VIETNAMESE SUMMER ROLLS (MAKES 16)
250g cooked chicken, shredded 2 spring onions, finely sliced 1 red chilli, finely chopped – and de-seeded if you don’t like it hot 2 lemongrass stalks, tender white parts only, finely sliced (about 1.5tbsp) 2tsp sesame oil 4tsp fish sauce 1tbsp lime juice ½ bunch of coriander, leaves only, roughly chopped ½ bunch of mint, leaves only, roughly chopped ½ iceberg lettuce, shredded 40g salted peanuts, finely chopped Salt and pepper A little olive oil, for greasing 16 rice paper wrappers Sweet chilli sauce, to serve – optional
1. Put the shredded chicken into a bowl and add all the remaining ingredients apart from the rice paper wrappers. Give the filling a good mix and add salt and pepper, if needed.
2. Lightly oil a chopping board and a small tray. Half-fill a wide bowl with warm water from the tap.
3. Taking one paper wrapper at a time, dip it into the warm water and leave it just long enough to soften – this should be quick, about five to six seconds.
4. Transfer the wrapper to your chopping board, unfolding where necessary. Place about two heaped tablespoons of filling across the middle of the circle, leaving a gap at either side.
5. Fold the sides over the filling and then pick up the edge closest to you and fold over the filling. Keep rolling until you fold over the far side where it should stick. Place your completed summer roll onto the greased tray and repeat the process with the remaining paper wrappers and filling.
6. Serve up the summer rolls just as they are, or with a side of sweet chilli sauce.