Vietnamese Rice-Paper Rolls Recipe

Name: Vietnamese Rice-Paper Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 oz bean thread noodles; 1 tbsp peanut oil; 1 1/3 lbs boneless skinless chicken breasts; 1/3 cup peanut oil, extra; 1 tsp sesame oil; 1/3 cup mirin; 2 tbsp finely chopped fresh lemon grass; 2 tsp fish sauce; 2 tsp kecap manis (thick sweet soy sauce); 1 piece (1 1/2 inches) fresh ginger, finely chopped; 2 cloves garlic, crushed; 1/2 cup finely shredded fresh mint; 1 None red onion, thinly sliced; 1/2 cup roasted unsalted cashews, finely chopped; 1 cup bean sprouts; 2 tbsp finely grated lime peel; 4 None fresh small red Thai chili peppers, finely chopped; 24 sheets rice paper rounds (8 inches); 24 None fresh mint leaves; None None FOR THE DIPPING SAUCE; 1/2 cup mirin; 1/4 cup kecap manis (thick sweet soy sauce); 1/3 cup lime juice

Servings: persons

3 oz bean thread noodles
1 tbsp peanut oil
1 1/3 lbs boneless skinless chicken breasts
1/3 cup peanut oil, extra
1 tsp sesame oil
1/3 cup mirin
2 tbsp finely chopped fresh lemon grass
2 tsp fish sauce
2 tsp kecap manis (thick sweet soy sauce)
1 piece (1 1/2 inches) fresh ginger, finely chopped
2 cloves garlic, crushed
1/2 cup finely shredded fresh mint
1 None red onion, thinly sliced
1/2 cup roasted unsalted cashews, finely chopped
1 cup bean sprouts
2 tbsp finely grated lime peel
4 None fresh small red Thai chili peppers, finely chopped
24 sheets rice paper rounds (8 inches)
24 None fresh mint leaves
None None FOR THE DIPPING SAUCE
1/2 cup mirin
1/4 cup kecap manis (thick sweet soy sauce)
1/3 cup lime juice

1
Place noodles in medium heatproof bowl; cover with boiling water. Let stand until just tender; drain. Cut into 1 1/2-inch lengths.
2
Heat 1 tbsp peanut oil in large skillet on medium-high heat. Cook chicken until browned on both sides and cooked through. Cut chicken into thin slices.
3
Combine 1/3 cup peanut oil, sesame oil, mirin, lemon grass, fish sauce, kecap manis, ginger, garlic and shredded mint in large bowl. Stir in noodles, chicken, onion, cashews, bean sprouts, lime peel and chili pepper. Cover; refrigerate for 30 mins.
4
Meanwhile, for the dipping sauce, combine mirin, kecap manis and lime juice in a medium bowl.
5
Place 1 sheet of rice paper in shallow dish of warm water until just softened; lift from water carefully. Place on work surface covered with clean tea towel. Place 1 mint leaf in center of rice paper; top with 1 heaping tablespoon of filling. Roll to enclose, folding in ends (roll should be about 3 inches long). Repeat with remaining rice paper sheets, mint and filling.
6
Serve rolls with dipping sauce.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 oz bean thread noodles, 1 tbsp peanut oil, 1 1/3 lbs boneless skinless chicken breasts, 1/3 cup peanut oil, extra, and more.

Yes, Vietnamese Rice-Paper Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Rice-Paper Rolls

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