Vietnamese Seafood spring rolls

Ingredients:
100g rice vermicelli blanched in hot water and drained well
100g chicken fillet/ beef
200g prawns with head and skin intact
Water for boiling
2 teaspoons salt or to taste
Fresh basil leaf, a handful
A handful of mint leaves, a handful
100g bean sprouts, scalded briefly in hot water and drained
2 sprigs fresh coriander, sliced
6 leaves of lettuce, cut into half
12 sheets rice paper


Dip:
3 stalks red bird’s eye chilly, sliced thinly
2 stalks green bird’s eye chilly, sliced thinly
2 cloves garlic, chopped
30g sugar
3 tablespoons Lime Juice
2 tablespoons fish sauce or to taste
80ml boiled water


Method:
Dipping sauce
1. In a bowl, combine all dipping ingredients and season to taste. Set aside.
Meat and vegetables

2. Bring a saucepan of water to a boil, add salt and cook chicken fillet till cooked.

3. Remove chicken fillet from water. Wait a while for the meat to cool and slice it into strips. Set aside.

4. Using the same pot of water, cook the prawns. Remove from hot water and shell and half each prawn horizontally. Set them beside the chicken slices.

5. Arrange the basil leaf, bean sprouts, carrot and coriander on a large platter.

To serve
1. Dip rice paper into a bowl of hot water and lay over a clean kitchen towel.

2. Place half a piece of salad leaf on the rice paper.

3. Put two slices of chicken, a little noodles, bean sprouts, basil leaf and coriander on top.

4. Fold the bottom portion over the filling, fold in the right and left sides and place 2 pieces of prawn before rolling it up like a swiss roll.

5. Serve accompanied with dipping sauce.