Vietnamese Salad Rolls with Chicken, Shrimp and Beef
- Level: Easy
- Total: 1 hr 20 min
- Prep: 1 hr
- Cook: 20 min
- Yield: 8 servings
- Level: Easy
- Total: 1 hr 20 min
- Prep: 1 hr
- Cook: 20 min
- Yield: 8 servings
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.
Filling:
- 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.
