Fresh Vietnamese Spring Rolls with Poached Prawns and Chicken



50 gms. rice vermicelli
5 pcs. rice pepper (roll)
100 gms. chicken breast, cooked & sliced
5pcs. Shrimp (large), deveined, cooked, peeled & cut in half
20 gms. ginger, julienned
30 gms. carrot, julienned
50 gms. cucumber, julienned
20 gms. fresh mint leaves
20 gms. fresh cilantro
2 pcs. lettuce leaves, shredded
50 gms. hoisin sauce
50 gms. hoisin sauce
10 gms. peanuts, roasted then finely crushed



Step 1

Soak rice vermicellie in water for about 30 minutes. Boil water in a medium saucepan. Then soak the rice vermicelli for one or two minutes or until al dente. Drain.

Step 2

Fill a large bowl with warm water. Dip one rice paper into the warm water for two seconds to soften. Lay rice paper flat. Place two shrimp halves, chicken slice, a handful of wervicelli, ginger, carrot, cucumber, mint leaves, cilantro and lettuce in a row across the middle. Leave about two inches uncovered on each side. Fold uncovered sides inward and the tightly roll the wrapper, beginning at the end with the lettuce. Repeat with the remaining ingredients.

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