Vietnamese summer rolls with spiced chicken & peanut dip

Ingredients

• 8 sheetsrice paper
• 250 gchicken thigh fillets
• 75 grice vermicelli
• 100 gcucumber
• 1carrot — medium
• 75 gred cabbage
• 10 gmint — fresh
• 1 tbspsoy sauce
• 1 tsphoney
• 1 tspsesame oil
• 50 gpeanut butter
• 1 tbspsoy sauce — for the peanut dip
• 1 tsphoney — for the peanut dip
• 1 tsprice vinegar
• 2 tbspwarm water
• ½ tspsambal oelek

Method

1. 1

   Prepare the rice vermicelli according to the instructions on the packaging. Rinse with cold water and drain well.

2. 2

   Cut the chicken thigh fillets into thin strips. Mix with 1 tbsp soy sauce and 1 tsp honey.

3. 3

   Heat the sesame oil in a frying pan and fry the chicken for about 6–7 minutes until golden brown and cooked through. Let cool slightly.

4. 4

   Cut the cucumber and carrot into thin strips and finely shred the red cabbage.

5. 5

   For the peanut dip, mix the peanut butter with soy sauce, honey, rice vinegar, and sambal. Gradually add the warm water until the sauce is a nice dippable consistency.

6. 6

   Fill a large bowl with lukewarm water. Dip one sheet of rice paper for a few seconds and place it on a clean work surface.

7. 7

   Place some vermicelli, chicken, cucumber, carrot, red cabbage, and a few mint leaves slightly below the centre of the rice paper.

8. 8

   Fold the sides inwards and roll the rice paper up firmly but carefully.

9. 9

   Repeat with the remaining seven sheets.

10. 10

    Serve 4 summer rolls per person with the peanut dip.