Vietnamese Salad Rolls with Chicken, Shrimp and Beef

These are like unfried spring rolls and are quite fresh and delicious. Nuoc Cham is a tradtional South East Asian condiment that is served[ with the salad rolls.]

Total Time:
1 hr 20 min
Prep:
1 hr
Cook:
20 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Wrappers:
  • 24 rice paper sheets (available in Chinatown)
  • Nuoc Cham:
  • 1 cup fish sauce
  • 4 tablespoons lime juice
  • 1 teaspoon garlic, minced
  • 2 teaspoons chili
  • 4 tablespoons water
  • 2 tablespoons sugar
  • Marinade:
  • 1 tablespoon ginger
  • 2 tablespoons lemongrass
  • 1/2 tablespoon garlic
  • 2 tablespoons lime
  • 1 tablespoon chili paste
  • 1 tablespoon hoisin
  • 2 tablespoons sesame oil
  • Filling:
  • 1 small napa cabbage, fine chiffonade
  • 1 cucumber, peeled, seeded and finely julienned
  • 2 red peppers, finely julienned
  • 1 carrot, finely julienned
  • 2 tablespoons ginger, minced
  • 2 to 3 tablespoons cilantro, chopped
  • 2 to 3 tablespoons mint, chopped
  • 2 to 3 tablespoons nuoc cham
  • 4 ounces shredded chicken breast
  • 4 ounces sliced beef sirloin tip
  • 4 ounces coarsely chopped shrimp
  • Traditional Garnish Platter:
  • 12 to 16 small lettuce leaves
  • 10 to 12 sprigs of mint
  • 10 to 12 sprigs of cilantro
  • 1 cucumber, cut into small spears
  • 1/2 cup mung bean sprouts
  • 1 carrot, julienned
  • 10 to 12 chiles (preferably fresh Thai Bird)
  • 10 to 12 lime wedges
Directions
Assemble all ingredients and let stand in a bowl that it may be presented in later To Assemble and Serve:
  • Soak the rice papers a few at a time in hot water. Have a towel ready to work on and to take up some of the extra moisture.

  • Have your fillings ready and seasoned.

  • Roll a variety of salad rolls (some just chicken, just vegetable, some combos, etc.) until all filling and wrappers are used.

  • Arrange the garnishes on a platter along with the fresh salad rolls and the nuoc cham dipping sauce.

  • Tradition has it that the guests using a lettuce leaf as a cup will garnish his or her own salad roll as they choose and dip into nuoc cham.

  • Cut all vegetables carefully and mix with herbs. Wait to season with nuoc cham until you are ready to roll.

  • Brush chicken, beef and shrimp with marinade and cook, preferably on grill. Cool after grilling.

  • Cut chicken, beef and shrimp into desired size and toss with any leftover marinade to season.


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