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Vietnamese Salad Rolls With Chicken, Shrimp And Beef Recipe

Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 cucumber, cut into small spears

2 to 3 tablespoons nuoc cham

1 cucumber, peeled, seeded and finely julienned

2 tablespoons sugar

10 to 12 sprigs of cilantro

24 rice paper sheets (available in Chinatown)

1 carrot, julienned

1 tablespoon ginger

1 cup fish sauce

10 to 12 lime wedges

2 to 3 tablespoons cilantro, chopped

2 tablespoons lemongrass

2 teaspoons chili

1/2 tablespoon garlic

2 tablespoons sesame oil

2 tablespoons lime

1 small napa cabbage, fine chiffonade

1/2 cup mung bean sprouts

1 carrot, finely julienned

2 red peppers, finely julienned

1 teaspoon garlic, minced

4 ounces coarsely chopped shrimp

4 tablespoons water

4 ounces shredded chicken breast

4 tablespoons lime juice

10 to 12 chiles (preferably fresh thai Bird)

1 tablespoon hoisin

2 to 3 tablespoons mint, chopped

1 tablespoon chili paste

10 to 12 sprigs of mint

2 tablespoons ginger, minced

4 ounces sliced beef sirloin tip

12 to 16 small lettuce leaves

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