Ingredients
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
Preparation
For the Rolls: 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.
For the Sauce: Boil all ingredients in the wok on high heat about 5 ins. Simmer for 3 to 5 minutes. Serve.
