INGREDIENTS:
• 1 Chicken shredded / Prawns
• 2 Shallots
• 2 Medium Carrots
• Handful Baby Spinach
• ¼ Head Green Cabbage (finely chopped)
• 1 Handful of Mint or Thai Basil
• 1 Handful of Beansprouts
• 1 Glass noodle
• 6 Rice Paper Sheets
• 1 mango thinly sliced
• 2 Chilli, thinly sliced
• 1 Spring Onion
• 1/2 Cup Vinegar
• 3 Tbsp Sugar/ Honey
METHOD:
1. Cut the shallots, cabbage and carrots into matchsticks, then soak them in the sugar and vinegar.
2. Get a large frying pan and fill it with warm water. Soak each piece of rice paper in the water until it becomes soft before you use them (the time will vary depending on how warm your water is. It can be somewhere between 7-20 seconds). When you see the rice paper is soft and does not feel hard to touch, take it out.
3. Place the softened paper onto a clean work top or damp towel. To add the fillings, start at the bottom of the paper (the part that is closer to you). Leave an inch or two and then place the shredded chicken on top of the rice paper, then add some shallot, carrots and cabbage. Leave a margin on both sides for folding in.
4. You want to fold over this first part of the filling so holding carefully onto the filling, tuck in both sides and make ONE roll to tuck in and seal the filling.
5. You can now add another layer of ingredients against this first roll – add in the beansprouts, spinach and herbs. Again, do not fill right out to the sides to leave space for tucking in.
6. Now roll over this second layer of filling to seal it and continue rolling to the end of the rice roll, also tucking the sides in as you roll. Keep a gentle pressure on the roll and filling to make sure it is not too loose.
7. The rice roll should resemble a spring roll.
8. For the sauce you can use peanut dipping sauce or soya sauce
