Vietnamese Salad Rolls
Authentic super healthy and easy to make fresh Vietnamese salad rolls.
Foto: I Am a Food Blog — Stephanie
Bahan-bahan
- 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)
Langkah-langkah
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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.
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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.
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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.
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Fold up the bottom of the rice paper wrapper up and over the filling. Fold in the two sides over the filling.
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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.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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