Vietnamese Spring Rolls
For 2–3 servings:
200g cooked chicken breast, shredded
50g rice vermicelli (optional)
2 Tbsp sweet chilli sauce
2 Tbsp fish sauce
2 Tbsp lime juice
1 medium carrot, julienned
1/2–1 cup julienned cucumber
1–2 cups small lettuce leaves
1 red pepper, finely sliced
1/4–1/2 cup mint leaves
1/4–1/2 cup chopped coriander leaves
8–12 rice paper wrappers
Peanut Dipping Sauce:
1/4 cup peanut butter
2 Tbsp hoisin sauce
1 clove garlic, peeled and chopped
1/4 cup boiling water
minced red chilli to taste
These delicious, fresh spring rolls are effectively a salad in a roll. They make an interesting change. The rice paper wrappers (which come in different sizes, smaller ones being ideal for finger food and larger ones for main-sized rolls) can be found in larger supermarkets or in stores specializing in Asian foods.
Shred the chicken and place it in a bowl. If using, put the rice vermicelli in another bowl and cover it with boiling water. Leave to soak for 5 minutes, then drain well.
Measure the sweet chilli sauce, fish sauce and lime juice into a small bowl and stir to combine. Pour half the sauce over the shredded chicken and half over the drained vermicelli. Stir both to combine.
Prepare the remaining ingredients. Soak the wrappers in warm water, one at a time, until they are soft and flexible (about 20–40 seconds depending on the wrappers), then drain and place on a flat surface. Spread 2–3 tablespoons of the chicken across the middle of the wrapper. Add a little of the carrot, cucumber, and sliced red pepper. Add a lettuce leaf or two and some of the herbs, then some of the vermicelli.
Fold the bottom edge of the wrapper over the filling. Fold in the sides, so it’s like an envelope, then roll up. Repeat with the other wrappers. Arrange completed rolls on a plate or platter, covering with plastic wrap or a clean damp cloth if preparing in advance.
To make the dipping sauce, place all ingredients in a small bowl and stir to combine.
Serve the spring rolls with the peanut dipping sauce or sweet chilli sauce.
Photography: Lindsay Keats