Vietnamese spring rolls and spicy dip

Name: Vietnamese spring rolls and spicy dip
Cuisine: American
Ingredients: 1 packet rice paper; 200 g cooked shredded chicken; 1/4 cucumber sliced thinly; 1 LG carrot grated; 1 yellow pepper sliced; 2 dry bricks of Vermicilli noodles; Water to cook noodles; Warm Water to soften rice paper; 1 tbsp fish sauce; 2 tbsps each of light and dark soy sauce; 4 tbsp oyster sauce; 2 tbsp sirracha sauce; 1 tbsp lemon juice; 1 tsp sugar; 2-3 tbsp water

mandy @mandyoh20

Very light and healthy great for summer dining

mandy @mandyoh20

Very light and healthy great for summer dining

Saved

Ingredients

1 packetrice paper
200 gcooked shredded chicken
1/4cucumber sliced thinly
1LG carrot grated
1yellow pepper sliced
2dry bricks of Vermicilli noodles
Water to cook noodles
Warm Water to soften rice paper
1 tbspfish sauce
2 tbspseach of light and dark soy sauce
4 tbspoyster sauce
2 tbspsirracha sauce
1 tbsplemon juice
1 tspsugar
2-3 tbspwater

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Steps

1

Chop veg and set up for making spring rolls
2

Cook noodles for 4 mins then run under cold water to halt cooking drain well and set aside
3

In a separate dish put in warm / hot water to soften rice paper
4

Place rice paper on chopping board
5

Add some noodles
6

Carrot
7

Cucumber
8

Peppers and chicken
9

Roll rice paper over top of noodles to hold everything
10

Fold over sides then complete the roll to create the perfect spring
11

For the sauce add all wet Ingredients and mix well
12

Serve with spring rolls
13

Enjoy