Fresh Vietnamese flavours
Heat the oil in the Wok and cook chicken over medium heat.
Heat for 7 minutes or until cooked through. Set aside to cool.
Prepare the mint and basil by washing and drying with a paper towel. Remove the leaves from the stem and place in separate bowls.
Slice the green onions thinly and place in a third bowl.
Place the rice noodles in a medium size bowl and cover with boiling water. Leave to cook for 7 minutes. Drain and rinse under cold water.
Slice the chicken finely.
Dip a rice paper round into the bowl of water for a few seconds and place on a clean bench.
On one edge of the rice paper, place a small amount of vermicelli noodles. Top with a mint leaf, basil leaf and a little green onion. Finish with a small amount of chicken.
Roll up to form a small parcel.
Serve with dipping sauce. Dipping Sauce: - Combine all ingredients in a screw top jar. - Shake well to combine and pour into a serving bowl.
4-5 spring rolls can be made at a time. Prepare the rolls and place in an airtight container with plastic wrap in between each layer. These can be prepared in the morning for an evening function.