Monday, April 20, 2009

VIETNAMESE PRAWN CHICKEN RICE PAPER ROLLS


This weekend I have lot of friends coming to my place and we spend some great time together. On there request I cook a bit different yet very healthy Vietnamese rice paper rolls.
They are very surprise to have a really healthy yet so delicious food. Made from rice starch, they're a healthier alternative to deep-fried spring rolls, and are gluten free.They make lovely change for summer party. So today I am serving this authentic Vietnamese Prawn Chicken Rice Paper rolls for you all.

INGREDIENTS:

Rice paper rolls 10
Boiled rice noodles 1 cup
Shrimp (boiled) 16
Boiled and shredded
Chicken 1cup
Lettuce 1 cup
Mint leaves
(chopped) 1 cup
Basil leaves 1 cup
Spring onion
(chopped) 5 tbsp
Carrot
peeled and julienned ½ cup
Cucumber
peeled and julienned ½ cup


Dipping Sauce
Garlic 2 tbsp (chopped)
Soya sauce 1tsp
Chilly garlic sauce 1 tsp
Brown sugar ¼ cup
Lemon juice ¼ cup
Thai fish sauce 6tbsp


PROCEDURE:
Soak one rice paper sheet in a large bowl of warm water for about 20 to 30 seconds or until soft. The sheet may curl at the edges so try to flip it with your fingers when it does this. Gently remove sheet from water and drain on paper towel. Place sheet on a clean work surface. Then place the rice noodles above it lettuce leaves ,mint and basil leaves then put the shrimp and chicken on the lettuce bed now sprinkle carrots,cucumber and the spring onion above it. Pressing down on the filling with your fingers (pressing down on the ingredients is particularly important because it tightens the roll), fold the bottom end of the sheet (side nearest you) over the top of the fillings and roll into a cylindrical shape halfway. Fold the left and right sides inward and complete rolling the remaining half (If rice paper is too dry to seal, moisten unsealed edges with a little more hot water).Roll up the rice paper roll to form a neatly packed cylinder (like a fat cigar).

For the dipping sauce stir all the ingredients until well combined and serve in a small bowl .
Arrange the rice paper rolls on a plate with dipping sauce to serve.

You can serve these with nuoc cham (Vietnamese dipping sauce), hoisin dipping sauce but I prefer my own one .

Mint and Thai basil add freshness and the sweet-salty-spicy-sour dipping sauce adds that unmistakable south-east Asian flavor.
Since the preparation is so quick, they're great for lunch or dinner parties.
SO dip dip dip and its ready to eat!
If you are still not sure how to make it here is a simple video telling you how to make Vietnamese rice paper rolls.


BE HAPPY AND STAY HEALTHY.




2 comments:

Thomas Leon said...

The prawn chicken and rice paper rolls look delicious! They kinda look like sushi and I LOVE sushi!

Nao said...

Great video. thanks for sharing I will try some this weekend.