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Vietnamese Style Spring Roll

Andy Chu issTV Chef

Ingredients:

10-12 pieces of large Vietnamese spring roll pastry (rice pastry), 2 eggs, 20-30 cooked king prawns, 3 cooked chicken breasts, 100g-200g green bean noodles, ½ white cabbage, 1 fresh red chilli pepper, 10g garlic, 20g coriander, 1pint boiling water, 4tbsp white rice vinegar, 3tbsp caster sugar.

Preparation:

Add the sugar and vinegar into the pint of boiling water, then leave to cool. Mince the garlic and chilli and stir it into the mix of sugar, vinegar and water. Shred the white cabbage and mix with the mixture. Cover it and leave for 3 - 4 hours. Soak the rice noodles in separate boiling water for five minutes. The pickle cabbage is ready to use. Whisk the eggs and cook it like an omelette. Cut it into thin pieces. Cut the cooked chicken into thin slices.

Cooking:

Fill a large saucepan with warm water. For each rice pastry, soak it for five seconds before you roll it. You must do one at a time. Place the coriander, king prawns, eggs, chicken, rice noodles and the pickled cabbage onto a rice pastry and start rolling. For the dressing, use 4tbsp of sweet and sour sauce (from the pickle mixture) and 1tsp of fish sauce, mix well. It is now ready to serve. You can prepare the spring rolls 7 hours before serving, but they must be covered in cling film and stored into the fridge.

Run Time:1'36"