Vietnamese salad rolls with chicken, shrimp and beef

Yield: 8 servings

Measure Ingredient
24 \N Rice paper sheets; (available in Chinatown)
\N \N === NUOC CHAM ===
1 cup Fish sauce
4 tablespoons Lime juice
1 teaspoon Minced garlic
2 teaspoons Chili
4 tablespoons Water
2 tablespoons Sugar
\N \N === 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
\N \N === FILLING ===
1 small Napa cabbage; cut fine chiffonade
1 \N Cucumber; peeled, seeded,
\N \N And finely julienned
2 \N Red peppers; finely julienned
1 \N 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
12 smalls Lettuce leaves -; (to 16)
10 \N Sprigs mint -; (to 12)
10 \N Sprigs cilantro -; (to 12)
1 \N Cucumber; cut small spears
½ cup Mung bean sprouts
1 \N Carrot; julienned
10 \N Chiles - (to 12); preferably fresh Thai
\N \N Bird
10 \N Lime wedges -; (to 12)

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

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