Vietnamese Rice Spring Rolls with chicken and pomegranate

These have to be one of the easiest things to make, but they're just delicious. They look beautiful, they're pretty healthy and they're something a little different.


Vietnamese Rice Spring Rolls with chicken and pomegranate

Ingredients:
12 Rice paper spring roll wrappers
50g Vermicelli rice noodles (soaked until soft and then drained)
3 chicken breasts
1 tbsp hoison sauce
1 tbsp plum sauce
100g spring onions (julienned)
1/2 cucumber (peeled, halved, deseeded and julienned)
seeds from 1 pomegranate
handful of mint
handful of basil/Thai basil
100g bean sprouts

Dipping sauce:
3 tbsp plum sauce
3 tbsp hoison sauce (mixed together)

Method: 
Season and then fry the chicken breasts in a little olive oil until cooked through, remove from the heat and allow to cool. Once cooled, cut into small pieces and coat in the plum and hoison sauce.
Soak the rice noodles until soft and then drain them.
Soak the spring roll wrappers, 1 at a time as per packet instructions.

Place the rice paper on a work surface and layer a small amount of noodles, cucumber, spring onion, chicken, herbs, sprouts and pomegranate.
Take the bottom of the rice wrapper and fold over the filling, then fold over the sides and roll up into a cigar shape.



Repeat with the remaining rice paper wrappers