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 vermicelli noodles according to package instructions. Drain and set aside.
2. 2Prepare the dipping sauce: In a small bowl, whisk together hoisin sauce, rice vinegar, soy sauce, sesame oil, and water.
3. 3Slice the chicken into thin strips.
4. 4Prepare the vegetables: Wash and cut lettuce, carrots, and cucumber into thin strips.
5. 5Soften rice paper wrappers: Dip each wrapper in warm water for a few seconds until pliable.
6. 6Assemble the spring rolls: Lay the softened rice paper wrapper on a flat surface. Place a small amount of vermicelli noodles, lettuce, carrots, cucumber, chicken, mint, and cilantro in the center.
7. 7Fold the sides of the wrapper over the filling, then roll tightly from the bottom up.
8. 8Serve immediately with the dipping sauce.

Substitutions

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