Ingredients

• 55g/2oz glass noodles
• 225g skinless chicken breast
• cut into thin strips
• 2 tsp olive oil
• 1 tbsp finely chopped spring onions
• 2 tbsp finely chopped fresh chives
• 2 tsp finely chopped fresh coriander
• 2 tbsp finely chopped sun-dried tomatoes
• 3 tbsp plain flour
• 3 tbsp water
• 300ml/10fl oz groundnut oil
• 1 pack 22cm/8in banh trang rice paper wrappers
• 1 iceberg lettuce
• leaves separated into cups
• 2 tbsp fresh basil leaves
• torn
• 2 tbsp coriander sprigs
• leaves left whole
• salt and freshly ground pepper

Directions

• Soak the noodles in warm water for about 15 minutes
• or until soft. Drain in a colander and cut them into thirds. Squeeze out any excess moisture in a clean tea towel.
• Meanwhile
• mix the chicken with some salt and pepper
• the olive oil
• spring onions
• chives
• coriander and sun-dried tomatoes in a bowl. Add the noodles and mix well.
• Make a paste by mixing the flour and water together.
• When you are ready to make the rolls
• fill a large bowl with warm water. Dip a rice paper wrapper in the water and let it soften for 1 minute. Remove and drain on a clean tea towel.
• Place a large spoonful of the filling in the middle of the wrapper and roll the bottom edge over the filling
• fold up both sides of the rice paper
• and continue to roll to the end. Seal the end with a little of the flour paste mixture. The roll should be compact and tight
• about 7.5cm/3in. Place on a clean plate and continue the process until you have used up all the filling.
• Heat the oil in a wok or large frying-pan over a high heat to smoking point. Turn the heat down to medium and deep-fry the rolls a few at a time
• until they are golden-brown. They have a tendency to stick to each other
• so only fry a few at a time. Do not attempt to break them apart if they stick together
• you can do this after they have been removed from the oil. Drain each batch on kitchen paper.
• Serve with iceberg lettuce cups
• fresh basil and coriander sprigs.