Rice Paper Rolls with Vegetables and Chicken

For the rice paper rolls, prepare the stir-fry noodles according to package directions (usually it is enough to rinse them with cold water). Cut cleaned carrots, leeks and iceberg lettuce leaves into fine strips.

Cut chicken cutlets into 12 thin strips and season with salt. Cut the avocado into 12 slices as well. Briefly soak the rice paper sheets one at a time in cold water, then place on a damp tea towel.

Top with a little of all the ingredients and roll up tightly to the halfway point, then fold the sides inward and finish rolling up. Make sure the ends are well pressed down. Finish preparing all the rolls.

Heat the oil and place 3 or 4 rolls each in the hot oil and deep fry. After removing, drain on paper towels.

Serve with soy sauce or sweet chili sauce.

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