Friday, 13 December 2013

Recipe Roadtest: Vietnamese Rice Paper Rolls

Hello Fellow Nom Seekers!

I'm roadtesting what I figured is the recipe for BBQ chicken rice paper rolls served at Roll'd restaurants around town.  Although Roll'd is not exactly handing out their recipe, it is not hard to figure what they put in it.  The hard part is the actual rolling... so please pardon my rather ham-fisted attempts.  Whilst they might look at bit like I rolled them with my feet instead of my hands, let me assure you they tasted great!

I made a few tweaks to the traditional rice paper rolls to make it less carb-y.  Namely I substituted half of the rice noodles with bean sprouts. I also added chopped Vietnamese mint into the actual chicken mixture for extra green stuff. 


Ingredients for approximately 15 rolls (depends on how fat you roll them):
  • 15 sheets of rice paper
  • 2 cups of rotisserie chicken, shredded
  • bunch of Vietnamese mint, chopped
  • half a bunch of coriander, chopped
  • 3 tablespoon of fish sauce
  • Rice noodles, I used two patties
  • 2 cups of bean sprouts
  • 5 tablespoons of hoi sin sauce
  • 1 tablespoon of sesame oil
  • 3 tablespoon of egg mayonnaise
  • 1 tablespoon of Sriracha chilli sauce
Method:
  • Bring water to a boil in a large pot.  Once boiling, put your noodles in and cook for the duration specified on the packet. 
  • Once the noodles are cooked, place your bean sprouts into the hot water with the noodles.  Let this sit for 3 - 4 minutes before rinsing with cold water.  Drain both noodles and bean sprouts. 
  • Mix coriander, mint, chicken and fish sauce in a large bowl. 
  • Place tepid water in a shallow dish.  Dunk one sheet of rice paper into the water to rehydrate.  Once soft, take rice paper onto another dry plate. 
  • Place a spoonful of the chicken and herb mixture and bean sprouts and noodle mixture onto the rice paper. 
  • Fold up the sides and the end closest to you.  Roll away from you until you end up with a little cylinder. 
  • Place onto clean plate and cover with cling film until you have completed all your rolls. 
  • To make the hoi sin dipping sauce:  mix hoi sin sauce, a few drops of hot water and sesame oil. 
  • To make chilli mayo:  mix mayo and chilli sauce together. 
  • Enjoy! 



Until next time,
Nom Seeker, Glutt
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