Tasting Notes

Fresh, light, bright, earthy, crunchy, sweet, spicy, a symphony of flavours and textures, are the hallmarks of this roll.

What You Need

1/2 pound, boneless, skinless, chicken breast.

1/4 tablespoon vegetable oil.

1 tablespoon fresh mint.

2 ounces rice vermicelli.

8 ounce rice wrappers – 8.5 inch diameter.

2 lettuce leaves.

4 tablespoons fresh mint leaves.

3 tablespoons fresh cilantro.

1 1/2 tablespoons fresh Thai basil.

Equipment

1 large pot.

1 large bowl.

Foil paper – enough to cover the chicken breast and a bit more so that the edges of the chicken have extra foil, all around the chicken.

Method

Rub the chicken all over with a bit of oil along with the chopped mint. Then bake in a preheated 425 degrees Farenheit oven for 20 minutes. Then remove from the oven and let it cool. Once cool shred the chicken. Set aside.

Fill the large pot with lightly salted water and bring to a rolling boil, add vermicelli and return to a boil. Cook uncovered, stirring every once in a while, until pasta is tender, but firm to the bite, 3 to 5 minutes. Drain and rinse with cold water. Set aside.

Fill your bowl with warm water. Dip one rice wrapper into the water for 1 second to soften.

Remove wrapper from the warm water bowl, lay flat on your kitchen counter.

The key to making this work is not to pack the roll with too much filling. Experiment, it likely will take a few attempts before you get it right.

Now add 2 slices of the chicken in a row across the centre of the rice wrapper, add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, starting at the end with the lettuce.

Your roll is ready, cut into two to three pieces.

Serve with Nuoc Cham Sauce or Peanut Sauce, or both, each in small bowls.

Here is our recipe for the Nuoc Cham Sauce.

And here is our Peanut Sauce recipe.

Then dip the end of the roll into the sauce.

Enjoy – it’s delicious.