Vietnamese Summer Rolls
I love to make these rolls on a hot day, they are so refreshing, unusual and taste absolutely wonderful. They are fun for entertaining and kids love them. Over the years I have come up with the Dunkin way of making them and I am happy to share! Here's what you will need!
1 package of Rice Paper Wrappers (the round kind)
2 to 3 chicken breasts
Rice noodle, Vermicelli type
4 green onions
1/2 regular onion
large cucumber, I use the English variety, less seeds
1/4 of a Jicama
Bock Choy or Napa Cabbage or just regular lettuce
bean sprouts (optional)
2 tbl fish sauce
1 tbsp fresh lime juice (I use the juice from an entire lime)
1/4 cup honey
2 tbl Asian Hot Sauce, we like Sirrachi
First salt and pepper your chicken and bake on a non stick baking sheet at 350 for 30 minutes. Remove and set aside to cool.
Once you are able to handle the chicken cut it into long strips and place in a bowl. Add your fish sauce, honey, juice of an entire lime and Asian chili sauce, mix well and taste for seasonings, we like it a bit hot so we add more chili sauce. Set aside.
Prepare your vegetables
slice the carrots, jicama, cucumber, and both types of onion into long strips
chop the lettuce likewise into long strips
Prepare your fresh herbs by washing and drying them
Put some of the noodles it a bowl and cover with boiling hot water. Let the noodles sit in the water for 10 minutes or so. Let drain and place on a plate.
Prepare your peanut sauce or purchase it (for dipping)
1/3 cup smooth peanut butter
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon cayenne, or to taste
1/3 cup water
Assembly the fun part!
You will need to wet the round wrappers, we find the easiest way is to have a bowl of water at the dinner table. You just dip the wrapper, the entire thing in the bowl of water, let drain and place on your plate. Add the chicken, vegetables and noodles and roll up like a burrito!
Dip into your peanut sauce and go for it!
*Shout out to my friend Pam for letting me borrow her Asian platter*