pic & mix summer rolls or rice vermicelli chicken & prawn salad.
ingredients:
- 1 large carrot
- 100g bean sprouts
- 1/4 cucumber
- 20g spring onion
- 2 pak choi
- 1 sweet red pepper
- 5g chives
- 5g coriander
- 5g mint
- 5g basil
- 150g prawns
- 2 chicken breast
- 10 rice flour spring roll wrappers
- 100g rice vermicelli
nuoc cham ingredients:
- 4tbsp water
- 4tbsp fish sauce
- the juice of 1 lime
- 2tbsp rice wine vinegar
- 15g/ 1tbsp palm sugar
- 1 clove of garlic
- 1 red chili
- 1 lemongrass stuck
directions:
- poach the chicken breast by placing it in simmering water for 20 minutes turn the heat off and leave in water to rest for 20minutes
- rinse and prepare all vegetables. finely chop the carrot, cucumber, pepper into thin 2 inch strips. chop the spring onions on the diagonal into thin strips. slice the chive's into 2 inch strips.
- prepare the nuoc chum: squeeze the juice of 1 lime. place the water, fish sauce, lime juice, rice wine vinegar into small jug. add the palm sugar and continuously stir until devolved into the liquid. finely dice the garlic and chili. smash the lemongrass stick and finely chop the pale part, discard the rest. stir in the chopped garlic, chili and lemongrass.
- bring a medium pan of water to the boil. turn off the heat and place the rice vermicelli into the water for 5 minutes and then drain.
- Stir fry the raw prawns in a tbsp of olive oil for 2/3 minutes until they turn pink.
- fill a bowl of luke warm water, and carefully moisten one rice wrapper at a time with a damp cloth and then pic and mix the fillings on the top of 1/3 of the wrapper, roll and tuck in the ends. i've made vegetarian ones, prawn and mint, chicken and basil... but pic and mix to your taste.
- enjoy by dipping in the nuoc cham
option 2:
- for the lazy ones of us who can't be fussed to fiddle with the rolling process you can eliminate the rice wraps and make a rice vermicelli chicken and prawn salad with the ingredients instead.
