Ingredients for the dip
300g Chicken or Tofu(V) 1dsp sunflower oil
75g Vermicelli noodles 100g white sugar
8 Pieces Rice Paper 1/2 tsp salt
50g Bean Sprouts 25ml water
100g Carrots, shredded 15ml hot chili sauce
100g iceberg lettuce, finely sliced 1dsp peanuts, crushed
8g mint leaves, roughly torn
10g sweet basil leaves, roughly torn
Sprigs of fresh mint and iceberg lettuce
To make spring rolls
Bring 2 saucepans of water to the boil. Soak vermicelli noodles for 25 minutes in cold water, until soft, and drain. Put noodles in a saucepan and boil for 1 minute; strain, run under cold water to prevent further cooking.
Bring other saucepan to the boil, cook the bean sprouts until soft, about 1 minute; strain, run under cold water. Cut chicken fillets into thin strips, if you are using tofu you can also cut into tin strips.
Heat the wok with the oil, add the chicken or tofu and toss until cooked, approximately 4 minutes for chicken, 2-3 minutes for tofu.
Dip rice paper into boiling water, one piece at a time, for 5 seconds and remove with a tongs before placing individually on a wet tea-towel and flatten. Layer a little of each of the ingredients horizontally in the centre of the rice paper starting with noodles followed by carrots, bean sprouts, lettuce, mint and basil leaves. Finish with the chicken or tofu on tofu on top and then roll it away from you, folding both sides as you start.
To make the dip
Put the sugar, vinegar, salt, and water in a saucepan, bring to boil and reduce it until it begins to thicken. Let it cool slightly.