You will need

(Serves 4)

1 chicken breast

1 cucumber

1 carrot

1 bunch mint

1 bunch coriander

1 bunch lettuce (iceberg or cos)

1 packet vermicelli noodles

1 packet rice paper rolls

1/4 cup soy sauce

1 tbls sesame oil 

2 tbs warm water

1 tsp caster sugar


1. Slice the carrot and cucumber in thin slices 3cm in length. Thinly slice the lettuce. 

2. Bring a pot of water to the boil. Once boiled, add in the vermicelli noodles and cook for 2 minutes, or until soft. Drain and rinse under cold water. 

3. To make the sauce, mix together the soy sauce, sesame oil, warm water and caster sugar. Set aside and use as a dipping sauce. 

4. To assemble the rice paper rolls, place all the ingredients on a board ready to go. Have a warm bowl of water and dip each rice paper sheet into the water for 20-30 seconds. Place on the bench and assemble a small amount of the toppings on the ricepaper. Fold over the bottom edge and then each of the sides and roll tightly. Set aside on a platter.