These are made using banh trang - vietnamese rice paper sheets they use to make spring rolls, they are brittle sheets of rice that when soaked become soft. You can get them online or in chinese supermarkets etc. I have used them for spring rolls and samosas and intend to try baklava too - so many recipes, so little time! You can use them 'raw' soaked for wraps I believe.
500g minced chicken or turkey
1 onion, chopped
2 cloves of garlic, crushed
1 tsp curry powder
1/2 tsp chilli powder
1 tsp turmeric
1/2 tsp cumin
1 chilli, diced
1 tbsp fresh mint or coriander, chopped
1/2 tsp ginger, grated
juice of half a lemon
Banh Trang sheets - the number depends on the shape and size, but less than a pack
Preheat the oven to 200c if you are going to bake them!
- Fry the onion, adding the garlic, ginger and spices when it has softened.
- Add the chicken and fry until cooked, stirring
- Remove from the heat and stir in the lemon juice and herbs. Let it get to a temperature you can handle it at!
- Set up a dish full of water and a damp towel. Put the first sheet in the water until softened (it is very quick!)
- Carefully lay out the sheet on the damp towel, putting the next sheet into the water.
- Put a spoonful of mixture onto the sheet and fold up into a triangle, sticking edges to gether with a bit of oil.
- Brush with oil (and sprinkle sesame seeds over if you like - here I have used black ones) and bake in the oven until crispy. Alternatively you can deep fry them. The filling is already cooked so they don't take long either way.
Served here with a bit of mango chutney.