Vietnamese Fresh Spring Rolls

• 1/2 Carrot
• 1/2 Cucumber
• 1/8 White cabbage
• 1 handfull of grounded peanuts
• 10 Rice sheets
• 125 grams mushrooms (any kind you like)
• 250 grams glasnoodles
• 1 handfull of mint and coriander
• 300 grams chicken brest
• 3 Spring onions
• 4 tbsp chilisaus
• 2 tbsp fishsaus
• 2 tsp five spice
• 2 tabblespoons of lime juice

1. Slice the carrot, cucumber and cabbage julienne style
2. Poach the chicken in chickenbroth with 1 teaspoon off five spice (+/- 20 minutes at 80 degrees).
3. When cooked pluck the chicken with a fork.
4. Boil the noodles in the chickenbroth till tender.
5. Wash them with cold water.
6. Chop the mint, coriander and spring onions
7. Slice and frie the mushrooms
8. Make the dip.
9. Put chilisaus, fishsaus, the lime juice and 1 teaspoon of five spice in a bowl and mix
10. You're ready to roll!
11. Soke a rice sheet in cold water for 3 minutes until soften.
12. Put it on a wet towel to dry a little.
13. Fill a sheet with all the good stuff you prepared: chicken, peanuts, carrot, cucumber, cabbage, herbmix and mushrooms.
14. Fold the sheet.
15. Repeat for all the sheets
16. Sit down and enjoy the roll's with the dip!

carrot, cucumber, white cabbage, handfull, mushrooms, glasnoodles, handfull, chicken brest, onions, chilisaus, five spice, lime juice

Taken from cookpad.com/us/recipes/350299-vietnamese-fresh-spring-rolls (may not work)