Vietnamese Salad Rolls
Authentic super healthy and easy to make fresh Vietnamese salad rolls.
Servings: 12 rolls
Calories: 123kcal
Ingredients
Protein
- 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
Rolls
- 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
- 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.
- 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.
- 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.
- Fold up the bottom of the rice paper wrapper up and over the filling. Fold in the two sides over the filling.
- 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.
Notes
Estimated nutrition assumes chicken breast as the protein.
Nutrition
Serving: 1roll | Calories: 123kcal | Carbohydrates: 19.4g | Protein: 8.5g | Fat: 1g | Saturated Fat: 0.01g | Cholesterol: 24mg | Sodium: 250mg | Potassium: 183mg | Fiber: 0.2g | Sugar: 2.3g