Ingredients:

• 50 g – cellophane noodles
• 2 cups – hot water
• 20 to 25 – Rice paper wrappers
• 250 g – raw Chicken Meat
• 150 g – Chicken mince
• 4 spring onions, chopped
• 1.5 cups – bean sprouts, roughly chopped
• 1 – egg, beaten
• 1 tbsp – Sugar
• oil for deep frying
• pepper to taste
• salt to taste
• To serve:
• 20 – Lettuce leaves
• 1 cup – Bean sprouts
• 1 cup – Mint leaves
• For dipping sauce:
• 2 tbsp – Thai sauce
• 2 tbsp – cold water
• 1 tbsp – soft Brown sugar
• 1 tsp – chopped chillies
• 2 tbsp – chopped coriander

Method:

1. Soak the noodles in hot water for 10 minutes, or until soft.
2. Using a pastry brush, brush each rice paper wrapper liberally with water.
3. Allow to stand for 2 minutes so they become soft and pliable; stack on a plate.
4. Chop the chicken and combine with the minced chicken, spring onions, bean sprouts, sugar, salt, pepper and noodles in a bowl.
5. Stir well. Place 1 tbsp of filling along the base of the wrapper.
6. Fold in the sides and roll up tightly.
7. Brush the seam with egg, seal and place on a baking tray.
8. Repeat with the remaining wrappers and filling.
9. Press the rolls with paper towels to remove any excess water.
10. Heat 4-5 cm oil in a pan.
11. Add the spring rolls in batches and cook for 2-3 minutes or until dark golden brown.
12. Place a spring roll in each lettuce leaf, top with 1 tbsp bean sprouts and 2 mint leaves.
13. Roll up to form a neat parcel.
14. Serve with dipping sauce. To make dipping sauce:
15. Combine the sauce, sugar, water, chilli and coriander in a bowl and stir well.