- Thai Basil leaves
- Shrimp (I used Chicken)
- Rice Flour wrappers
- Vermicelli or "Rice Stick" (noodle)
I know, I'm a total slacker. I didn't have shrimp or the fatty pork normally used, so I used chickren breast and marinated in this stuff! It's so yummy, especially on pork.
Brown the chicken in a woke and lay something heavy on top to flatten it.
Dip the wrappers in warm water for 30 seconds, remove and get ready to roll quickly. Assemble all your ingredients.
Pull the bottom over, fold over the 2 sides, and then roll tightly.
I noticed that as the water got cooler, the wrappers began to rip a lot, so keep some hot water nearby and replenish the rimmed plate you are using to dip the wrappers into.
I made some dipping sauce using hoisen sauce, fish sauce and chilli sauce. It was so delicious!