I’ve never cooked Vietnamese food but I love it, and was looking for something “fun” to prepare with the kiddos tonight. We had a great time and created these beautiful, clean, healthy, nutrient rich rolls that were super tasty! (I altered them a bit from a few different things I found on-line.)
If we can teach our kids that healthy eating is fun, and help them develop the habits of nourishing their own bodies, they will begin to crave the foods–and experiences–that nourish their lives!
Ingredients:
• 2 pounds of boneless, skinless chicken breast, cut into thin strips (I’ve also made this recipe with shrimp–Yum!)
• 4 Tablespoons of coconut or canola oil
• 2 medium cloves of garlic, minced
• 2 teaspoons of sesame oil
• 2 teaspoons soy sauce
• 2 teaspoons fish sauce
• Tsp fresh ginger, minced
• Hefty squeeze of fresh lime juice
• ¼ cup fresh mint
• ¼ cup fresh cilantro
• 1 cup, chopped fresh butter or other bib lettuce
• 2 large carrots, grated
• 1 large cucumber, peeled and sliced into long, thin strips
• ½ cup bean sprouts
• ½ cup spicy salad sprout blend
• 1 whole daikon radish, grated or julienne cut
• 1 red bell peppers, sliced into strips
• 1 package sea kelp noodles (optional)–boiled in chicken broth until soft.
• 1 whole avocado, sliced
• 1 package rice paper
Garlic Soy Dipping Sauce:
• 4 tablespoons light soy sauce
• 1 medium clove of garlic, minced
• 1 tablespoon lime juice
• 1/4 teaspoon organic, unbleached sugar
• 1/4 teaspoon of sesame oil
Directions:
In a large bowl, combine chicken, coconut/canola oil, sesame oil, garlic, ginger, lime, and soy sauce. Cover well and allow to marinade for about 20 minutes.
Heat frying pan to medium and cook chicken through.
Place piles or bowls of vegetables next to a large cutting board, so everything is ready for rolling.
Fill a large, flat bowl (large enough for rice paper to fit in) with hot water (not too hot for your hands!)
Combine all Dipping Sauce ingredients into a small bowl, mix well, and set aside.
Preparing Rolls:
Gently dip each rice paper wrapper in warm water for about 10-15 seconds until soft. Do your best to keep the paper from folding over on itself–it becomes really sticky!
Place rice paper on cutting board and fill with your choice of chicken and vegetable blend. Be sure to fill only as much as the paper will hold, and leave room on the ends to fold the paper over.
Roll the wrapper over the fillings away from you, tucking in the sides, making sure all the fillings remain tight within the rice paper wrapper.
Serve immediately with soy dip.
My kids have loved trying out new things in each roll they make, and playing with the different flavors. They have a blast helping out in the kitchen, and these are a great way to get them involved from the cutting and peeling, to the soaking of rice paper, to creating their very own rolls! I’d love to hear some of the other variations that you come up with!
Enjoy!!
For the Love of Your Life!
Angie