Fresh Spring Rolls

Prep time : 30 mins
Cooking time : NIL
Makes :8

Ingredients :
1/2 barbecued (grilled) chicken
50g dried mung bean vermicelli
8 x 17cm square dried rice paper wrappers
16 Thai basil leaves
1 large handful coriander leaves
1 carrot, cut into short tin strips and blanched
2 tablespoons plum sauce

Method:
Remove the meat from the chicken carcass, discard the skin and finely shred.

Soak the vermicelli in the hot water for 10 mins and then place it on a clean work surface.

Put one-eighth of the chicken in the centre of the wrapper and top with 2 basil leaves, a few coriander leaves, a few carrot strips and a small amount of vermicelli.

Spoon a little plum sauce over the top.

Press the filling down to flatten it a little, then fold in the two sides and roll it up tightly like a parcel.

Lay the roll seam side down, on a serving plate and sprinkle with a little water.

Cover with a damp tea towel and repeat the process with the remaining ingredients.

Serve with your favourite dipping sauce or a little extra plum sauce.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd