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