Baby Gem lettuce, coriander and mint leaves, to serve
4 tbsp Thai fish sauce
2 tbsp rice wine vinegar
1 red chilli, deseeded and finely sliced
Soak the rice fl our pancakes according to pack
instructions or in boiling water for 30 secs. Remove
and cool on kitchen paper. Soak the rice noodles
according to pack instructions, then drain and cut
them into 2cm strips.
Lay a rice pancake on a board and arrange some
rice noodles, chicken, vegetables and herb leaves
about a third of the way up, leaving a 1cm edge at
the side. Fold the sides over the vegetables and then
roll up lengthways to make a cigar. Store in the fridge,
covered with moist kitchen paper for up to 1 day.
Mix together the ingredients for the dipping
sauce and put into a bowl. To serve, arrange the
rolls on a plate along with the leaves and herbs.
To eat, wrap each roll in a piece of lettuce with a
herb sprig and dunk into the sauce.