Dairy-Free Vietnamese Chicken Salad Rolls (Gỏi cuốn)

Ingredients

• 12 sheets Rice paper wrappers
• 1 pound Cooked chicken breast
• 4 ounces Rice vermicelli noodles
• 1 cup Shredded carrots
• 1 cup Shredded lettuce
• 1/2 cup Fresh mint leaves
• 1/2 cup Fresh cilantro leaves
• 1/4 cup Dairy-free fish sauce
• 2 tablespoons Lime juice
• 1 tablespoon Soy sauce
• 1 teaspoon Maple syrup
• 1 clove Garlic
• 1/4 teaspoon Red chili flakes

Instructions

1. 1In a small bowl, whisk together the 1/4 cup dairy-free fish sauce, 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 teaspoon maple syrup, 1 minced clove garlic, and 1/4 teaspoon red chili flakes until well combined. Set this dipping sauce aside.
2. 2Bring 6 cups (1.4 liters) of water to a rolling boil in a medium pot over high heat (212°F / 100°C). Add the 4 ounces of rice vermicelli noodles and cook for 2-3 minutes, or until the noodles are tender but still have a slight bite. Immediately drain the noodles using a colander and rinse them thoroughly with cold water to stop the cooking process. Set the rinsed noodles aside to drain completely. Slice the 1 pound of cooked chicken breast into thin strips, approximately 1/4-inch (0.6 cm) wide and 2-3 inches (5-7.5 cm) long.
3. 3Arrange the sliced chicken breast, drained rice vermicelli noodles, 1 cup shredded carrots, 1 cup shredded lettuce, 1/2 cup fresh mint leaves, and 1/2 cup fresh cilantro leaves on a clean work surface. Fill a shallow dish, wider than the rice paper wrappers, with warm water (approximately 100-110°F / 38-43°C).
4. 4Submerge one of the 12 rice paper wrappers into the warm water for 15-20 seconds, until it is soft and pliable. Carefully lift the softened wrapper from the water, allowing any excess water to drip off, and lay it flat on a clean, slightly damp work surface. In the lower third of the wrapper, arrange a small amount of the cooked rice vermicelli noodles, a few strips of the sliced chicken breast, approximately 1 tablespoon of the 1 cup shredded carrots, 1 tablespoon of the 1 cup shredded lettuce, a few leaves from the 1/2 cup fresh mint leaves, and a few leaves from the 1/2 cup fresh cilantro leaves.
5. 5Fold the left and right sides of the rice paper wrapper inward over the filling. Starting from the bottom edge of the wrapper closest to you, tightly roll the wrapper upwards, away from you, to fully enclose the filling and form a compact spring roll.
6. 6Repeat Step 4 and Step 5 with the remaining 11 rice paper wrappers and the rest of the prepared filling ingredients until all 12 rolls are completed.
7. 7Serve the 12 finished spring rolls immediately with the prepared dairy-free dipping sauce.

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