Rice paper spring rolls

Preparing the rice paper spring rolls

• Cook the noodles in boiling salt water by following the instructions on the packaging, strain them, rinse with cold water and cut them up.
• Sprinkle the chicken breast with some soy sauce. Bring 1 litre of water to the boil in a pot. Steam the chicken in a sieve for approx 15 minutes. Remove the chicken breast, let it cool and cut into strips.
• Wash your coriander, shake dry and pick off the leaves.
• Cut your carrots, salad and red onions into thin strips and place them in a sieve with the soy beans. Pour boiling water over everything, rinse with cold water and let drip dry.
• Pour some lukewarm water into a flat bowl and soak the rice paper in it for 1 minute, remove and let it drip dry. Keep the paper between moist kitchen paper.
• Take some rice paper, place the noodles, herbs and vegetable mix in the centre with some chicken strips and sprinkle some soya over the top. Fold the ends of the rice paper up and roll it lengthwise. cut the rice paper rolls through the middle and serve with some dips of your choice.