Easy Vietnamese Fresh ‘Spring’ Rolls!
-1 shallot, sliced thinly
-1 carrot, julienne
-1/2 red capsicum, julienne
-130 g BBQ’d chicken breast, skin removed, shredded finely
-1 very small sprig of fresh mint leaves, stems removed
-7 large rice paper rolls, prepared as per packet directions
-1 very small bunch fresh thai basil leaves, stems removed
-1 very small sprig of fresh basil mint leaves, stems removed
Dipping Sauce Ingredients:
-2 tablespoons sweet chilli sauce
-1 teaspoon fish sauce
-Juice of 1/2 a medium-sized lemon
-1/2 tablespoon of olive oil
Prepare the rice paper rolls, one at a time, as per rice paper rolls packet directions.
Once the first rice paper roll has been prepared, as per packet directions, pile a small portion of every ingredient into the rice paper roll. Roll the sides in, tucking in all the ingredients tightly. Once this part is done, roll the rest of the rice paper roll, forming it into a smooth roll-shape, then cut in half, placing it on the serving plate. Repeat this process for the other 6 rice paper rolls.
Make the dipping sauce by simply mixing all the dipping sauce ingredients together, until well combined.
Compiling the Beauty:
Arrange all the rice paper rolls into a large serving plate.
Pour the dipping sauce onto a small ramekin.
Serves 2 as a light lunch.
Copyright © 2016 by Karina Teuma