Vietnamese Salad Rolls

Authentic super healthy and easy to make fresh Vietnamese salad rolls.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1At 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. 2Add 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. 3One 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. 4Fold up the bottom of the rice paper wrapper up and over the filling. Fold in the two sides over the filling.
5. 5Roll up, from the bottom of the roll towards the top, tucking and rolling. Repeat as needed and enjoy dipped in your sauce of choice.