Vietnamese Fresh Spring Rolls with Chicken and Shrimp

A very fresh and light spring roll. A classic Vietnamese recipe. Traditionally served with the Peanut dipping sauce.

The awesomeness of a salad in a roll!

Vietnamese Fresh Spring Rolls with Chicken and Shrimp

Ingredients:

• 1 chicken breast cut into small bite size pieces.
• 12 medium shrimp/ prawns.
• Vietnamese Rice paper.
• Small head of lettuce.
• Rice Noodles.
• Fresh Mint.  or use (Vietnamese Mint see notes)
• shredded cucumber/ shredded carrot / beansprout – optional garnishing.
• For Dipping Sauce:

• For the peanut sauce:

  • ½ cup creamy peanut butter or grind 1/2 cup roasted peanuts till smooth.
  • ¼ cup water
  • 3 Tbsp hoisin sauce
  • 1-2 Tbsp freshly squeezed lime juice
  • 3-4 tsp soy sauce
  • 1 tablespoon granulated sugar
  • 2  tsp chili-garlic sauce
  • 1  small clove  garlic, crushed to a paste
  • ¼ tsp toasted sesame oil

Method:

•  Add the rice noodles to boiling water. Cook 5 minutes till tender and drain. Wash with tap water if starchy.
• Set aside.
• In same boiling water add the cleaned shrimp. Poach for 2 minutes till just tender and cooked through. Remove with slotted spoon.
• Add chicken and cool till cooked through thoroughly.  Remove with slotted spoon.
• Sprinkle salt and pepper (optional) on the prawns and chicken as soon as you remove them from the boiling water.
• Place the rice paper sheets one at a time in a basin /bowl of water for a few seconds till pliable.

• Shake off excess water and place on a dry flat plate.
• Allow to soften completely.
• Place 3 pieces of slices shrimp, 3 pieces of chicken, strategically.
• Add the rice noodles, no more than 2 Tbsp.
• Add lettuce and shredded carrot and whatever other filling you are using.
• (Remmember not to overstuf, as your rolls may crack as they dry)
• Also place the mint leaf or Vietnam mint over the ingredients.
• Roll as for Spring Rolls.
• (Do not roll up too tightly, to reduce chance of cracking whilst they dry.)
• Place on a platter, place plastic wrap over on layer before you spread the next.
• Keep covered with saran wrap and serve within a couple of hours.
• If stored in the fridge place them in a large tupperware container with ayers of plastic wrap in between.
• ( Note that they may crack if stored in fridge too long, from drying)
• Combine all the sauce ingredients to a smooth sauce. Whisk well. Taste and adjust.

Vietnamese Fresh Spring Rolls with Chicken and Shrimp

Try and let us know – Vietnamese Fresh Spring Rolls with Chicken and Shrimp.