Vietnamese spring rolls
The best discovery I made in Vietnam was these soft shell spring rolls. The rice paper can be found in most supermarkets or Asian stores and just need a quick dip in water to bring them to a soft, pliable wrap. They are a great sharing dish if you stick everything in the middle of the table and let everyone make there own with a few beers. You can by satay sauce from the shop or alternatively you can find a quick recipe in the free Travel Chef cookbook, which can be downloaded under the ‘Book’ section of this site.
4 Rice Paper Rolls
1 Chilli, sliced
1 Spring Onion, sliced
1 chicken breast, cut into small strips
1 Handful of cucumber strips or carrot strips
5 Tbsp. Satay Sauce From the Travel Chef Cookbook
A little Hoi Sin sauce for dipping
1) Heat a Tbsp. of oil in a pan and cook your small chicken strips on a medium heat until cooked, leave to cool.
2) Dip a rice paper roll into a bowl of cold water for 5 seconds before laying it out on a plate (it will still be hard but the water will absorb and soften the roll as you put on the filling).
3) Fill the bottom of the roll (closest to you) with vegetables of your choice and a drizzle of satay sauce before folding in the edges and rolling tightly away from you to give a tight little wrap.
4) Dip in a little more sauce and enjoy!