Vietnamese lumpia

Making the filling – 30 minutes + waiting time

Peel the carrots and finely grate them. Peel and finely chop or grate the garlic cloves as well. Rinse the leek and cut into thin (half) rings. Make sure they aren't too large, as this will make folding more difficult.

Place the glass noodles in a bowl of boiling water and let them soften for a few minutes. Drain the noodles and cut them into smaller pieces so you won't end up with long strips in the lumpia.

Heat a dash of sunflower oil in a frying pan and fry the grated carrot and leek for a few minutes. Then add the garlic and after a few minutes also add the ground chicken.

Cook until the chicken is completely done, then stir in the diced glass noodles. Season with soy sauce and oyster sauce, or use a chicken stock cube instead of oyster sauce. Let the filling cool off completely.

Finishing Vietnamese lumpia – 30 minutes

Place a spring roll sheet with a corner facing you on the counter. Add a spoonful of filling (about 40 grams) onto the sheet and fold the end over the filling. Fold the sides inwards and then roll the spring roll up tightly.

Use water to seal the spring roll. Repeat until all the filling has been used. You can fry the spring rolls immediately until they are a nice golden brown and then let them drain on paper kitchen towels.

You can also freeze them to fry them later. Place them on a plate with a piece of baking paper in between. Once the spring rolls are frozen you can put them individually in a zip-lock bag and then put them back in the freezer.

Serve the Vietnamese spring rolls with chilli sauce. Enjoy!