Vietnamese Recipes - Chicken Rolls with Salad Recipe

  
 

Chicken Recipes - Chicken Rolls With Salad

Ingredients

CHICKEN ROLLS:

  • 24 sheets transparent rice paper or spring roll wrappers, each 15cm (6 inches) square

  • 250g (1/2 lb) chicken meat

  • 30g (1 oz) transparent vermicelli (optional)

  • 4 spring onions, chopped

  • 2 cloves garlic, crushed

  • 2 cm (3/4 inch) piece fresh ginger, grated

  • 4 dried black mushrooms, soaked in cold water for 1/2 hour

  • 2 egg whites

  • 2 tsp corn-flour (cornstarch)

  • 2 tsp fish sauce

  • 1/4 tsp white pepper

  • oil for deep-frying

SALAD:

  • 1 medium lettuce

  • 1 small cucumber

  • 1 small eggplant (optional)

  • 100g (3 1/2 oz) bean shoots

  • 100g (3 1/2 oz) pickled vegetables (radish and carrot in vinegar salt)

  • small bunch mint leaves

  • small bunch sweet basil

  • small bunch daun kesom

  • 100g (3 1/2 oz) rice vermicelli, cooked

  • 24 sheets transparent rice paper, dampened slightly (each about 20 cm or 8 inches square) or use extra lettuce

SAUCE:

  • 2 spring onions, finely chopped

  • 2 cloves garlic, crushed

  • 1 fresh red chili, minced

  • 1 tbsp lemon or lime juice

  • 4 tbsp fish sauce

  • sugar to taste

  • pinch or white pepper

Method:

  1. Soak vermicelli until soft; drain. Boil chicken meat until tender. Coo, ten mince finely with onions, drained vermicelli, garlic, ginger and drained mushrooms. Knead to a smooth paste and bind with egg white and corn-flour (cornstarch). Season with fish sauce and white pepper.

  2. Divide the mixture between 24 rice paper sheets or spring roll wrappers and roll up tightly into small rolls, about 5 cm (2 inches) long. Stick ends down with a little water, or make a paste by mixing corn-flour (cornstarch) with boiling water and use to glue ends. Heat oil and deep-fry chicken rolls until crisp and a golden brown. Lift out and drain.

  3. TO PREPARE SALAD: Wash lettuce leaves and dry carefully. Arrange on a plate with rice paper sheets. Peel cucumber and slice thinly. Wipe eggplant and cut into very thin strips.

  4. Pour boiling water over bean shoots to soften, splash with cold eater and drain well. Shred pickled vegetables. Wash mint, sweet basil and daun kesom. Cut rice vermicelli into 5 cm (2 inches) pieces. Arrange all vegetables, herbs and vermicelli on a serving plate.

  5. TO PREPARE SAUCE: Mix sauce ingredients in a small saucepan, heat through then allow to cool. Pour into a small bowl.

  6. TO PREPARE SALAD ROLLS: Line each sheet of rice paper with a lettuce leaf (or use two lettuce leaves instead of rice paper). Put a fried chicken roll on top and add a little or each of the vegetables, herbs, pickles and vermicelli. Roll up and dip into the sauce.