Put the chicken, crabmeat, rice vermicelli, spring onions and carrot into a bowl. Add the egg and seasoning to taste and mix well together.
Dip the wrappers one at a time into cold water – this will soften them – and dry well with a kitchen towel. Brush one side of each wrapper with the syrup or some beaten egg and put
To serve, wrap each roll in a lettuce leaf with a few coriander and basil leaves. Dip into fish sauce or Nuoc Cham and munch.
PS You can vary the fillings, of course. Pork and shrimp is very good – or for vegetarians, beancurd (tofu) and mushrooms.
© 1994 Keith Floyd estate. All rights reserved.