Name: Vietnamese-style chicken summer rolls
Total time: 25 min
Yield: Serves 2
Ingredients: 3 skinless chicken thigh fillets; 2 tsp vegetable oil; 50g nest rice vermicelli noodles; 6 spring roll wrappers (rice pancakes); 1 carrot, shredded; 1 spring onion, shredded; 1 red chilli, deseeded and shredded; ¼ cucumber, deseeded and cut into batons; ½ a small bunch coriander; 3 tbsp hoisin sauce or chilli sauce, for dipping

Vietnamese Summer Rolls Recipe with Chicken

3 skinless chicken thigh fillets
2 tsp vegetable oil
50g nest rice vermicelli noodles
6 spring roll wrappers (rice pancakes)
1 carrot
shredded
1 spring onion
shredded
1 red chilli
deseeded and shredded
¼ cucumber
deseeded and cut into batons
½ a small bunch coriander
3 tbsp hoisin sauce or chilli sauce
for dipping

Method

step 1
Put the chicken thighs between 2 pieces of baking paper and use a rolling pin to flatten to about ¹/2cm thick, then season. Heat the oil in a non-stick frying pan then cook the chicken for 5-6 minutes on each side or until really golden and cooked through. Transfer to a plate, cover with foil and leave until cool enough to handle, then use forks to shred.
step 2
Put the rice noodles in a bowl, pour over just-boiled water and leave to soak 5 minutes. Run under cold water and drain really well.
step 3
Dip a rice paper wrapper into hot water until softened, then top with enough carrot, spring onion, chilli, cucumber, rice noodles, shredded chicken and coriander to make a horizontal line across the middle third, leaving a 2cm gap at either side.
step 4
Fold up the bottom, then each side inwards and roll so the filling is enclosed. Repeat with the remaining wrappers. Serve with hoisin or chilli sauce for dipping.