VIETNAMESE RICE PAPER ROLLS - Cook with K.P SE5 EP23

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while chicken is often more affordable.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: cabbage strips

Zucchini noodles lower carbs, and cabbage strips are budget-friendly.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce

Sunflower seed butter is nut-free, and soy sauce is a cost-effective alternative.

mint leaves

🥗Healthier: cilantro

💰Cheaper: parsley

Cilantro offers a fresh flavor, while parsley is widely available.

Pull apart leftover chicken, removing skin, cartilage, and bones for clean meat.

In a bowl, mix chicken with 3 tablespoons of rice vinegar, 1-2 tablespoons of Chinese rice wine, and 1-2 teaspoons of fish sauce to marinate.

Place the marinated chicken in the fridge to chill and absorb flavors.

Cut 50 grams of vermicelli noodles into manageable pieces, about six pieces.

Soak a rice paper sheet in warm water until soft, being careful not to over-soak it.

Lay the softened rice paper on a kitchen towel to absorb excess water.

Add a small amount of vermicelli noodles onto the rice paper.

Place some marinated chicken on top of the noodles.

Add a couple of mint leaves, fresh coriander, Thai basil leaves, and bean sprouts on top.

Roll the rice paper tightly from the bottom towards the top, folding in the edges halfway through the roll.

Repeat the process for additional rolls, adjusting the amount of mint to taste.

Serve the rice paper rolls with chili oil or Vietnamese style peanut sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens