Cooking Summer Rolls

Preparation 45 min, Cooking 5 min, Serves 8 rolls

Ingredients

The rolls

60 grams rice vermicelli noodles

8 rice wrappers (25 cm diameter)

125g boneless, skinless chicken breast cooked and peeled

2 tablespoons chopped fresh Thai basil

3 tablespoons chopped fresh mint leaves

3 tablespoons chopped fresh coriander

2 leaves green leaf lettuce, chopped

The Sauce

125 ml Thai Sweet Chili Sauce

1 tablespoon sugar

125 ml hot water

1 tablespoon fish sauce

Instructions

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay a wrapper flat. In a row across the center, place 2-3 slices of peeled chicken, a small handful of vermicelli, basil, mint, coriander and lettuce, leaving about 5 centimeters uncovered on each side. Fold
uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce.

Repeat with remaining ingredients.

In a small bowl, heat 125 ml water with sugar until completely dissolved. Stir in sweet chili sauce and fish sauce. Mix well. *Optional: Add chopped chilies and
crushed peanuts to your sauce for added spice and crunch.

Yummy yummy into my tummy