I was scared for a while to make them, all that thin paper and lot’s of ingredients. But i like the taste very much, and since all of the ingredients are easily obtainable i decided to go for it. And i can tell you, it’s so easy to make, and i had to  question myself, why did i pay 10 AUD for a couple of rolls???

And most importantly using your fresh ingredients is always the best.

Anyway, here i am sharing my recipe, that is traditionally made with pork and prawns, but i don’t eat pork, so i am substituting it with chicken.You can replace it with duck, tofu or add more prawns.

Also, you need a dipping sauce, cause the flavors of all  veges are quite plain,and you would want  something to make it more interesting.

Ingredients:

Prawns (cooked)- 1 prawn per roll.

Chicken- 1 breast grilled or roasted, cut in thin strips.

Rice paper-1 per roll.

Rice vermicelli- 1 small packet.

Cucumber- 1 peeled and cut in sticks.

Fresh Coriander, fresh mint, fresh chives.

Lettuce- piece of a small leaf per roll.

For the  sweet-sour sauce:

Fish sauce-2 tablespoons.

Caster sugar- 2 tablespoons.

Boiled Water-1 cup

Juice of 1 lime

Chili-1 large, seeds removed and finely chopped

Garlic- 2 cloves, finely chopped.

For Hoisin-Peanut sauce:

Hoisin sauce-4 tablespoons

Peanut butter-1 tablespoon

Garlic- 1 clove chopped

Sugar- 1 tablespoon.

Water- 1/2 cup

Oil

Directions:

Cut each cooked and deveined prawn in half, as the picture below.

You can use roast chicken or even boiled chicken for this recipe, i am using roast.

Cook vermicelli as per packet instructions and do not forget to run under the cold water and drain. Now take some with your hand and cut them in a bout 12 cm length.

Put hot water in a large shallow container. And start assembling.

Prepare a board of some kind, where you going to assemble the rolls. Make sure no raw food has touched it, as the roll is going directly to your mouth. I am using a nice clean table mat.

Dip one rice paper in a water (water has to be hot, but comfortable to touch, call it very warm) , shake the excess water and lay down on your board.

Now start with putting a piece of lettuce, followed by mint and coriander, then chicken pieces, put a cucumber stick on a side on top goes rice vermicelli. two slices of prawns cut side up, place towards the end, like this. Start rolling, roll couple of times, then flip the sides in , roll once more (prawns should be in) add chives at the end,

Now start rolling, see the pictures. Prawns will be visible and great for a presentation.

When you almost finished rolling stick a couple of chives. Looks beautiful and it’s a tradition.

Dipping sauce.

Sauce 1.

To a 2 tablespoons of sugar add hot water, stir till dissolved, add the rest of ingredients. Keep in a storage container, lasts a long time in a fridge.

Sauce 2.

Heat an oil in a pan, add garlic, hoisin sauce, peanut butter, sugar and water, keep mixing till all distributed.