- For the wrappers
- 16 Rice paper (about 20 cm or approximately 8 inch)
- For the filling
- 30 grams Glass noodles
- 1 baby Lettuce
- ½ bunch mint
- ½ bunch cilantro
- 1 Cucumber
- 1 carrot
- 1 scallion
- 100 grams cooked Chicken breasts
- 100 grams small cooked, peeled shrimp
- 2 teaspoons sesame oil
Place sheets of rice paper in pairs on top of each other and immerse in warm water until they are pliable. Remove from water, lay next to each other on the work surface and cover with a damp kitchen towel.
For the filling, pour boiling water over the glass noodles, and soak briefly. Rinse the lettuce, trim, and spin dry.
Rinse herbs. Peel 1/4 of the cucumber, cut in half lengthwise and remove seeds. Peel the carrot. Cut both into fine sticks. Rinse extra cucumber and cut into slices. Rinse and trim scallions and cut into thin rings.
Drain the pasta, cut with scissors into shorter pieces. Cut the cooked chicken into fine strips. Mix together the pasta, chicken, shrimp, cucumber and carrot sticks, scallion and sesame oil.
On each rice paper-pair, place a lettuce leaf on the lower half in the center. Add about 1 tablespoon of filling and a few herb leaves. Fold two sides in over the filling, then roll from the bottom up carefully, but firmly. Serve spring rolls with remaining lettuce leaves, herbs and cucumber slices. For the dip, rinse chile pepper, cut lengthwise, remove the seeds and ribs and finely chop. Peel garlic and chop finely. Chop peanuts very finely. Mix together fish sauce, vinegar, sugar, chile, garlic, ginger, and peanuts. Serve dip alongside fresh spring rolls.