Ingredients

• 50 g - cellophane noodles
• 2 cups - hot water
• 20 to 25 - rice paper wrappers
• 250 g - raw chicken meat
• 150 g - chicken mince
• 4 spring onions, chopped
• 1.5 cups - bean sprouts, roughly chopped
• 1 - egg, beaten
• 1 tbsp - sugar
• oil for deep frying
• pepper to taste
• salt to taste
• To serve:
• 20 - lettuce leaves
• 1 cup - bean sprouts
• 1 cup - mint leaves
• For dipping sauce:
• 2 tbsp - Thai sauce
• 2 tbsp - cold water
• 1 tbsp - soft brown sugar
• 1 tsp - chopped chillies
• 2 tbsp - chopped coriander

How to Make Lettuce-Wrapped Spring Rolls

• Soak the noodles in hot water for 10 minutes, or until soft.
• Using a pastry brush, brush each rice paper wrapper liberally with water.
• Allow to stand for 2 minutes so they become soft and pliable; stack on a plate.
• Chop the chicken and combine with the minced chicken, spring onions, bean sprouts, sugar, salt, pepper and noodles in a bowl.
• Stir well. Place 1 tbsp of filling along the base of the wrapper.
• Fold in the sides and roll up tightly.
• Brush the seam with egg, seal and place on a baking tray.
• Repeat with the remaining wrappers and filling.
• Press the rolls with paper towels to remove any excess water.
• Heat 4-5 cm oil in a pan.
• Add the spring rolls in batches and cook for 2-3 minutes or until dark golden brown.
• Place a spring roll in each lettuce leaf, top with 1 tbsp bean sprouts and 2 mint leaves.
• Roll up to form a neat parcel.
• Serve with dipping sauce. To make dipping sauce:
• Combine the sauce, sugar, water, chilli and coriander in a bowl and stir well.