These rolls are easy and are wonderfully boosted with protein so a brilliant meal or snack. Protein is helpful at regulating blood sugar levels. Lots of research suggests that having balanced blood sugar levels helps support minds and bodies. It stops the ups and downs, the highs and lows that can be felt and helps us feel more grounded and stable.
The freshness of the dip is, in my opinions is what makes it sooo good.
This makes at least 7-8 rolls
1 x packet rice paper rolls (find in most big supermarkets)
1 x chicken breast roasted and shredded
1 x packet cooked prawns
1/2 cucumber julienne/ matchstick
1-2 carrots, peeled and julienne/ matchstick
1 best of vermincelli/ angels hair noodles
1 large baby gem or iceberg
Bunch mint
Dip
1/4 tsp Fish sauce
1 tablespoons rice vinegar
1/2 tablespoon cold water
1 tsp Chilli oil (optional but I think makes it pretty mega)
1/4 Lime juice
3 tsp caster sugar
Method
Cook the vermicelli per the packet, drain, and set aside to cool.
Prep your fillings. Julienne the cucumber and carrots, shred the chicken, halve the prawns lengthways so the pink side shows through the wrapper, and pull the mint leaves off their stems.
For the dip, whisk everything together in a small bowl until the sugar dissolves. Taste and adjust - more lime if you want sharper, more chilli if you want heat.
Fill a shallow bowl with warm water. Dip one rice paper wrapper in for 5–10 seconds until just pliable (don't let it go floppy - it'll keep softening on the board).
Lay it flat. In the middle, place 2–3 prawn halves pink-side down (this is the bit that shows through the wrapper, gorgeously), then a leaf of lettuce, a small handful of vermicelli, a few strips of cucumber and carrot, some shredded chicken, and a few mint leaves.
Fold the sides in, then roll up tightly from the bottom - like a burrito. The wrapper seals itself.
Serve with the dip.
These store well in the fridge and don't go soggy. Get experimental with the fillings - anything fresh and crunchy works.