Adapted from a recipe by Bev Cooks, www.tablespoon.com.
If you’ve never made your own rice paper rolls, you’re in for a treat. Rolling them without splitting can be slightly tricky; the key is to resist the temptation to use too much filling. After one or two, you’ll get the hang of it – and they’re totally worth it.
Ingredients
1 boneless, skinless chicken breasts, cut into thin slices
3 tablespoons vegetable oil
2 tablespoons soy sauce
2 teaspoon toasted sesame oil
3 cloves garlic, minced
6 rice paper sheets
1 cup cooked vermicelli noodles
2 carrots julienned (or thinly sliced)
2 cups baby spinach
1/4 cup coriander leaves
1/4 cup Vietnamese mint
Dipping sauce
2 spring onions, finely sliced
1 teaspoon brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 teaspoon toasted sesame oil
2 tablespoons fresh lime juice
Method
In a bowl, combine the sliced chicken, vegetable oil, 2 tablespoons soy sauce, 2 teaspoons sesame oil and the minced garlic. Toss to coat well and marinate in fridge for 20 minutes.
Heat a large skillet or wok over medium-high. Add the chicken and sear on all sides until
cooked through, about 5 minutes. Remove from heat.
Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10
seconds – no longer! Remove and place on a flat surface. Layer the cooked vermicelli
noodles, the chicken, spinach, carrots and herbs right in the center of the paper.
Fold both ends to the center and roll the sheet as tightly as you can without tearing the
rice paper. Continue with remaining 5 sheets and filling.
For the dipping sauce, combine the remaining 3 tablespoons soy sauce, 2 teaspoons, 1
tablespoon soy sauce, fish sauce, sesame oil, brown sugar, lime juice and spring onions.
Whisk to combine.
Serve spring rolls with dipping sauce.