VIETNAMESE SUMMER ROLLS & PEANUT SAUCE

Vietnamese rolls can be made ahead, but they are better rolled fresh.  Keep a sealed container full of prepped fillings in the refrigerator and a healthy, delicious meal can be on the table in minutes.

These are basic shrimp rolls.  Other tasty ingredients to consider as replacements or additions include: chicken, tofu, chopped peanuts, avocado, sprouts of all kinds, mint, basil, apple, mango, arugula and spinach.  You're limited only by your imagination!

SAUCES

Easy Peanut Sauce
1/2 cup crunchy peanut butter
2 Tbsp soy sauce
1 tsp honey
1 tsp vinegar
1 clove garlic minced fine
1/2 tsp hot sauce (optional)
1/2 cup water

Garlic-Lime Sauce
1/4 cup sugar
1/4 cup hot water
1/8 tsp hot chili oil
2 cloves garlic minced
1/3 cup lime juice
1/4 cup soy sauce

Ginger Sauce
3/4 cup fish sauce
3/4 cup rice vinegar
2 Tbsp ginger grated
1/8 tsp hot chili oil
2 Tbsp honey

SUMMER ROLLS

15 large 16-20ct shrimp
1/2 cup cucumber (English preferred)
1/2 cup carrot
4 lettuce leaves
1 bunch cilantro
1 cup rice noodles
8 rice paper circles

Open rice skin package and remove what you need.
Gather other ingredients.
Cook shrimp according to package and slice in half.
Prepare noodles according to package.
Peel and julienne carrots.
Peel cucumbers, remove seeds and slice.
Cut lettuce into strips.
Fill a container with warm water.  It should be large enough for rice skin to lay flat.
Remove the rice skin when it is slightly transparent and soft.  It will tear easily if left in the water too long.
Spread the skin on a flat surface and put 3 shrimp halves in the middle.
Add thin layers of other ingredients.
Fold one side over ingredients.  Then fold in ends.  Pull taut while you roll up.  The roll should stick to itself.
Serve immediately and enjoy!

From Asian Fabric magazine, 2013

VIETNAMESE CHICKEN SANDWICHES

1 loaf French bread baguette
2 tsp canola oil
2-3 chicken breasts
1/4 tsp black pepper
2 tsp minced garlic, divided
1 Tbsp lower-sodium soy sauce
2 tsp dark sesame oil
2 tsp hoisin sauce
1/2 cup sugar
1/2 cup rice vinegar
1 cup matchstick-cut carrots
1 cup very thinly sliced radishes (I "subcut" into matchstick slices)
2 cups thinly sliced English cucumber
1 1/2 cups thinly sliced romaine lettuce
1/2 cup cilantro leaves
1 Tbsp Sriracha (hot chili sauce)

Cut bread in half horizontally; hollow out, leaving a 1" thick shell.

Heat canola oil in a large skillet over medium-high heat.  Sprinkle chicken with pepper.  Saute or cook until done.  Let stand 10 minutes.  Slice chicken; toss with 1 tsp garlic.  (I boiled frozen chicken breasts in water until cooked, then I cut & shredded the chicken.)

Combine remaining 1 tsp garlic, soy sauce, sesame oil, and hoisin in a bowl; add chicken.  Mix.

Combine sugar and vinegar in a small saucepan; cook until sugar dissolves. Add carrot and radishes.  Cool; drain, reserving 2 Tbsp vinegar mixture.

Arrange cucumber and lettuce on bottom half of bread; drizzle with vinegar mixture.  Top with chicken, radish mixture, cilantro, Sriracha, and bread top.

Cut into 4 equal portions.

Serves 4.

Cooking Light, January/February 2013