One of favourite dishes, Vietnamese Spring Rolls (sometimes called Summer Rolls, Salad Rolls or Gỏi cuốn in Vietnamese) is a light and delicious dish which can be enjoyed at any time of the day.
For the chicken
2 tbsp olive oil
1 tsp five spice powder
300g chicken thigh and finely sliced
Salt and black pepper to taste
For the dressing
1 lime juice
1 tsp fish sauce
1 tsp rice vinegar
1 tsp caster sugar
For the spring rolls
1 baby gem lettuce, washed, core removed and shredded
1 carrot, grated
1 spring onion, finely chopped
Handful of coriander leaves, torn
12 sheets of rice paper, 16cm in diameter
200g cooked rice vermicelli noodles
Mix the oil, five spice, salt and pepper in a bowl.
Add the chicken and toss to coat.
Heat a little oil in a frying pan and stir-fry the chicken strips for 3 minutes, until cooked all the way through.
Remove from the heat and set aside to cool.
Whisk together all the dressing ingredients in a large bowl to combine.
Add the shredded baby gem, carrot and coriander leaves and coat well with the dressing.
Fill a large tray with water and, one at a time, quickly dip in each sheet of rice paper, passing them through but not soaking them.
Drain them flat on a clean surface, they should soften up in a few minutes.
In one corner add chicken, dressed vegetables and other garnishes and roll up.
Dip and enjoy!