Vietnamese Fresh Rolls

Ingredients

• 100 grice paper wrappers
• 50 grice noodles
• 1chicken breast, cooked and sliced
• 1carrots, sliced into matchsticks
• 1cucumber, sliced into matchsticks
• 1red pepper, sliced
• lettuce, to serve; for wrapping rolls
• fresh coriander, to serve
• fresh mint, to serve
• 4 tbspfish sauce, for dipping sauce
• 2 tbsprice vinegar, for dipping sauce
• 1/2lime, juice only; for dipping sauce
• 1red chilli, sliced; for dipping sauce

Method

1. 1

   Soak the rice paper wrappers according to pack instructions or in boiling water for 30 seconds. Remove and cool on kitchen paper. Soak the rice noodles according to pack instructions, then drain and cut into 2 cm strips.

2. 2

   Lay a rice paper wrapper on a flat board. Arrange some rice noodles, chicken, vegetables and herb leaves about a third of the way up, leaving a 1 cm border at the sides. Fold in the sides and roll up lengthways to form a cigar shape.

3. 3

   Mix together the fish sauce, rice vinegar, lime juice and sliced chilli to make the dipping sauce.

4. 4

   Arrange the rolls on a plate with lettuce leaves and fresh herb sprigs. To eat, wrap each roll in a lettuce leaf with a herb sprig and dip into the sauce.