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Vietnamese Summer Rolls Recipe

Vietnamese Summer Rolls Recipe

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Ingredients:

Serving

3 large pots , filled 3/4 of the way with water
3 boneless, skinless chicken breasts
ice bath, for chilling the blanched ingredients
1 lb medium shrimp
8 lb bean thread noodles (glass noodles)
sesame oil , to taste
1/2 head iceberg lettuce, shredded
2 cucumbers, peeled, seeded and julienned
1 lb carrots, peeled and grated
1 bunch fresh mint, leaves washed , picked and sliced thinly
1 bunch fresh basil, leaves washed , picked and sliced thinly
1 package large round rice paper wrappers
soy sauce, for dipping

Directions:

Bring water to a boil in each of the 3 large pots. Salt the water as it reaches a boil. In another pot of boiling, salted water, add the chicken. Reduce the heat and simmer until cooked through, about 6 to 8 minutes. Chill fully in an ice bath and drain. Slice into thin strips and place in a bowl. Refrigerate until ready to use.
Leaving the shrimp in their shells, drop them into 1 pot of boiling, salted water and cook for about 4 minutes. Remove with a slotted spoon to an ice bath until fully chilled. Peel each shrimp, discarding the shells, and slice in half down the length of the shrimp so that you have 2 flat, identical crescent-shaped pieces. Place in a bowl and refrigerate until ready to use.
Drop the bean thread noodles into the third pot of boiling salted water and cook until done, about 2 to 3 minutes. Drain and cool under cold, running water. When cooled, sprinkle with a little sesame oil, to taste. Toss the noodles until they are all lightly coated with the sesame oil. Place in a bowl and refrigerate until ready to use. When ready to assemble the rolls, line up all of the components?the chicken, shrimp, noodles, lettuce, cucumbers, carrots, mint, and basil, in their own containers?on the work surface or table.
Fill a large, flat bowl with warm water, making sure it is large enough to fit the rice paper wrappers. Lay a clean towel on the workspace in front of you. Carefully dip the round wrapper into the water, just to get it wet all over, trying not to crack it. It will still be slightly hard. Remove it from the water and lay it onto the clean towel, where it will continue to soften.
Layer a small amount of each of the ingredients on the bottom 1/3 of the wrap. Start with a few strips of chicken, then 2 to 3 pieces of shrimp, then some noodles, then some lettuce, then some slices of cucumber, followed by some shreds of carrot, and then a pinch each of mint and basil. Fold up the bottom 1/3, fold in the sides and roll up the rest of the length to make an egg roll shape. Set aside and continue with the rest of the ingredients until all of the rice wrappers are used.
Serve with soy sauce for dipping.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1690.82 Kcal (7079 kJ)
Calories from fat	176.27 Kcal
		% Daily Value*
Total Fat	19.59g	30%
Cholesterol	84.96mg	28%
Sodium	1111.57mg	46%
Potassium	603.52mg	13%
Total Carbs	348.54g	116%
Sugars	3.21g	13%
Dietary Fiber	6.92g	28%
Protein	24.54g	49%
Vitamin C	4.7mg	8%
Vitamin A	0.5mg	15%
Iron	8.5mg	47%
Calcium	143.5mg	14%

Amount Per 100 g
Calories	251.65 Kcal (1054 kJ)
Calories from fat	26.23 Kcal
		% Daily Value*
Total Fat	2.91g	30%
Cholesterol	12.64mg	28%
Sodium	165.44mg	46%
Potassium	89.82mg	13%
Total Carbs	51.87g	116%
Sugars	0.48g	13%
Dietary Fiber	1.03g	28%
Protein	3.65g	49%
Vitamin C	0.7mg	8%
Vitamin A	0.1mg	15%
Iron	1.3mg	47%
Calcium	21.4mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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