Chicken Rice paper rolls with vermicelli
Ingredients:
Packet Vermicelli threads
Rice paper
Garnish:
150 grams peanuts roasted
2 shallots (pre fried can be bought from Asian shops)
Fresh coriander chopped
Fresh Vietnamese mint
Chopped green spring onion
Sauce:
Juice and zest of 1/2 a lemon
4 tbsp fish sauce
1/4 tsp garlic minced
1/4 tsp ginger minced
4 tbsp water
1/4 tsp sugar
Rolls:
500 grams chicken thighs cut into 3cm cubes
1/4 cup Coriander
3 Spring onions white and green parts
1 Kaffir lime leaf
1/4 tsp garlic
1/4 tsp ginger
Directions:
Fry off shallots then the peanuts for the garnish set aside.
Soak vermicelli in cold water for at least 15 min.
Combine sauce ingredients let stand.
Chop some of the green spring onions into 3 cm lengths.
In TX bowl add garlic and ginger, mince, turbo 2 seconds.
Add coriander, spring onions (green and white parts), kaffir lime leaf and chop 2 seconds on speed 6. Set aside. Don't clean bowl.
Add chicken thighs to TX bowl and use turbo, swapping reverse and forward 30 sec until well minced and kneaded.
Add aromatics that you just minced in TX bowl, to meat (garlic coriander etc) mix
Swipe rice paper through water, add meat mixture and a piece of green spring onion then roll. Make sure no air is trapped inside..very important.
Fry off rolls til golden and crisp.
Slice rolls at an angle into bite size pieces.
Server vermicelli with the sliced rolls and fresh herbs (coriander vietnamese mint spring onions) on top. With sauce on the side that can be poured over just before eating.
