Vietnamese Fresh Summer Rolls and Sweet Birds Eye Chilli Dipping Sauce

A tasty and affordable dish.

Ingredients


  • 1 poached leg of chicken (skin off and shredded)
  • 1 medium carrot peeled
  • 0.50 medium cucumber (de-seeded)
  • 2 scallions trimmed
  • 2 oz clear vermicelli glass noodles
  • 0.50 cup fresh mint leaves
  • 0.50 cup fresh basil leaves
  • 8 sheets dried rice paper
  • 1-teaspoon light soy sauce
  • 3 cup warm to hot water
  • for the sweet birds eye chilli dipping sauce:
  • 1.50 cup warm water
  • 1 bird’s eye chilli chopped fine
  • 1 tblsp brown sugar
  • 1 tblsp fish sauce
  • 1 tblsp light soy sauce
  • 2 tblsp rice wine vinegar (can be substituted with white wine vinegar)

Method

  1. In a large pot add a 1.4 kg whole chicken, one bulb of garlic crushed, 1 onion halved, 2 cups light soy sauce, ¼ cup sea salt.
  2. Poach for 1 hour 15 minutes. Take out of the water and let rest to completely cool. Take off one leg and thigh and reserve the remaining chicken.
  3. Skin the leg and thigh and take off all the meat and shred into bite size pieces.
  4. Drizzle the soy sauce over the chicken and let stand until assembly.
  5. Cut the carrot and cucumber into 2 inch pieces and julienne into matchsticks and set aside.
  6. Cut the scallions very thinly on a bias and set aside.
  7. Soak the rice noodles in some warm water for 45 minutes, drain and cut into bite size strands. In a large bowl add the warm water. Immerse one sheet of rice paper and soak for 5 seconds.
  8. Lift out and shake excess water off. Lay down on a work surface.
  9. Add some noodles, chicken, vegetables and herbs on the bottom of the paper facing you. Roll the paper over the ingredients once.
  10. Fold in the sides and continue to roll until everything is sealed.
  11. Repeat with the remaining ingredients. These rolls can be covered with a damp cloth until ready to serve.
  12. Sweet Birds eye Chilli Dipping Sauce:
  13. Add the sugar to the warm water and dissolve. Add the remaining ingredients, refrigerate and let stand for one hour before serving.




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