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Fresh Salad Rolls with Chicken or Prawns Recipe

Fresh Salad Rolls with Chicken or Prawns Recipe

Ingredients :

    • 500 ml (2 cups) lightly salted water
    • 2 boneless chicken breasts, with skin removed (or 300 g/ 10 oz fresh prawns, peeled and deveined)
    • 1 small packet (50 g/ 2 oz) dried rice vermicelli (beehoon or mifen), soaked for 5 minutes and drained
    • 80 g (11/3 cups) thinly sliced lettuce
    • 35 g (1/3 cup) grated or thinly shredded carrot
    • 50 g (1/3 cup) thinly sliced cucumber
    • 10 g (1/4 cup) sliced mint leaves
    • 10 g (1/4 cup) sliced sweet basil leaves
    • 12 sprigs coriander leaves or dill leaves
    • 12 dried rice paper wrappers (20 cm/ 8 in across)
    • 1 portion Vietnamese Dipping Sauce
    • 1 portion Peanut Dipping Sauce

Method :

    1. Prepare the Vietnamese Dipping Sauce and Peanut Dipping Sauce according to the recipes on page 5.
    2. Bring the lightly salted water to a boil in a pot. Add the chicken and poach over medium heat until done, about 15 minutes. Remove the chicken and set aside to cool. Using your hands, tear the chicken into thick shreds.(If using prawns, poach in boiling water until they turn bright pink, about 1–2 minutes. Allow to cool and cut in half lengthwise.)
    3. Add the noodles to the pot and then blanch until soft and pliable, about 2–3 minutes. Drain and rinse with cold water. Cut into long strands and set aside to drain.
    4. To make a spring roll, briefly dip a dried rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Arrange some lettuce, noodles, strips of vegetables and herbs onto the wrapper, closer to one edge. Fold the closest edge of the wrapper over the filling, then fold in the sides and roll up tightly halfway to enclose all the ingredients. Place several strips of the chicken (or prawn) in the roll and top with a sprig of coriander leaf, then continue to roll up tightly.
    5. Cut the rolls in half or serve whole. Arrange them on a serving platter with bowls of the Vietnamese Dipping Sauce and Peanut Dipping Sauce on the side.

Makes 12 rolls
Preparation time : 30 mins
Cooking time : 40 mins