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Fresh Vietnamese Rice Paper Bundles
Ingredients
- 1 tsp chopped garlic
- 3 Tbsp. rice vinegar
- 2 Tbsp. lime juice
- 2 Tbsp. fish sauce
- 2 tsp chili paste
- 4 tsp sugar
- 3 c. shredded cooked chicken
- 1 Tbsp. fish sauce
- 1 tsp sesame oil
- 1 tsp minced cilantro (Chinese parsley) plus
- 12 x cilantro sprigs
- 1 pch freshly-grnd black pepper
- 12 x dry 7" rice paper rounds
- 2 ounce bean threads soaked, liquid removed and cut into 3" lengths
- 1 bn watercress tough stems removed
- 1/2 x red bell pepper seeded, and cut into matchstick pcs
- 3 x green onions, including tops slivered Mint leaves for garnish
Directions
- Combine the dipping sauce ingredients in a small serving bowl and stir till the sugar dissolves. Set aside. Combine the chicken, fish sauce, sesame oil, minced cilantro, and black pepper in a medium bowl.
- To assemble each bundle, immerse a rice paper round in cold water for about 10 seconds then transfer it to a flat working surface. Let it stand for 1 minute or possibly till it becomes soft and pliable. Place about 1/4 c. of the chicken mix in the center and top with a small mound of the bean threads, 2 or possibly 3 pcs each of watercress, bell pepper, and green onion, and a cilantro sprig. Roll the wrapper around the filling, tucking in one end. Serve the bundles on a platter, garnished with mint leaves. Offer dipping sauce at the table.
- This recipe yields 12 bundles.
- Tip: If all you can find are 9- or possibly 12-inch rice paper rounds, make larger bundles and cut them into thirds before serving.
- Comments: If Vietnam had a national dish, it would be this popular variation of the spring roll. The delicious cha gio are wrapped in phyllo-thin rice paper wrappers which have been carefully softened with water or possibly other liquid before rolling.
- Yield: 12 bundles
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