Vietnamese Rice Paper Rolls & Dipping Sauce

Ingredients

• 1 tsp Gregg's Crushed Chilli
• 1 tsp Gregg's Crushed Ginger
• 1 tsp Gregg's Crushed Garlic
• 400g skinless boneless chicken breast
• 1 Tbsp oil
• 24 (16cm) round rice paper wrappers
• 1 cup snow pea shoots
• 1 cup thinly cut cucumber strips
• 1 cup thinly cut carrot strips
• 1/4 cup thinly sliced mint leaves
• 1/4 cup fresh coriander leaves, chopped

• Dipping Sauce

  • 1/4 cup lime or lemon juice
  • 1/4 cup Gregg's Sweet Chilli Sauce
  • 1 tsp Gregg's Crushed Garlic
  • 1 - 2 Tbsp fish sauce
  • 2 tsp brown sugar
  • 1 Tbsp spring onion, thinly sliced

Method

Combine the Gregg's Crushed Chilli, Ginger and Garlic, and spread over the chicken. Heat the oil in a frying pan over moderately low heat. Add the chicken and cook for 20 - 25 minutes or until the juices are clear when the chicken is pierced. Cool, then cut the chicken into thin strips.

Dip the wrappers one at a time into a shallow dish of warm water until just beginning to soften, then stack on a dinner plate. Keep the wrappers covered with a damp cloth to prevent them from drying out until ready to fill.

Place a small pile of chicken, snow pea shoots, cucumber, carrot, mint and coriander leaves on one edge of a wrapper. Fold over once, then fold in one side. Continue rolling to make a neat parcel, leaving the filling to show at one end. Wet the remaining edge and seal to the roll.

Repeat with the remaining ingredients.

Place the rolls on a platter as they are formed, keeping them covered with plastic wrap or a damp cloth.

Serve with the Dipping Sauce.

To make Dipping Sauce

Combine all ingredients in a bowl and stir until the sugar dissolves.