Sunday, January 2, 2011
Rice paper rolls is a typical entree item in most Vietnamese restaurant. It is shape like a spring roll however rice paper rolls skin is soft and translucent and not deep fried. The most common fillings used are prawn, vermicelli and lettuce.
Fillings that I decided to use is none of the above. Again, am trying to be resourceful and used whatever that is in my pantry. At the end, I opted for mixed salad greens, chicken tenderloin strips, enoki mushrooms, raisins and chopped hazelnuts. As for the sauce (note: dipping sauce is important with rice paper rolls as without it, it is basically tasteless!), I came up with this idea of combining soy, mirin and coriander which was not too bad. Anyways, recipe as per below - enjoy trying!
(makes 8 rice paper rolls)
8 rice paper sheets - can be bought from Asian grocery stores or the Asian section of major supermarkets, usually comes in a packet with more than 20 sheets in a packet.
2 chicken tenderloin strips
A handful of mixed salad greens, roughly chopped
A handful of raisins
A handful of roasted hazelnuts, roughly chopped
A handful of enoki mushroom
1 stalk of Coriander, chopped to small pieces
4tbs of light soy sauce
1tbs of mirin
A pot of boiling water - to soak and soften the rice paper sheets
1) In a small bowl, combine coriander, soy sauce and mirin. Set aside to allow the coriander to infuse in the sauce.
2) In a small pot of boiling water, cook the chicken tenderloins for 5 minutes. Drain and soak in room temperature water for 5 minutes. Cut or tear into small strips and place in bowl.
3) In a small pot of boiling water, cook the enoki mushroom for 5 minutes. Drain in a sieve and rinse with room temperature water. Squeeze access water and place in bowl.
4) In a baking sheet (deep and wide enough to hold 1/2 - 1 cup of water and rice paper sheet) - place 1 rice paper sheet (you have to do this process 1 at a time or the sheets will stick to one another) on the baking sheet, pour about 1/2 cup of boiling water on to the sheet (ensure enough to cover the sheet). Wait for 1 minute for the sheet to soften. Remove from water and place sheet on to a plate. At this stage you can start assembling.
5) To assemble the roll, place 1/8 quantity of salad greens, chicken strips, enoki mushrooms, raisins and chopped nuts in the middle of soften rice paper sheets and wrap them up as you would a spring roll. Repeat step 4-5 for the remaining sheets. Serve with dipping sauce.
Posted by Private Kitchen Journey at 10:56 PM