Fresh spring rolls (Gỏi cuốn)

Fresh spring rolls (Gỏi cuốn)


6 rice paper wrappers (Bánh tráng)
1 pepper
1/2 cucumber
2 carrots
1 avocado
100 grams chicken breast
100 grams rice noodles

Making Fresh spring rolls (Gỏi cuốn)

The brilliant thing about this dish is that the roll can be filled with everything you like. You are not limited to the ingredients in this recipe at all, but can add whatever you would like. For example, I marinated the chicken in two different ways, giving one just salt and pepper, and the other one a tandoori marinade. However, traditionally the rolls are filled with pork, prawns and vegetables.

Cut the vegetables in thin slices and lay them aside. Thinly slice the chicken breast and fry it with some salt and pepper until it is golden. Shortly boil the noodles and drain them. Place the vegetables, the chicken and the noodles on separate plates and fill a big bowl with warm water. Dip one sheet of rice paper in the water until it becomes soaked, then lay it flat onto a plate. Place the ingredients on top and roll the gỏi cuốn up. Do the rest with the other rolls. Serve with some hoisin or other asian dipping sauce and enjoy!


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