Vietnamese Fresh Rolls (Gỏi cuốn) and Mini Pimms cocktails

Learnt at Miss Ng's kitchen table and practiced with auntie Moni...Therefore this version of the Goi Cuon is the result of Chinese, Malaysian and Italian combined taste! These fresh rolls make great appetizers and look pretty impressive too - but most importantly they are way much lighter than their deep-fried Thai or Chinese counterpart po̍h-piáⁿ (薄餅)
Just keep in mind the following rules before venturing into making fresh rolls:

1) dont over-wet the rice paper! just make sure its wet all over but do not wait until it softens under water.
2) dont over-cook your rice noodle!

That being said, here's what you need for MY version of the rolls :
Rice noodles, round rice paper, iceberg lettuce (chopped), fresh mint, carrot (shredded), chicken breast (shredded, ideally roas chicken leftovers), fish sauce and lemon juice .

Quickly wet 1 piece of rice paper and lay it down on a cutting board. Start filling the roll by laying the lettuce at the end of the ric
e paper. Then add a handful of rice noodles, shredded carrots and chicken and the fresh mint. Season the mix with a dash of lemon juice and fish sauce and start rolling the paper by searing the two left and right edges. Try not to over-stuff your rolls as that will make it more difficult to roll it close. :)

Dipping sauce? Uhmm..Traditional Goi Cuon should be served with Nuoc Mam Cham which can be made fresh by mixing together white vinegar, fish sauce, sugar, lime juice and red pepper flakes, but there are arguibly many variants. I admit I very rarely make my sauces from scratch and asian grocery stores offer a plethora of ready made products.
Vietnamese people might object, but I love my fresh rolls with sweet chili and lime sauce!

Perfect Summer Treat on a hot day: Serve your Fresh Rolls with Mini Pimm's - just chop off some strawberries, cucumber and fresh mint, mix in some crushed ice or lemon slush and add 1/2 part Pimm's 1/2 soda.