VIETNAMESE ROLLS WITH CHICKEN

INGREDIENTS

30g rice vermicelli noodles, equiv. to 50g cooked

3/4 medium cucumber, cut into matchsticks

1/2 medium carrot, cut into matchsticks

1 large handful bean sprouts

80g roast chicken, shredded

4 small rice paper wraps

fresh coriander, to taste

salt-reduced tamari or soy sauce, for dipping

INSTRUCTIONS

• Place the vermicelli noodles in a bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a fork. Drain and refresh under cold water. Drain well and set aside to cool slightly. When cool enough to handle, cut into shorter lengths.

• Place the rice paper wrappers, vegetables, chicken and noodles on a clean work bench, ready to roll.

• Prepare a large bowl of warm water for the wrappers. Working with one wrapper at a time, dip it into the water for 1 second to soften. Do not soak as the wrappers can become too soft and tear.

• Place the wrapper on a chopping board and place one-quarter of the chicken, carrot, bean sprouts, cucumber and noodles on the bottom third, adding a few coriander leaves, if desired.

• Bring the bottom of the wrapper up and over the filling, fold in the sides and then roll up. Set the roll aside, seam-side down, while you prepare the remaining rolls. Repeat with the remaining rolls to make four rolls in total.

• Serve the rolls with a small dish of tamari or soy sauce for dipping. Enjoy!