Vietnamese Fresh Spring Rolls

22 May

We chanced upon The Orange Lantern at Ion Orchard on two separate occasions and we dare say, it serves the best Vietnamese cuisine ever!

We had their Rice Paper Rolls with Chicken and Prawns, Vietnamese Imperial Rolls, Chicken Wrap, Special Beef Noodle Soup and Grilled Chicken Chop with Rice. And I must say, it’s super duper delicious! And this of course, intrigued me to do some research and make my very own Vietnamese appetizer 🙂

I decided to make some grilled chicken as it’d be more filling as compared to prawns. And this was such a nice complement to the Stewed Beef Noodle Soup which I cooked during the weekend. And here’s the recipe, just for you.

Ingredients

Grilled Chicken:

  • 2 chicken thigh meat, sliced thinly
  • 2 garlic cloves, minced
  • 2 shallots, minced
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon ground black pepper
  • 1 tablespoon vegetable oil

Hoisin Peanut Dipping Sauce:

  • 3 tablespoons hoisin sauce
  • 1 teaspoon smooth peanut butter

Spring Roll Assembly:

  • About 5 rice paper wrappers
  • 2 small packets (100 gm each) rice vermicelli
  • 1 1/3 tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped coriander leaves
  • 5 Lollo Bionda lettuce leaves, chopped

Directions

In a bowl, combine all ingredients for the grilled chicken. Let marinade for about 20 minutes. Grill the chicken for about 2 – 3 minutes or until desired texture.

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 3 – 5 seconds to soften. Lay wrapper flat. In a row across the centre, place the lettuce, a handful of vermicelli, mixed herbs and chicken, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In a small bowl, mix the hoisin sauce and peanut butter. Serve the rolled spring rolls with the hoisin peanut dipping sauce.

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