INGREDIENTS

• 1 pack of rice paper sheets
• 1 Tablespoon fresh ginger, grated
• 1 red chilli, finely chopped
• 1 teaspoon oil
• 300g raw chicken breast, sliced into strips
• 300g uncooked prawns
• 3 carrots, cut into matchsticks
• 1 capsicum, finely sliced
• 2 cups shredded red or white cabbage
• 3 spring onions, finely chopped
• Large bunch of mint leaves

FOR THE SAUCE 

• 3 tablespoon sweet chilli sauce
• 1 tablespoon fish sauce
• 1 tablespoon lemon or lime juice
• 1/2 teaspoon ginger, finely grated
• 1 tablespoon soy sauce
• Handful of chopped coriander

METHOD

1. In a bowl mix chicken and prawns with measure of ginger, chilli and oil
2. Heat a fry pan over a medium heat. Add the chicken and prawns and fry until cooked through.  Remove from heat and set aside to cool.
3. Cover a bread board with damp linen tea towel. Fill a deep dish with luke warm water. Place a sheet of rice paper into the dish and leave for 30 seconds to soften then transfer to the board
4. Have your vegges prepared ready to place in the centre of rice paper roll along with chicken, prawns and mint leaves.
5. Fold the left and right edges of the rice paper in, then fold up from the bottom to cover the fillings. Roll until you have a firm spring roll, the sticky paper will seal itself. Repeat with all remaining ingredients.
6. Combine all dipping sauce ingredients into a bowl and serve with rice paper rolls,

Article added: Tuesday 10 October 2023