© 2017 Ching He Huang. All rights reserved.

Vietnamese Rolls

  1. Makes : 12
  2. Preparation time 45 Minutes
  3. Cooking time 8 Minutes
per serving

Cals


296.00

Protein (g)


10.30

Carbs (g)


27.60

Sugars (g)


9.10

Fat (g)


15.90

Sat Fat (g)


3.10

Fibre (g)


1.30

Sodium (mg)


233.00

Source from

Ching He Huang Web Site

About the recipe

starter

This is a quick, healthy, light and elegant appetizer that is great for entertaining in the summer months. The list of ingredients may seem lengthy but it's worth it as they create delicate layers of fresh tasting flavours. Enjoy! *Note: Nutrition information is per roll, and the 45-minute preparation time includes the 20-minute chilling time

Ingredients
  • Vermicelli mung bean noodles 80g / 0.18 lb
  • Groundnut oil 120ml / 0.5 cup
  • Toasted sesame oil 30ml / 0.13 cup
  • Mirin 80ml / 0.33 cup (sweet Japanese rice wine)
  • Lemongrass 2 tbsp, finely chopped
  • Fish sauce [nam pla] 2 tsp
  • Ginger 1 tbsp fresh root, peeled and grated
  • Garlic 2 cloves, finely chopped
  • Mint leaves 4 tbsp, shredded
  • Red onion 100g / 0.22 lb, finely sliced
  • Carrot 1 medium, julienned
  • Cashew nut 70g / 0.16 lb, toasted and chopped
  • Bean sprouts 80g / 0.18 lb
  • Lime zest 2 tbsp, grated
  • Red chilli 4 small fresh, seeded and sliced
  • Round rice paper 12 -15 pieces
  • Chicken breast 3, skinless, cut into very thin strips
For the garnish
  • Mint leaves small
  • Garlic chives
For dipping sauce
  • Mint leaves 16 fresh
  • Mirin 125ml / 0.53 cup
  • Lime juice 80ml / 0.34 cup fresh

Steps

  • Cook the noodles in a pan of boiling water for about 3 minutes. Drain, and then cut the noodles into 4cm lengths with a pair of scissors. Set aside.
  • Heat 60ml of the peanut oil in pan and cook the chicken breast slices until golden brown. Drain on paper towel then set aside.
  • Combine the remaining 60ml of peanut oil with the sesame oil, mirin, lemongrass, fish sauce, ginger, garlic and mint in large bowl. Into this bowl, stir in the noodles, cooked chicken, onion, cashew nuts, bean sprouts, carrots, lime rind and chillies. Chill this mixture in the fridge for 20 minutes.
  • Prepare a bowl of lukewarm water and dip each piece of rice paper in for about 30 seconds or until it becomes soft. Using your hands lay some sliced chillies and mint leaves down the middle of the rice paper. Next top this with 2-3 tablespoons of the mixture (making sure it is not too wet as you fill the rice paper). Lift the bottom of the rice paper closest to you; wrap it over the filing, folding the sides in as you roll. Chill them in the fridge for 15 minutes before serving.
  • Meanwhile, make the dipping sauce by mixing the mirin with the lime juice, scatter with the mint leaves. To serve, slice the rolls in half and fill with a long Chinese chive.
Ingredients
  • Vermicelli mung bean noodles 80g / 0.18 lb
  • Groundnut oil 120ml / 0.5 cup
  • Toasted sesame oil 30ml / 0.13 cup
  • Mirin 80ml / 0.33 cup (sweet Japanese rice wine)
  • Lemongrass 2 tbsp, finely chopped
  • Fish sauce [nam pla] 2 tsp
  • Ginger 1 tbsp fresh root, peeled and grated
  • Garlic 2 cloves, finely chopped
  • Mint leaves 4 tbsp, shredded
  • Red onion 100g / 0.22 lb, finely sliced
  • Carrot 1 medium, julienned
  • Cashew nut 70g / 0.16 lb, toasted and chopped
  • Bean sprouts 80g / 0.18 lb
  • Lime zest 2 tbsp, grated
  • Red chilli 4 small fresh, seeded and sliced
  • Round rice paper 12 -15 pieces
  • Chicken breast 3, skinless, cut into very thin strips
For the garnish
  • Mint leaves small
  • Garlic chives
For dipping sauce
  • Mint leaves 16 fresh
  • Mirin 125ml / 0.53 cup
  • Lime juice 80ml / 0.34 cup fresh