Gluten-Free Vietnamese Chicken Salad Rolls (Gỏi cuốn)

Ingredients

• 12 sheets Rice paper wrappers
• 1 lb Cooked chicken breast
• 4 oz Rice vermicelli noodles
• 1 cup Carrots
• 1 cup Cucumbers
• 1/2 cup Mint leaves
• 1/2 cup Cilantro leaves
• 1/2 lb Shrimp (optional)
• 1/4 cup Hoisin sauce
• 2 tbsp Soy sauce (gluten-free)
• 1 tbsp Rice vinegar
• 1 clove Garlic
• 1/2 tsp Chili garlic sauce

Instructions

1. 1To cook the 4 oz of rice vermicelli noodles: Bring a medium pot of water to a rolling boil over high heat. Add the 4 oz of rice vermicelli noodles and cook for 2-3 minutes, or until the noodles are tender but still slightly firm to the bite. Immediately drain the noodles in a colander and rinse them thoroughly with cold water to stop the cooking process and prevent sticking. Set the drained noodles aside.
2. 2Mince the 1 clove of garlic. In a small bowl, combine the 1/4 cup hoisin sauce, 2 tbsp gluten-free soy sauce, 1 tbsp rice vinegar, the minced 1 clove of garlic, and 1/2 tsp chili garlic sauce. Stir until all ingredients are well combined to create the dipping sauce.
3. 3Prepare the remaining filling ingredients: Slice the 1 lb of cooked chicken breast into thin strips, approximately 1/4-inch (0.6 cm) wide. Shred the 1 cup of carrots into fine julienne strips. Slice the 1 cup of cucumbers into thin strips, approximately 1/4-inch (0.6 cm) wide.
4. 4Prepare your rolling station: Fill a large, shallow dish (wider than the rice paper wrappers) with warm water, approximately 100-110°F (38-43°C). Dip one of the 12 rice paper wrappers into the warm water for 10-20 seconds, or until it becomes soft and flexible. Carefully lay the softened wrapper flat on a clean, damp cutting board or work surface.
5. 5Assemble the roll: Arrange a small portion (approximately 1/12th of each) of the sliced 1 lb cooked chicken breast, cooked 4 oz rice vermicelli noodles, shredded 1 cup carrots, sliced 1 cup cucumbers, 1/2 cup mint leaves, and 1/2 cup cilantro leaves in a horizontal line across the lower third of the softened wrapper, leaving about 1 inch (2.5 cm) clear on each side. If you are using the 1/2 lb shrimp, place a small portion of it on top of these ingredients.
6. 6Roll the wrapper: Fold the left and right sides of the wrapper inward over the filling. Then, starting from the bottom edge of the wrapper closest to you, tightly roll the wrapper upwards towards the top, creating a snug cylinder that completely encloses the filling. Repeat steps 4-6 with the remaining 11 rice paper wrappers and filling ingredients until all rolls are assembled.
7. 7Serve the 12 prepared salad rolls immediately with the dipping sauce from Step 2.

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