Vietnamese Salad Rolls with Chicken, Shrimp and Beef

Deselect All

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