Chicken noodle salad
by
108 recipes
Vietnamese chicken rolls
ingredients
servings
2
Vermicelli pasta
25 oz
Cucumbers
1 half
Soya beans sprouts
10 oz
Carrots
1 half
Cherry tomatoes
2 unit
Chicken breast
100 oz
Dried coriander
to taste
Tamari, soy sauce variety
to taste
single courses from Vietnam
Vietnamese chicken rolls
Vietnamese chicken rolls
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An oriental taste
preparation
step 1
Put the noodles in a heat resistant bowl and cover them with boiling water. Leave them for 10 minutes, then loosen the noodles with a fork.
step 2
Drain the noodles and rinse them under cold running water. Drain well and set aside to cool. When they are fresh enough, cut them into shorter lengths.
step 3
Heat 400mL of vegetable stock in a small saucepan over medium heat. Add the chicken and reduce the heat to medium-low. Cook for 10-12 minutes until the chicken is cooked. Pour away excess liquid.
step 4
Destroy the chicken coarsely with two forks and set aside to allow it to cool completely. Slice the tomatoes, cucumber and carrot finely.
step 5
Place the rice paper rolls, the prepared vegetables, the chicken and the noodles on a clean work surface, ready to be rolled up.
step 6
Fill a large bowl with hot water for the rolls. Working with one roll at a time, dip it in water for 1 second to make it soften. Do not submerge the rolls if they risk becoming too soft.
step 7
Place the roll on a cutting board and put a quarter of the noodles, vegetables and chicken on the bottom third, adding a little 'coriander, if desired.
step 8
Bring the bottom of the rice paper up and over the filling, folding the sides and then rolling it. Place the roll aside, with the seam at the bottom, while preparing the remaining rolls. Repeat with the remaining ingredients to make four rolls.
step 9
Serve the rolls on a small plate of tamari or soy sauce to dip them.
