Vietnamese Spring Rolls with Peanut-Free Dipping Sauce (Gỏi Cuốn)

Ingredients

• 12 sheets Rice Paper Wrappers
• 4 oz Rice Vermicelli Noodles
• 8 oz Cooked Chicken Breast
• 4 cups Lettuce
• 1 medium Carrots
• 1 medium Cucumber
• 1/4 cup Mint
• 1/4 cup Cilantro
• 1/4 cup Hoisin Sauce
• 2 tbsp Rice Vinegar
• 1 tbsp Soy Sauce
• 1 tsp Sesame Oil
• 2 tbsp Water

Instructions

1. 1Cook the 4 oz Rice Vermicelli Noodles in a large pot of boiling water for 3 minutes, or until tender. Drain the noodles and rinse them under cold water to stop the cooking. Set aside.
2. 2Prepare the dipping sauce by combining the 1/4 cup Hoisin Sauce, 2 tbsp Rice Vinegar, 1 tbsp Soy Sauce, 1 tsp Sesame Oil, and 2 tbsp Water in a small bowl. Whisk until well combined. Set aside.
3. 3Slice the 8 oz Cooked Chicken Breast into thin, bite-sized strips.
4. 4Wash and prepare the vegetables: tear the 4 cups Lettuce into bite-sized pieces, cut the 1 medium Carrots into thin matchsticks, and cut the 1 medium Cucumber into thin matchsticks.
5. 5Prepare to wrap the rolls. Fill a shallow dish or pie plate with warm water. Submerge one of the 12 sheets Rice Paper Wrappers in the warm water for about 20-30 seconds, or until it is soft and pliable but not sticky. Carefully lift it from the water, letting any excess drip off.
6. 6Lay the softened rice paper wrapper flat on a clean, damp work surface. Arrange a small portion of the cooked noodles, lettuce, carrots, cucumber, chicken strips, mint leaves, and cilantro leaves in the lower third of the wrapper, leaving about 1 inch of space on the sides.
7. 7Fold the bottom edge of the wrapper up and over the filling. Then, fold in the left and right sides of the wrapper towards the center. Finally, roll the spring roll up tightly from the bottom towards the top, like a burrito.
8. 8Repeat steps 5 through 7 with the remaining 11 rice paper wrappers and filling ingredients. Serve the Vietnamese Spring Rolls immediately with the prepared dipping sauce.

Substitutions

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