Vietnamese Spring Roll

Vietnamese Spring Roll
  • 2 pieces Vietnamese skin spring roll
  • 20g glass noodle (suhun) (dry)
  • 1/2 cup cooked shredded chicken meat
  • 1/2 lettuce, sliced
  • 1/2 cup carrot, sliced
  • 5g coriander, remove the stem, using only the leaves
  • 1/2 cup bean sprout, wash clean
  • 2 red chillies, 1/2 remove seed and sliced. 1/2 will be blended to make the sauce.
  • 1 tablespoon vinegar
  • 1 tablespoon lemon juice
  1. Boil water in a pot. Add glass noodle for 1-2 minutes until al dente (chewy).  Drained and set aside.
  2. Fill luke warm water into a plate. Soak Vietnamese spring roll skin into the water for 2-3 seconds until skin softens and easy to handle.
  3. Remove the softened skin and flatten it on a plate or a clean surface.
  4. Put half of the glass noodle, chicken meat, lettuce, carrot, sliced chillies, coriander and bean sprout in the middle of the skin. Leave about 2 inch of empty space around the filling.
  5. Take the end of the skin carefully, wrap the filling both sides and roll tightly.
  6. Repeat method 2-5 for the remaining of the spring rolls.
  7. To make the sauce: Blend chilli (11/2) together with vinegar and lemon juice. Pour into a serving plate.
  8. Serve Vietnamese Spring Roll together with the sauce.
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