Vietnamese Salad Rolls with Chicken, Shrimp and Beef Recipe

Name: Vietnamese Salad Rolls with Chicken, Shrimp and Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 rice paper sheets (available in Chinatown); 1 cup fish sauce; 4 tablespoons lime juice; 1 teaspoon garlic, minced; 2 teaspoons chili; 4 tablespoons water; 2 tablespoons sugar; 1 tablespoon ginger; 2 tablespoons lemongrass; 1/2 tablespoon garlic; 2 tablespoons lime; 1 tablespoon chili paste; 1 tablespoon hoisin; 2 tablespoons sesame oil; 1 small napa cabbage, fine chiffonade; 1 cucumber, peeled, seeded and finely julienned; 2 red peppers, finely julienned; 1 carrot, finely julienned; 2 tablespoons ginger, minced; 2 to 3 tablespoons cilantro, chopped; 2 to 3 tablespoons mint, chopped; 2 to 3 tablespoons nuoc cham; 4 ounces shredded chicken breast; 4 ounces sliced beef sirloin tip; 4 ounces coarsely chopped shrimp; 12 to 16 small lettuce leaves; 10 to 12 sprigs of mint; 10 to 12 sprigs of cilantro; 1 cucumber, cut into small spears; 1/2 cup mung bean sprouts

Servings: persons

24 rice paper sheets (available in Chinatown)
1 cup fish sauce
4 tablespoons lime juice
1 teaspoon garlic, minced
2 teaspoons chili
4 tablespoons water
2 tablespoons sugar
1 tablespoon ginger
2 tablespoons lemongrass
1/2 tablespoon garlic
2 tablespoons lime
1 tablespoon chili paste
1 tablespoon hoisin
2 tablespoons sesame oil
1 small napa cabbage, fine chiffonade
1 cucumber, peeled, seeded and finely julienned
2 red peppers, finely julienned
1 carrot, finely julienned
2 tablespoons ginger, minced
2 to 3 tablespoons cilantro, chopped
2 to 3 tablespoons mint, chopped
2 to 3 tablespoons nuoc cham
4 ounces shredded chicken breast
4 ounces sliced beef sirloin tip
4 ounces coarsely chopped shrimp
12 to 16 small lettuce leaves
10 to 12 sprigs of mint
10 to 12 sprigs of cilantro
1 cucumber, cut into small spears
1/2 cup mung bean sprouts
1 carrot, julienned
10 to 12 chiles (preferably fresh Thai Bird)
10 to 12 lime wedges

1
Soak the rice papers a few at a time in hot water.
2
Have a towel ready to work on and to take up some of the extra moisture.
3
Have your fillings ready and seasoned.
4
Roll a variety of salad rolls (some just chicken, just vegetable, some combos, etc.)
5
until all filling and wrappers are used.
6
Arrange the garnishes on a platter along with the fresh salad rolls and the nuoc cham dipping sauce.
7
Tradition has it that the guests using a lettuce leaf as a cup will garnish his or her own salad roll as they choose and dip into nuoc cham.
8
Cut all vegetables carefully and mix with herbs.
9
Wait to season with nuoc cham until you are ready to roll.
10
Brush chicken, beef and shrimp with marinade and cook, preferably on grill.
11
Cool after grilling.
12
Cut chicken, beef and shrimp into desired size and toss with any leftover marinade to season.

2738

kcal

Calories

Fat

547

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 33 ingredients. The key ingredients include: 24 rice paper sheets (available in Chinatown), 1 cup fish sauce, 4 tablespoons lime juice, 1 teaspoon garlic, minced, and more.

Yes, Vietnamese Salad Rolls with Chicken, Shrimp and Beef falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vietnamese Salad Rolls with Chicken, Shrimp and Beef

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