50 g vermicelli<br />
1 cooked chicken breast, sliced<br />
2 tbsp sweet chilli sauce<br />
1 tsp rice wine vinegar<br />
1 small garlic clove<br />
1 carrrot, grated<br />
1 bunch spring onions, sliced<br />
5 cm piece cucumber, sliced into batons<br />
8 rice paper wraps1/4 red chilli<br />
1 clove garlic, crushed<br />
3 tbsp peanut butter<br />
150 ml water<br />
1 tbsp soy sauce<br />
1 tbsp brown sugar<br />
2 tsp rice wine vinegar<p>Put the noodles into a bowl. Cover with boiling water and stand for 5 minutes. Drain and roughly chop.</p>
<p>Mix the chilli sauce, vinegar and garlic together in a bowl. Add the chicken and season.</p>
<p>Soak the wraps for 30 seconds in a bowl of hot water.</p>
<p>Put one wrap on a dry plate. Top with some of the noodles, sliced chicken and vegetables. Roll up to make a cigar shape. Repeat with the remaining ingredients. Slice each on in half.</p>
<p>TO MAKE THE PEANUT SAUCE . Heat 1 tsp of oil in a saucepan. Add the chilli and garlic and fry for 30 seconds. Add the remaining ingredients and whisk over the heat until smooth. leave to cool. Serve as a dipping sauce with the wraps.</p>
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Vietnamese Rice Paper Rolls with Chicken
For a healthy lunchbox snack, these rice paper rolls are full of crunchy veggies. Serve with some peanut dipping sauce for extra flavour.
