Spring rolls were one of the best things I discovered when I went to Vietnam a few years ago.
1 small chicken breast (cooked – see video here)
3 mint leaves
5 basil leaves
a handful of rocket or lettuce
a few carrot and cucumber sticks
3 spring roll rice wrappers
for the sauce:
2 tbsp peanut flour
2 tbsp water
1 tsp brown sugar substitute
1 tsp fish sauce
1 tsp Sriracha sauce
a squeeze of lime (optional)
- Firstly, finely chop the chicken breast and salad ingredients. Fill a bowl or pan large enough to fit the rice wrapper into with hot water. Mix all of the sauce ingredients together.
- Dip the first wrapper in the hot water for around 5 – 10 seconds, until it is starting to lose its stiffness.
- Lay the wrapper flat on a chopping board and add a third of the chicken salad mixture in the centre. Fold the sides inwards and then tightly roll it so that the filling ingredients are completely encased.
- Repeat steps 2 and 3 for the remaining two wrappers. Serve with the dipping sauce.