Vo’s Vietnamese Spring Rolls
Credit: Marie Vo Cuisine: Vietnam
rice paper
boiled shredded chicken
carrot
red bell pepper
cucumber
red onion
iceberg lettuce
(or other fresh vegetables)
egg
fish sauce
Sauce:
1 dl (100 ml) fish sauce
2 dl (200 ml) water
0.5 dl (50 ml) lemon juice
1 clove garlic
2 tsp sugar
black pepper
paprika
Shred the chicken and cut all vegetables julienne strips. Whisk egg with some fish sauce and fry like pancakes.
Mix all ingredients for the sauce and pour in small dip bowls one per person.
Put chicken and vegetables on a large tray. Prepare a big shallow dish or tray with warm water to wet the rice paper.
Make sure the rice paper isn’t too soft, place on your plate, add chicken and vegetables and roll the. Seal the ends. Dip in the sauce and enjoy.
