Ep 37 Jane and Emma: Chicken Rice Paper Rolls with Nuoc Cham
- Prep: 1 hour
- Cook: 30 mins
- Serves: 6
- 400g chicken thigh fillets, thinly sliced
- Sliced chilli, to garnish
- 8 cloves garlic, chopped
- 2 long red chillies, chopped
- Juice of 6 limes
- 80ml olive oil
- 85ml fish sauce
- 60g caster sugar
Nuoc Cham Dressing
- 6 cloves garlic, chopped
- 6 small red chillies, deseeded 200ml lime juice
- 200ml fish sauce
- 200ml rice wine vinegar
- 280g caster sugar
Rice Paper Roll Filling
- 200g vermicelli noodles
- 12 rice paper wrappers
- 2 carrots, cut into julienne
- 1 cup shredded wombok (Chinese cabbage)
- ½ bunch coriander leaves
- ½ bunch mint leaves
- ½ bunch Vietnamese mint leaves
- ½ bunch Thai basil leaves
- To make marinade, process garlic and chillies until finely chopped. Add remaining ingredients. Process until well combined and sugar has dissolved. Transfer to a bowl. Add chicken. Set aside to marinade for at least 15 minutes.
- Drain chicken.
- Heat a lightly oiled wok over high heat. Cook chicken in small batches until caramelised and cooked through. Set aside to cool.
- To make Nuoc Cham, process garlic and chillies until finely chopped. Add remaining ingredients. Process until well combined.
- To prepare filling, cook vermicelli noodles in boiling water for 1 minute or until tender. Drain and transfer to a bowl of iced water. Drain.
- To assemble rice paper rolls, dip a rice paper wrapper in lukewarm water for about 20 seconds or until soft. Lay it on a clean work surface and arrange chicken, noodles, vegetables and herbs down the centre. Fold base of wrapper over filling, and fold in sides. Roll to enclose.
- Place on a tray. Repeat with remaining wrappers and fillings (to prevent sticking, keep the rolls slightly apart on the tray).
- Serve rolls with Nuoc Cham and sliced chilli.
- You could use any combination of fresh Asian herbs in these rolls.
- Try substituting chicken with pork or prawns for a change.
- You can make these rolls ahead of time, but be sure to store them in a single layer to prevent them sticking together. Keep them refrigerated and covered with a damp tea towel.