Fresh Vietnamese Spring Rolls

We started a new session of classes this fall, September13th with fresh Vietnamese Spring rolls. The recipe follows.

• 3/4 pounds of chicken Breasts or thighs, cut up in small pieces

• 3 ounces thin rice vermicelli

• 1 large carrot, peeled and cut into matchsticks

• 1 cucumber, cut into matchsticks

• 1/2 cup packed mint leaves

• 12 pieces of butter lettuce, stems removed

• 12 rice paper sheets (can be found at Oriental Market in Norwalk)

• warm water for wetting the rice paper sheets

Teriyaki Sauce Ingredients to Marinate the Chicken

• 1/2 cup soy sauce

• 3 tablespoons brown sugar

• 2 tablespoons red wine vinegar

• 1 garlic cloves chopped

• 1 tablespoon, grated fresh ginger

Peanut Sauce Dipping Sauce Ingredients, for people without peanut allergies

• 1/4 cup creamy peanut butter

• 2 tablespoons rice wine vinegar

• 2 tablespoons soy sauce

• 2 tablespoons brown sugar

• 1 teaspoons sesame oil

Dipping Sauce Ingredients, for people with peanut allergies

• 4 tablespoons hoisin sauce

• 3 tablespoons water

Instructions for marinating the chicken:

1. Combine the soy sauce, brown sugar, vinegar, cloves and garlic together, then add the chicken to the mixture. Cut the chicken into bite-sized pieces. It may be easier if the chicken is slightly frozen.

2. Let chicken marinate, while you prepare the veggies and the dipping sauces.

Instructions for Preparing the Dipping Sauces:

1. Pick your dipping sauce and mix the ingredients together.

2. Let it sit, so the sugar melts and the flavors meld together.

Instructions for Stir-frying the Marinated Chicken:

1. Heat a wok to its highest temperature.

2. Cook the chicken until it is no longer pink.

3. Put the cooked chicken into a bowl.

Instructions for Preparing the Noodles:

1. Fill a pan with hot water and bring to a boil.

2. Turn the heat off and let the noodles sit for 5-8 minutes.

3. Once the noodles are soft, rinse with cool water.

Instructions for setting up the Spring Roll Station:

1. Fill a pie pan with warm water for wetting the rice paper sheets.

2. Place all the prepared veggies, rice paper sheets, chicken, herbs and noodles into bowls and arrange them in the work area.

3. Get a plate. Dip the rice paper sheets in the warm water and then dry it off with a paper towel

4. Arrange the ingredients in the center of the rice paper sheet. Take only a pinch of each of the rice noodles, chicken, carrots, cucumber, sweet peppers and mint and a lettuce leaf into the center.

5. Grab the lower edge of the rice paper and fold it up.

6. Fold each side over and fold the top last.

7. Serve the spring rolls with one or both of the dipping sauces.