Vietnamese Rice Paper Rolls

Begin by finely chopping up your onion, ginger and garlic. Add it to a bowl with the chicken and sprinkle pepper, salt and chilli powder. Drizzle with olive oil and oyster sauce and mix together.
Heat up a pan and drizzle with olive oil. Add in the chicken and allow to cook. When halfway done, add 50ml of water to the pan to deglaze. Once the chicken is cooked, take off the heat and allow it too cool off.
Add water to the pan to create a glaze with the remaining marinade and pour it over the chicken.
Bring a pot of water to a boil, add olive oil, salt and the prawns. Once they turn white and are fully cooked, remove the prawns from the water. Allow to cool in the freezer.
Cut the carrot, Chinese cabbage, chillies and onions into thin strips. Thinly chop the kaffir leaves and spring onions.
Now that the prawns and chicken are cooled off. Cut the chicken into strips, save the glaze sauce and prepare for assembly.

For the prawn wraps; Dip the rice paper into water and start stacking prawns, cabbage, carrots, onions, kaffir lime leaves, chilli, spring onions, hoisin sauce, coriander and mint in that order.
For the chicken wraps; Dip the rice paper into water and start stacking the chicken, and the same veggies as the prawn wraps.
To wrap them bring in the sides of the paper roll and begin to wrap upwards. Season with seaweed, paprika and sesame seeds.
Serve fresh with the glaze as a dipping sauce.
Enjoy!

Live Instagram Feed