Ingredients
25 g rice vermicelli noodles (found in the same section as regular noodles)
2 rice paper sheets (found in the exotic foods section of large supermarkets)
1 chicken breast, sliced into thin strips
2 tsp classic soy sauce
1 small can of bean sprouts
1 small packet of premade salad
5 mint leaves
2 medium sized shrimp, cut lengthwise
dipping sauce for spring rolls
Preparation
Step 1
Rehydrate the rice vermicelli noodles in cold water as indicated on the package.
Step 2
Slice the chicken breast into thin strips (about 3mm thick).
Step 3
Put the chicken strips in a bowl and pour 2 teaspoons of soy sauce on top.
Step 4
Cook the vermicelli noodles in boiling water. When cooked, do not let them cool down as they will stick together. Instead, rinse them quickly with cold water to cool and handle them without burning yourself.
Step 5
Gather all the ingredients within reach. You will need a dish of warm/hot water in which to immerse the rice paper sheets, and a non-adhesive work surface to make the rolls (such as a cutting board, not a cloth or towel).
Step 6
Immerse a rice paper sheet into the dish of hot water, gently move it around with your fingertips and feel when it is soft and ready to be rolled.
Step 7
Spread the premade salad leaves over the rice paper sheet, forming a small rectangle that fits within the circle of the rice paper sheet (leave some space around the edges of the sheet to make rolling easier). If you use shrimp, place them under the salad so that they end up at the top of the roll.
Step 8
Add two or three mint leaves, the vermicelli noodles, drained chicken strips, and bean sprouts.
Step 9
Close the rolls, taking into account the elasticity of your rice paper sheets. Don’t be afraid to tighten the roll while taking care in case the sheet tears.
Step 10
Fold the sides and wrap the rolls in cellophane to help them hold together until serving.
Step 11
Keep in the fridge for at least half an hour and serve with a ramekin of dipping sauce.
Tools
1 bowl
1 salad bowl
1 knife
1 cutting board
1 set of 12 ramekins
1 dish