Vietnamese salad rolls with chicken, shrimp and beef
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Rice paper sheets; (available in Chinatown) | |
| === NUOC CHAM === | ||
| 1 | cup | Fish sauce |
| 4 | tablespoons | Lime juice |
| 1 | teaspoon | Minced garlic |
| 2 | teaspoons | Chili |
| 4 | tablespoons | Water |
| 2 | tablespoons | Sugar |
| === MARINADE === | ||
| 1 | tablespoon | Minced ginger |
| 2 | tablespoons | Minced lemongrass |
| ½ | tablespoon | Minced garlic |
| 2 | tablespoons | Lime juice |
| 1 | tablespoon | Chili paste |
| 1 | tablespoon | Hoisin |
| 2 | tablespoons | Sesame oil |
| === FILLING === | ||
| 1 | small | Napa cabbage; cut fine chiffonade |
| 1 | Cucumber; peeled, seeded, | |
| And finely julienned | ||
| 2 | Red peppers; finely julienned | |
| 1 | Carrot; finely julienned | |
| 2 | tablespoons | Minced ginger |
| 2 | tablespoons | Chopped cilantro -; (to 3 tbspns) |
| 2 | tablespoons | Chopped mint; (to 3 tbspns) |
| 2 | tablespoons | Nuoc Cham - (to 3 tbspns); (see above) |
| 4 | ounces | Shredded chicken breast |
| 4 | ounces | Sliced beef sirloin tip |
| 4 | ounces | Coarsely-chopped shrimp |
| === TRADITIONAL GARNISH PLATTER === | ||
| 12 | smalls | Lettuce leaves -; (to 16) |
| 10 | Sprigs mint -; (to 12) | |
| 10 | Sprigs cilantro -; (to 12) | |
| 1 | Cucumber; cut small spears | |
| ½ | cup | Mung bean sprouts |
| 1 | Carrot; julienned | |
| 10 | Chiles - (to 12); preferably fresh Thai | |
| Bird | ||
| 10 | Lime wedges -; (to 12) | |
Directions
Nuoc Cham: Assemble all ingredients and let stand in a bowl that it may be presented in later. Marinade: Blend all marinade ingredients together. Set aside. Filling: Cut all vegetables carefully and mix with herbs. Wait to season with Nuoc Cham until you are ready to roll. Brush chicken, beef and shrimp with marinade and cook, preferably on grill. Cool after grilling.
Cut chicken, beef and shrimp into desired size and toss with any leftover marinade to season. To Assemble and Serve: Soak the rice papers a few at a time in hot water. Have a towel ready to work on and to take up some of the extra moisture. Have your fillings ready and seasoned. Roll a variety of salad rolls (some just chicken, just vegetable, some combos, etc.) until all filling and wrappers are used. Arrange the garnishes on a platter along with the fresh salad rolls and the Nuoc Cham dipping sauce. Tradition has it that the guests using a lettuce leaf as a cup will garnish his or her own salad roll as they choose and dip into Nuoc Cham. This recipe yields 8 servings. Comments: These are like unfried spring rolls and are quite fresh and delicious. Nuoc Cham is a tractional South East Asian condiment that is served with the salad rolls.
Source: "CHEF DU JOUR - (Show # DJ-9386) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-28-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Stan Frankenthaler
Converted by MM_Buster v2.0l.