Spring rolls - shrimps and chicken

Ingredients

• 4 rice wrappers
• 8 shrimps
• 3.5 oz chicken
• 2 oz rice vermicelli
• 1 lettuce
• 1 carrot
• 2 oz soy beans
• Nuoc-mâm sauce

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Preparation

• Soak rice vermicelli into hot water for 4 minutes. Then drain, and keep them close. Leave to cool down.
• Cut the chicken and cook it for 15 minutes in boiling water. After, take the chicken out of the water, and leave to cool down for a few minutes. Then, shred the meat.
  
• Wash and peel the carrot, then use your peeler to peel strips into it. Cut the lettuce. Cut the shrimp in halves lengthwise.
• In a dish filled with warm water, soak a rice wrapper for around 10 seconds.
  
• Put in on your work surface, add the shrimps then put some chicken on top. Add carrot strips and then the rice vermicelli. Cover with lettuce.
• To roll, start with the edge of your wrapper. When you get at the middle, fold back the sides, then finish to roll it.
  
• Your spring rolls are ready, you can dip them in nuoc-mâm sauce !