How to make it
Blanch the shrimp, diced water chestnuts, and chopped parsley until cooked through. Drain well and mix with XO sauce and chicken powder to create the filling.
Quickly blanch the spring onions in boiling water until they turn slightly wilted then transfer them to cold water to cool down. Drain and set aside.
Briefly dip each sheet of Vietnamese rice paper in cold water to soften. Lay flat. Place a spoonful of filling in the center and wrap tightly. Tie with the blanched spring onions, garnish with flying fish roe, and arrange attractively on a serving plate.
