150g Chicken fillets - cut into strips and season sprinkle with some salt and pepper before searing/pan frying.
15 Prawns - Steam/pan fry
2 eggs - Beaten, season with salt and pepper. Fry into an omelette and cut into strips
1 small bundle of glass noodles - Soak in hot water. Add a fat pinch of salt into the hot water.
Lettuce - Shredded
Leek - Shredded
Cilantro
Mint leaves
Basil leaves
Instructions
For the dip
Combine all ingredients in a medium mixing bowl. Stir until well combined, adding more water to thin the sauce if necessary.
Garnish with chopped peanuts before serving.
For rolls
Dip one rice paper wrapper into warm water. Cold water works too, however it is faster, if we use warm water.
Shake off excess water. Place a slice of chicken, prawn, omelette strip, glass noodles and all the vegetable and herbs in the center of rice paper and wrap like a spring roll.
Notes
The bird eye chili is only necessary if you prefer your sauce to be hot. It would still taste incredible without it!