashed potato
- 400 g (14 oz.) Cauliflower purée
- 2 beaten eggs
- Breading (flour, egg, breadcrumbs)

- 50 g (2 oz.) grated cheese
- Salt and pepper
- Oil

Making the nems

  1. Defrost the chicken breasts in the refrigerator. Slice into thin strips. Season with salt and pepper.
  2. Cut the tomato flesh into small dice.
  3. Lightly oil the sheets of brick; in the center of each sheet, lay some chicken strips, diced tomato and a few sprigs of parsley and basil.
  4. Fold up the brick to enclose the filling tightly.
  5. Place the nems in a baking dish; place in a 210° C (425° F) oven for about 10 minutes until the chicken is cooked and the brick is crispy.

Making the croquettes

  1. Cook the potatoes and cauliflower separately; purée and combine.
  2. Mix in the beaten eggs and cheese; season with salt and pepper.
  3. Form into uniform balls; chill; bread each ball by coating with flour, then egg beaten with a few drops of water, then bread crumbs.
  4. Fry on both sides until the breading is golden brown. Serve as a side dish.
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In collaboration with the Centre d'Information des Produits Surgelés and VFC

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