15 g vermicelli  
6 g vegetable oil
5 g garlic and coriander roots minced
14 g minced chicken

Vegetable
8 g onions finely sliced
14 g carrot grated
14 g white cabbage, finely sliced
12 g chopped Leek
12 g chopped celery

Seasoning
6 g fish sauce
5 g light soya sauce
5 g sugar
0.5 g white pepper powder

For the garnish
banana leaves and 1 bouquet of salad

Accompanying sauce
40 g red chilli sweet & sour

Portion : 270 g net weight cooking

Cooking time : 10 minutes

Soak the vermicelli in cold water for 15 minutes and cut into 8cm long pieces.

Heat the oil in a wok until very hot. Add the garlic & coriander root, then stir-fry for a few moment.

Add chicken and, after 2 minutes, when it is half cooked, add the drained vermicelli. Stir-fry for 30 seconds and then add the remaining vegetables and seasoning.

Continue to stir-fry for about 2 minutes until the vegetables are lightly cooked. Transfer the mixture to a bowl and allow cooling.

For each spring roll, take about 20g mixture and place it on the pastry. Fold the pastry sheets, roll firmly and seal with egg yolk.

Deep-fry the spring rolls in oil heated to 180◦c for 3 minutes, drain on absorbent paper and place on the serving plate. Serve hot with red sweet & sour sauce in a separate bowl.