Ingredients 50g Vermicelli noodles (broken) 1 tbs cooking oil 2 chicken breast fillets (350g) or thinly sliced 1/2 BBQ chicken Small red capsicum, thinly sliced 1 cup bean sprouts 2 tbs chopped mint 2 tbs chopped coriander 1 tbs plum sauce 2 tbs fish sauce 2 tbs sweet chilli sauce Juice of 1/2 lime or […]

Ingredients
50g Vermicelli noodles (broken)
1 tbs cooking oil
2 chicken breast fillets (350g) or thinly sliced 1/2 BBQ chicken
Small red capsicum, thinly sliced
1 cup bean sprouts
2 tbs chopped mint
2 tbs chopped coriander
1 tbs plum sauce
2 tbs fish sauce
2 tbs sweet chilli sauce
Juice of 1/2 lime or lemon
12 cooked prawns (optional), halved lengthways
16 round rice paper sheets

Method
Heat oil in small frying pan & cook chicken until brown & cooked through. Let cool for 10 minutes & slice. Or thinly slice cooked BBQ chicken.

Place noodles in bowl & cover with boiling water. Allow to stand 5 minutes or until tender. Drain noodles & transfer to large bowl.

Add chicken, capsicum, bean sprouts, mint, coriander, sauces & lime juice.

Place one sheet of rice paper on dish/plate of warm water & soak until just softened. Lift carefully & place on board; pat dry with paper towel.

Place 1/2 prawn (colour side down) in middle top half of rice sheet. Top with heaped tablespoon of filling. Fold bottom half of rice sheet over filling. Roll rice sheet from side to side to form a parcel. Repeat with remaining rice sheets & filling.

Cover & refrigerate until required.

Serve cold rolls with dipping sauce made by combining sweet chilli sauce and/or Ketjap Manis (available in the Asian section of the supermarket).

This recipe was also published in the October 2008 edition of Border Crossings, the magazine of LCA International Mission.