Exactly the situation I found myself in after a weekend of playing Jubilee drinking games...
I've used homemade chilli oil as well here but you can use any dipping sauce you like as long as it’s a bit filthy to offset the healthiness of the rolls. For variety I made each roll different; some with prawns, some chicken - you get the picture.
Ingredients for two:
1 Chicken breast – Poached, allowed to cool, and then Shredded
18 King Prawns – Not too big, cooked, and shelled
1 Red Chilli
A handful of Bean Sprouts
3 Spring Onions
A handful of Cooked Rice Noodles
Some Coriander, Mint, Basil (If you can find Thai Basil use that instead)
Chilli Oil and Soy for dipping
You’ll need to finely julienne the chilli, carrot, spring onions, and cucumber so they are about the same length as a bean sprout. Arrange all your ingredients on plates so you can reach everything nice and easy then start your production line!
The wrappers I used needed to be soaked for twenty seconds in hot water, obviously follow the instruction on the pack. To assemble put the now flexible wrapper on a damp, clean, tea towel and start adding the ingredients in what ever order you like but it looks quite pretty if you put the herbs on the outside.
Rolling them isn't too hard; make sure your ingredients are in the middle then fold in the sides, the bottom, then the top. When it's done pop them on a plate with a slightly damp paper towel to stop them sticking while you make the rest.
When you are ready to eat serve them with a healthy sized bowl of dipping sauce! You'll probably have some ingredients left over so throw it in a plastic tub and eat it the next day for your lunch. Job done.