Vietnamese Fresh Spring Rolls

Name: Vietnamese Fresh Spring Rolls
Ingredients: 1/2 Carrot; 1/2 Cucumber; 1/8 White cabbage; 1 handfull of grounded peanuts; 10 Rice sheets; 125 grams mushrooms (any kind you like); 250 grams glasnoodles; 1 handfull of mint and coriander; 300 grams chicken brest; 3 Spring onions; 4 tbsp chilisaus; 2 tbsp fishsaus; 2 tsp five spice; 2 tabblespoons of lime juice

14 ingredients

16 steps

Ingredients

1/2 Carrot
1/2 Cucumber
1/8 White cabbage
1 handfull of grounded peanuts
10 Rice sheets
125 grams mushrooms (any kind you like)
250 grams glasnoodles
1 handfull of mint and coriander
300 grams chicken brest
3 Spring onions
4 tbsp chilisaus
2 tbsp fishsaus
2 tsp five spice
2 tabblespoons of lime juice

Directions

1

Slice the carrot, cucumber and cabbage julienne style
2

Poach the chicken in chickenbroth with 1 teaspoon off five spice (+/- 20 minutes at 80 degrees).
3

When cooked pluck the chicken with a fork.
4

Boil the noodles in the chickenbroth till tender.
5

Wash them with cold water.
6

Chop the mint, coriander and spring onions
7

Slice and frie the mushrooms
8

Make the dip.
9

Put chilisaus, fishsaus, the lime juice and 1 teaspoon of five spice in a bowl and mix
10

You're ready to roll!
11

Soke a rice sheet in cold water for 3 minutes until soften.
12

Put it on a wet towel to dry a little.
13

Fill a sheet with all the good stuff you prepared: chicken, peanuts, carrot, cucumber, cabbage, herbmix and mushrooms.
14

Fold the sheet.
15

Repeat for all the sheets
16

Sit down and enjoy the roll's with the dip!