Prepare the Rice Vermicelli: Pour boiling water over 100 grams of rice vermicelli and let rest for 2 minutes.

After 2 minutes, drain the vermicelli and cut into small pieces using kitchen scissors.

Transfer to a large salad bowl.

Combine the Ingredients: Add 500 grams of chopped chicken to the bowl.

Add the finely chopped onion, roughly chopped shallot, finely chopped carrot, and chopped chives.

Add 2 eggs, salt, pepper, and 2 tablespoons of soy sauce. Mix well.

Prepare the Flour Mixture: In a small bowl, place 1 tablespoon of flour and gradually add lukewarm water while whisking to avoid lumps.

Assemble the Spring Rolls: Dip each piece of rice paper into the flour mixture for a few seconds to soften.

Place about 1 large tablespoon of the filling on the rice paper.

Fold the bottom of the rice paper over the filling, fold the sides in, and roll tightly from bottom to top.

Prepare for Cooking: Arrange the spring rolls on a sheet of baking paper and let them dry for 30 minutes.

Lightly coat the spring rolls with a thin layer of olive oil.

Cook the Spring Rolls: Air Fryer Method: Preheat the air fryer to 180°C (360°F). Arrange the spring rolls in a single layer in the basket, ensuring good air circulation. Cook for 12 minutes or until golden brown.

Oven Method: Preheat the oven to 180°C (360°F). Place the spring rolls on a baking sheet and bake until golden brown.

Deep Frying Method: Heat oil in a deep fryer and fry the spring rolls until golden brown.

Serve: Garnish with fresh Moroccan mint.

Serve with soy sauce, sweet chili sauce, or Nuoc Nam sauce for dipping. Add salad leaves and bean sprouts if desired.