Vietnamese Fresh Spring Rolls with Shrimp and Chicken: Tips for Making them great!

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while cooked chicken is often less expensive.

chicken breast

🥗Healthier: grilled chicken thighs

💰Cheaper: canned chicken

Grilled thighs are juicier, and canned chicken offers a budget-friendly alternative.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce

Sunflower seed butter is nut-free, while soy sauce is a cost-effective dipping option.

Put 1 teaspoon of salt in a small saucepan of boiling water.

Cook 1 chicken breast for 20 minutes over low heat, covered.

Cook 5 oz of rice noodles in boiling water for 5 minutes over high heat, then drain and rinse with cold water.

Let the chicken cool after cooking for 20 minutes.

Grate 1 carrot and combine it with 1/4 teaspoon of salt, 1/2 teaspoon of sugar, and 1 tablespoon of white vinegar, then keep aside.

Cut 1/2 cucumber into 10 sticks.

Slice the cooked chicken into thin slices.

Peel 10 oz of cooked shrimp.

Prepare a clean cloth on the board for the rice paper.

Soak one rice paper in hot water at about 140°F until softened, then place it on the damp cloth.

Place the ingredients close to the edge on your side, including herbs like cilantro and spring onion flowers.

Fold the two sides of the rice paper toward the center while keeping them parallel, then roll tightly from the edge to enclose the filling.

Keep the spring rolls under a dry cloth to prevent them from drying out, or wrap them in clean film to keep them soft for 4 hours at room temperature.

Store them in the fridge if not consumed immediately, but note that the rice paper will harden.

Serve with n tum dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens