[Ingredients]
500g chicken breast
1tbsp light soy sauce
1tbsp ground white pepper
500ml water
Leaves of 1 small washed lettuce
100g rice vermicelli - blanched and rinsed in ice water
1 small sliced cucumber
1 small shredded carrot
Handful of coriander leaves
12 diameter 20cm rice paper wrappers
3 sliced red chillies
2 cloves minced garlic
100g brown sugar
60ml water
2tbsp toasted sesame seeds
Salt and pepper
[Steps]
Bring water to boil and add in soy sauce, pepper and chicken. Cook for 12 to 14mins, allowing most of the liquid to evapourate. Allow chicken to cool and slice thinly.
Soften rice paper wrappers by submerging wrappers one at a time into the water for 30secs, then remove and lay flat on a tea towel. Turn it over to remove any excess water.
Place a lettuce leaf on the wrapper and add on vermicelli, cucumber and carrot.
Fold in sides and roll it up halfways, add in chicken and coriander. Roll it up tightly. Repeat until ingredients have used up.
Sauce. Melt brown sugar and water in a saucepan. Add chili and garlic, simmer for 10mins and allow to cool. Blend sauce and sprinkle sesame seeds over. Serve with rolls as a dipping sauce.