Vietnamese Salad Rolls With Chicken Shrimp And Beef Recipes

Steps:

• Bring water to a boil in each of the 3 large pots. Salt the water as it reaches a boil. In another pot of boiling, salted water, add the chicken. Reduce the heat and simmer until cooked through, about 6 to 8 minutes. Chill fully in an ice bath and drain. Slice into thin strips and place in a bowl. Refrigerate until ready to use.
• Leaving the shrimp in their shells, drop them into 1 pot of boiling, salted water and cook for about 4 minutes. Remove with a slotted spoon to an ice bath until fully chilled. Peel each shrimp, discarding the shells, and slice in half down the length of the shrimp so that you have 2 flat, identical crescent-shaped pieces. Place in a bowl and refrigerate until ready to use.
• Drop the bean thread noodles into the third pot of boiling salted water and cook until done, about 2 to 3 minutes. Drain and cool under cold, running water. When cooled, sprinkle with a little sesame oil, to taste. Toss the noodles until they are all lightly coated with the sesame oil. Place in a bowl and refrigerate until ready to use. When ready to assemble the rolls, line up all of the components?the chicken, shrimp, noodles, lettuce, cucumbers, carrots, mint, and basil, in their own containers?on the work surface or table.
• Fill a large, flat bowl with warm water, making sure it is large enough to fit the rice paper wrappers. Lay a clean towel on the workspace in front of you. Carefully dip the round wrapper into the water, just to get it wet all over, trying not to crack it. It will still be slightly hard. Remove it from the water and lay it onto the clean towel, where it will continue to soften.
• Layer a small amount of each of the ingredients on the bottom 1/3 of the wrap. Start with a few strips of chicken, then 2 to 3 pieces of shrimp, then some noodles, then some lettuce, then some slices of cucumber, followed by some shreds of carrot, and then a pinch each of mint and basil. Fold up the bottom 1/3, fold in the sides and roll up the rest of the length to make an egg roll shape. Set aside and continue with the rest of the ingredients until all of the rice wrappers are used.
• Serve with soy sauce for dipping.

Steps:

• Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
• In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
• In another small bowl, mix the hoisin sauce and peanuts.
• Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Steps:

• In a big bowl, soak the rice-stick vermicelli in hot water to cover until softened and pliable, about 15 minutes; drain in a colander, rinse under cold water, and drain well again.
• In a small bowl, whisk the rice vinegar, fish sauce, and sugar together until the sugar dissolves.
• Add the vermicelli to a nonreactive salad bowl along with chicken, carrots, cabbage, basil, mint, cilantro, and rice vinegar mixture; toss to combine.
• Put a double thickness of paper towel on a work surface, and fill a shallow baking pan with warm water.
• Check the rice paper rounds and use only those that have no holes.
• Soak 1 round in warm water until pliable, about 30 seconds to 1 minute; carefully transfer to paper towels.
• Place ½ cup filling across the bottom third (the part nearest you) of the rice paper; fold the bottom half of the rice paper over the filling and begin rolling it up tightly, stopping at the halfway point.
• Fold in the ends and continue rolling.
• Transfer the salad roll, seam side down to a plate and cover with dampened paper towels.
• Make 9 more rolls in same manner.
• To serve, cut the rolls in half crosswise; stand pieces upright; serve with dipping sauce.
• The salad rolls can be made 4 hours ahead and chilled, covered with lightly dampened paper towels and then with plastic wrap; let them sit at room temperature for 30 minutes before serving.

Steps:

• Fill a large bowl with warm water. Soak one rice wrapper in the water until soft (a couple of seconds). Lay wrapper flat.
• In a row across the center, place two shrimp halves, then below that a handful of vermicelli, then basil, mint, cilantro, and lettuce, leaving two inches free on each side.
• Fold uncovered sides inward, then then tightly roll the wrapper, starting with the lettuce which should be closest to you.
• Repeat for remaining wrappers.
• In a small bowl, mix Hoisin sauce, peanut butter, chili sauce, and peanuts. Use as dipping sauce for the completed rolls.