Vietnamese summer rolls in Thai style – fortune rolls

Ingredients for 2 servings:

• 10 sheets of rice paper, Vietnamese, round, 22 cm diameter
• 35 g glass noodles, raw
• 150 g chicken breast, chopped or minced
• 1 tsp peanut oil, possibly other neutral-tasting oil
• 15 g shallot(s) or onions, finely chopped
• 1 tsp curry powder or curry paste ‘hot’ or ‘sweet’ to taste
• 1 clove(s) garlic, finely chopped
• 2 tsp palm sugar or cane sugar, ‘regular’ sugar or honey
• 2 tsp soy sauce, light
• 2 tsp fish sauce
• 2 tsp rice vinegar or lemon juice
• 1 lime(s), the juice
• Black pepper, freshly ground, as desired
• 1 sprig(s) coriander leaves, only
• 1 sprig(s) fresh Thai basil, leaves only
• 50 g carrot(s), coarsely grated
• 40 g iceberg lettuce, cut into strips about 3 – 4 mm wide and 4 cm long
• 70 g soy sprouts or mung bean sprouts
• 30 g peanuts, peeled, chopped, roasted
• 100 ml chili sauce, Thai Sweet & Sour chili sauce (Naam Jim Priau Wan), for dipping

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

The special thing about them is that they are not fried, but freshly wrapped and eaten cold with dip

Cook the glass noodles without salt. Rinse with cold water and cut into pieces about 4 cm long. Sauté the meat and onions until lightly browned. Do not add salt. Soy and fish sauce contain a lot of salt. Briefly fry the curry, garlic, and sugar. Add the soy sauce, fish sauce, and vinegar and fry only until the liquid has almost evaporated. Everything should still be nice and moist and shiny. Transfer to a deep plate and mix with the cold glass noodles. Season with lime juice and, if desired, black pepper. The mixture will now taste rather overseasoned. It will essentially be the dressing for the salad. While the meat is cooling, prepare the vegetables and herbs. Line a clean, damp tea towel with a large plate of water to roll them up. Now dip each rice paper in the water and place it on the tea towel. In the middle, arrange a vertical strip about 10 cm wide and decorate with 2-3 coriander and basil leaves each. Leave a 2 cm border at the top and a 5 cm border at the bottom. Sprinkle some grated carrots over the herbs. Now cover the bottom edge of this strip with lettuce, soy sprouts (they should be vertical, otherwise they will pierce the rice paper when rolled up!), about 1 tablespoon of the cooled meat, and 1 teaspoon of chopped peanuts. Fold the sides of the rice paper over towards the center, overlapping by about 0.5 cm. Fold the bottom edge over about 5 cm. Roll up from the bottom. The roll will hold itself together. Vegetarian/Vegan: Simply replace the chicken breast with egg or tofu. Replace the fish sauce with soy sauce. You can add a few drops of sesame oil to taste. The quantities given make about 8 rolls. This is enough as an appetizer for 2-3 people. The rolls can also be made ahead and stored in a tightly sealed plastic container in the refrigerator. They will stick together, but can be easily separated. They’ll keep in the refrigerator for 1-2 days if all the ingredients are very fresh. You can now buy good-quality, ready-made dipping sauce without many additives. However, I prefer to make it myself.