Go Aussie Aussie Aussie!!!!!!
The game starts at our time 2.30am and back in Australia it will start at 4.30am. I'm pretty sure all football fans in Australia are draped in tour national colours of green and gold, flying the Australian flag, fans singing Waltzing Matilda and Advance Australia Fair, all decked out with scarves, replica shirts or just anything to show our pride for our Aussie team.
Getting into the spirit of it all is what we'll be doing over here too. Although I'm miles away in Malaysia I'm still rallying up behind my country and cheering on my team. I know my brothers will be watching them as will many more as luck has been given to our home with the Queen celebrating her birthday so granting Aussie a well deserve day off.
I know it may be a long shot with all expectations for a win by Germany but just wouldn't it be nice for the underdogs, Australia to come in a take it all away with a win! I'm just hoping and praying for that win!
I know for tonight's snack I should have made something more in tune with an Aussie flavour like a good old Aussie Meat Pie, a sausage roll but I've settled for spring rolls. We'll be needing that extra spring in their kick to our win for tonight!
.... whatever the outcome I know Australia will play at their best and that will be all I could ever ask for.
300 g chicken fillet
1 packet of spring roll wrappers, small to medium about 50 pcs
5 stalks of coriander, chopped roughly
1/4 cup carrot, finely sliced
1 cup cabbage, finely sliced
1 packet rice vermicelli
1 cup hot water
1 small onion, chopped finely
2 cloves garlic, crushed and roughly chopped
1 tbsp soy sauce, or to taste
1 tbsp fish sauce or to taste
1/2 tsp fresh ground black pepper
1 - 2 cups of oil for shallow frying
1. Finely slice the chicken fillet leaving the skin on. Heat up some oil in a wok, add the onion, garlic, chicken, coriander, fish sauce, soy sauce and black pepper. Stir until cooked and add extra fish sauce or soy sauce to taste. Add 1/2 cup water if dry. Remove and set it aside.
2. In a bowl, add the vermicelli and hot water and soak until the noodles have soften. Remove the water. Add the remaining ingredients and stir throughly to coat all the ingredients.
3. Open up the spring roll packet and peel off an individual sheet. Using a dinner spoon, place the filling in the upper corner of the sheet and fold over the top corner followed by the sides and moisten with water the bottom corner before rolling to seal the roll. Repeat and set aside on a plate.
4. Heat the oil in a wok until it is hot enough to fry the rolls. Fry the rolls in batches and turn over to evenly cook. When the rolls are golden, remove and drain over paper towels. They should be crispy and golden, serve with Thai sweet chilli sauce or any sweet chilli sauce.