How to make Vietnamese chicken mango rolls
Soak the vermicelli according to packet instructions and drain once rehydrated.
Place in a bowl and add the vinegar and fish sauce, then add the rest of the filling ingredients and mix carefully.
Soak the pancakes according to packet instructions then lay on kitchen paper to dry.
Spoon a narrow strip of filling down the centre of each pancake, fold over one half and then roll up as tightly as possible.
Slice each roll in half or quarters and refrigerate.
Make the dipping sauce by whisking the ingredients together.
Serve your Vietnamese chicken mango rolls chilled rolls with the sauce alongside.
If you prefer, you can put prawns instead of chicken. Large cooked king prawns go really well with mango and spices.