Vietnamese (Veg & Chicken) Spring roll

Vietnamese (Veg & Chicken) Spring rolls are very crunchy and good for health. It can also be a great dish when on diet.

Ingredients:

• Rice paper wrapper (2 )
• Glass noodles (10 gm)
• Ice burg lettuce (20 gm)
• Shredded cucumber (30 gm)
• Shredded carrot (20 gm)
• Beans sprout (20 gm)
• Shredded capsicum (10 gm)
• Mint and coriander (sprigs)
• Black mushroom (10 gm)
• Hoisin sauce (3 tsp)
• Tofu (1)
• Peanut  butter (1 tsp)
• Brown garlic/fried garlic (5 gm)

Click here to know how to shred vegetables

Method:

Sauce/Dip

1. Mix hoisin sauce, peanut butter and brown garlic well in a bowl.

The dip or sauce for the Vietnamese spring roll is ready.

Vietnamese Vegetable Spring Roll

1. Soak the rice pepper sheet in warm water to make it soft.
2. Remove the sheet and make it dry with a clean cloth
3. Stuff the vegetables in the rice seet and roll into spring roll shape.

Cut it evenly and serve the Vietnamese Vegetable Spring Roll with the sauce or dip.

Vietnamese Chicken Spring roll

1. Heat a pan, add 1 tbsp oil and add the required chicken and saute.
2. Season it with salt, pepper and soya sauce and allow the chicken to cook in the pan.
3. Keep the chicken aside.
4. Soak the rice pepper sheet in warm water to make it soft.
5. Remove the sheet and make it dry with a clean cloth
6. Stuff the vegetables, tofu and cooked chicken in the rice seet and roll into spring roll shape.

Cut it evenly and serve the Vietnamese Chicken Spring Roll with the sauce or dip.

How to make Peanut Butter

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