Vietnamese Fresh Spring Rolls

Name: Vietnamese Fresh Spring Rolls
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 Carrot; 1/2 Cucumber; 1/8 White cabbage; 1 handfull of grounded peanuts; 10 Rice sheets; 125 grams mushrooms (any kind you like); 250 grams glasnoodles; 1 handfull of mint and coriander; 300 grams chicken brest; 3 Spring onions; 4 tbsp chilisaus; 2 tbsp fishsaus; 2 tsp five spice; 2 tabblespoons of lime juice

vnkrz @cook_3953354

I made these the first time with a friend from vietnam. This is my own interpretation.

vnkrz @cook_3953354

I made these the first time with a friend from vietnam. This is my own interpretation.

Saved

Ingredients

2 servings

1/2Carrot
1/2Cucumber
1/8White cabbage
1handfull of grounded peanuts
10Rice sheets
125 gramsmushrooms (any kind you like)
250 gramsglasnoodles
1handfull of mint and coriander
300 gramschicken brest
3Spring onions
4 tbspchilisaus
2 tbspfishsaus
2 tspfive spice
2tabblespoons of lime juice

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Steps

1

Slice the carrot, cucumber and cabbage julienne style
2

Poach the chicken in chickenbroth with 1 teaspoon off five spice (+/- 20 minutes at 80 degrees). When cooked pluck the chicken with a fork.
3

Boil the noodles in the chickenbroth till tender. Wash them with cold water.
4

Chop the mint, coriander and spring onions
5

Slice and frie the mushrooms
6

Make the dip. Put chilisaus, fishsaus, the lime juice and 1 teaspoon of five spice in a bowl and mix
7

You're ready to roll!
8

Soke a rice sheet in cold water for 3 minutes until soften. Put it on a wet towel to dry a little.
9

Fill a sheet with all the good stuff you prepared: chicken, peanuts, carrot, cucumber, cabbage, herbmix and mushrooms. Fold the sheet. Repeat for all the sheets
10

Sit down and enjoy the roll's with the dip!