Rollitos de ensalada vietnamitas

Ingredientes

• 1 lb chicken (thinly sliced, or other protein of choice such as sirloin, pork shoulder, whole shrimp, or firm tofu)
• 1 tbsp sugar
• 1 tbsp ginger (minced)
• 2 cloves garlic (crushed)
• 1 stalk lemongrass (minced)
• 1 Thai bird’s eye chili (sliced, optional)
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp oil
• 12 rice paper (round preferred)
• 12-24 leaves lettuce (red or green leaf preferred)
• 1/2 English cucumber (julienned)
• 12 sprigs cilantro
• 24 leaves mint
• 24 leaves Thai basil (optional)
• 2 bundles rice vermicelli (optional)

Preparación

1. 1

   At least 1 hour before (overnight is better), marinate the protein: crush 1 tablespoon of sugar, the ginger, garlic, lemongrass, and Thai chili (if using) in a mortar and pestle. Combine with your protein of choice with the fish sauce, oyster sauce, and oil. Mix well, then cover and store in the fridge.

2. 2

   Add a bit of oil to a skillet and fry your protein until well charred on both sides, in batches, depending on your skillet size. Remove from the pan. Alternatively, grill your protein until cooked on a tabletop grill or teppan.

3. 3

   One at a time, dip the rice paper into a bowl of warm tap water. Lay it out on a flat surface. To the bottom third of the round, add a leaf or two of lettuce, then the protein, a small amount of vermicelli, vegetables, and herbs.

4. 4

   Fold up the bottom of the rice paper wrapper up and over the filling. Fold in the two sides over the filling.

5. 5

   Roll up, from the bottom of the roll towards the top, tucking and rolling. Repeat as needed and enjoy dipped in your sauce of choice.