Chicken Rolls (Vietnam)

Ingredients

  • Filling:
  • 1 lb. chicken, dark meat, finely chopped
  • 3 stalks green onion, minced
  • 2 ounces bean thread noodles, soaked, drained and chopped
  • 1 small carrot, brunoise
  • 1 tablespoon cornstarch
  • 1 large egg
  • 1 teaspoon black pepper
  • 2 teaspoons soy sauce

Method

  • 4 tablespoons sugar
  • 1 cup warm water
  • 18 8" rice paper wrappers
  • oil -- about 3 cups for deep-frying
  • 18 leaves lettuce
  • 36 leaves mint
  • 18 sprigs cilantro
  • 3/4 cup Nuoc Cham
  • Nuoc Cham:
  • 1/4 cup fish sauce
  • 1/4 cup water
  • 1 lime -- juiced (about 2 tablespoons)
  • 1 tablespoon sugar
  • 2 fresh Thai chiles -- sliced
  • Filling: Combine chicken, green onion, noodles, carrot, cornstarh, egg, pepper and soy sauce and mix thoroughly. Set aside.
  • Dissolve sugar in water and brush both sides of rice paper wrappers and and let set until soft. Place a heaping 1 1/2 tablespoons of filling in the
  • lower 1/3 section of the circle and roll up tight without leaving air pockets. Place rolls seam side down for a few minutes to allow the rolls to seal before deep frying.
  • Heat oil to 350 degrees and deep fry rolls until golden brown. To eat: wrap the rolls with lettuce and top with mint and cilantro and dip in the Nuoc Cham sauce.

Notes

  • SERVINGS: 18