Vietnamese Summer Rolls with Chicken

• 份量: 6 servings
• 活動時間: 20 minutes
• 總時間: 20 minutes

食材

1 cup thin rice vermicelli noodles

6 (8.5 inch) rice wrappers

1 medium cucumber, julienned

1 medium carrot, julienned

1/4 cup fresh basil or cilantro, chopped

1 cup chicken breast, cooked

2 tablespoons hoisin sauce (or black bean sauce)

1 tablespoon peanut butter

1 tablespoon water

1/2 tablespoon fresh lime juice

1/2 tablespoon honey (or granulated sugar)

1 tablespoon roasted peanuts, chopped

步驟

Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer the noodles to a bowl with a strainer to completely drain out any water.

Fill a large shallow bowl with warm water, about 1 to 2 inches high. Take one rice wrapper at a time and quickly dip it into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.

Place some cucumbers and carrots in the center of the rice wrapper into a log shape, leaving 2 inches of space on each side. Top with about 2 tablespoons of vermicelli noodles, a few basil leaves, and 2-3 tablespoons of chicken.

Roll the wrapper up tightly from the bottom but gently so that you don't tear it. Roll it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn’t feel soft and pliable, apply some water to your fingers and to the wrapper to help it soften.

Make the peanut sauce:

Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.

營養

• 每份大小: 1 summer roll with peanu
• 卡路里: 243
• 總脂肪: 3.1 g
• 飽和脂肪: 0.6 g
• 反式脂肪: 0 g
• 膽固醇: 16.7 mg
• 鈉: 306.7 mg
• 總碳水化合物: 33.2 g
• 膳食纖維: 1.6 g
• 總糖: 4.6 g
• 蛋白質: 8.5 g