Fresh Spring Roll

• Chicken, 2 oz grilled and cut into strips
• omelet (see below), cut into strips
• coriander, 6 stalks
• scallion, cut into 4 pieces
• cucumber, 4 strips
• carrot, 3 strips
• lettuce leaf, cut into small pieces
• rice spring roll sheet, 4pcs
• For the omelet:
• eggs, 4
• fish sauce, 1 Tblsp
• Soy Sauce, 1 Tblsp
• For sauce:
• oyster sauce, 3 Tblsp
• Palm sugar (or light brown sugar), 3 Tblsp
• Tamarine juice, 3 Tblsp
• Sesame oil, 3 Tblsp
• White sesame seeds

1. For the Rolls:
2. Soak the rice spring roll sheet in tap water for a few seconds. Dry the spring roll sheet with tissue paper. Place the chicken, omelet, coriander, spring onion, cucumber, carrot and lettuce on the rice spring roll sheet. Roll up. Cut into 2 to 3 pieces. Serve with sauce.
3. For the Sauce:
4. Boil all ingredients in the wok on high heat about 5 ins. Simmer for 3 to 5 minutes. Serve.

chicken, omelet, coriander, scallion, cucumber, carrot, lettuce leaf, rice spring roll sheet, omelet, eggs, fish sauce, soy sauce, oyster sauce, sugar, tamarine juice, sesame oil, white sesame seeds

Taken from www.epicurious.com/recipes/member/views/fresh-spring-roll-52908251 (may not work)