Vietnamese Salad Rolls With Chicken, Shrimp And Beef Recipe

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Details

33 Ingredients

• 1 cucumber, cut into small spears
• 2 to 3 Tbsps nuoc cham
• 1 cucumber, peeled, seeded and finely julienned
• 2 Tbsps sugar
• 10 to 12 sprigs of cilantro
• 24 rice paper sheets (available in Chinatown)
• 1 carrot, julienned
• 1 Tbsp ginger
• 1 cup fish sauce
• 10 to 12 lime wedges
• 2 to 3 Tbsps cilantro, chopped
• 2 Tbsps lemongrass
• 2 tsps chili
• 1/2 Tbsp garlic
• 2 Tbsps sesame oil
• 2 Tbsps lime
• 1 small napa cabbage, fine chiffonade
• 1/2 cup mung bean sprouts
• 1 carrot, finely julienned
• 2 red peppers, finely julienned
• 1 tsp garlic, minced
• 4 ozs coarsely chopped shrimp
• 4 Tbsps water
• 4 ozs shredded chicken breast
• 4 Tbsps lime juice
• 10 to 12 chiles (preferably fresh Thai Bird)
• 1 Tbsp hoisin
• 2 to 3 Tbsps mint, chopped
• 1 Tbsp chili paste
• 10 to 12 sprigs of mint
• 2 Tbsps ginger, minced
• 4 ozs sliced beef sirloin tip
• 12 to 16 small lettuce leaves