Vietnamese cold spring rolls with shrimp, chicken and rice noodles
1 serving
15 minutes
Vietnamese cold spring rolls are a culinary masterpiece that combines freshness, lightness, and harmony of flavors. This recipe originated in sunny Vietnam, where cooking traditions are passed down through generations. The translucent rice paper gently wraps juicy shrimp, fragrant chicken fillet, and thin rice noodles, creating an incredible combination of textures. Soy sprouts add crunchiness while mint adds freshness. Vietnamese peanut sauce with hints of carrot, sugar, and vinegar fills the dish with unique richness. These rolls are perfect for a light snack or festive table, offering gastronomic pleasure and a sense of journey to the exotic world of Vietnam.
1
Make the sauce: crush the peanuts, pour in carrot juice, add sugar, vinegar, and mix.
- Peanuts: 10 g
- Freshly squeezed carrot juice: 100 ml
- Sugar: 1 teaspoon
- Vinegar: 0.5 teaspoon
2
Soak the rice paper in cold water for 1-2 minutes.
- Rice paper: 10 g
3
Soak the rice noodles in boiling water for 10 minutes.
- Rice noodles: 40 g
4
Place shrimp, rice noodles, soybean sprouts, and boiled chicken breast on soaked rice paper and wrap it.
- Cooked peeled prawns: 10 g
- Rice noodles: 40 g
- Soybean sprouts: 1 g
- Chicken breast fillet: 10 g
5
Place the finished roll on a salad leaf and garnish with mint, serve the Vietnamese sauce (25 g) separately.
- Lollo rosso lettuce: 4 g
- Mint: 1 sprig
