Vietnamese Summer Rolls

My dear friend Stephanie taught me how to make these yummy summer rolls. She's a cooking genius and has taught me a few of her mad skills over the last few years. I'm so glad I had the chance to learn from her before she moves to Beijing in a few short months. (Insert sad, crying face here.)

I like to serve these rolls with this peanut sauce and feel the need to point out and emphasize how kick-ass it is. Seriously. Every time I make it I'm pretty impressed with myself. And thankful to Ina Garten for being another cooking genius.

You can also play around with what goes inside. Other options could include: shrimp, tofu, avocado, red pepper, cabbage, lettuce.

VIETNAMESE SUMMER ROLLS

Chicken Marinade

• 3 cloves garlic
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons lime juice (or lemon)
• 1 tablespoon sesame oil
• 2 teaspoons black pepper
• 4 chicken breasts, cut into small chunks

Summer Rolls

• rice paper 
• rice vermicelli (or bean thread noodles) 
• cucumber, seeded and cut into long matchsticks 
• carrots, grated
• Thai basil leaves
• mint leaves
• cilantro leaves 

Noodles

• 1 tablespoon sesame oil
• 1-2 tablespoons soy sauce
• juice of 1 lime (or lemon) 

Whisk garlic, fish sauce, brown sugar, lime juice, sesame oil, and pepper together and pour over chicken in a shallow dish. Let marinate for 20 minutes or longer. 

While chicken is marinating, soak noodles in hot water for 10-15 minutes or until soft, but still chewy. When noodles have reached desired softness, drain and cut strands into smaller chunks.

Saute chicken in large sauce pan over medium heat until cooked through. Remove from pan, leaving marinade behind. Let chicken cool and shred, 

Add noodles to remaining marinade and stir fry. Add sesame oil, soy sauce, and lime juice. Taste and add more sesame, soy, or lime juice, until sufficiently flavorful. 

Add hot water to a shallow pie plate.  

Dip and spin rice papers until softened. 

Lay rice paper on wooden paper and fill with noodles, chicken, cucumber sticks, carrots, basil, mint, and cilantro. 

Roll and seal tightly. 

These are best eaten soon after making, but can be stored in the refrigerator for a day or two. I use parchment to separate the rolls so they don't stick together.  

Serve with room temperature peanut sauce or other dipping sauce of choice.

Source: Stephanie Moy