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Vietnamese Rice Rolls with Jalapeno Dressing

I hope everyone had an enjoyable holiday with family and friends!  When it comes to holidays with my family (and I’m sure I’m not alone on this one) there is always abundant amounts of food and drinks around.  By the time I get home I usually feel like I could be full for the rest of my life and that juice cleanse I’ve been avoiding for years may not be pushed off any longer (I’m not complaining, by the way.  The fullness and satisfaction of amazing meals after the holidays is secretly my favourite feeling).  However, this recipe may help you avoid the juice cleanse another day; it’s light, it’s flavorful, and it’s just what the doctor ordered after many mounds of mashed potatoes and gravy.    These rice rolls are so easy to make at home, especially if you just keep extra chicken in the freezer to save for those lazy days.

Jalapeno Dressing
Serves 4
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1/4 cup fish sauce
  2. 1/4 cup rice wine vinegar
  3. 1/4 cup brown sugar
  4. 1/2 cup water
  5. 2 cloves garlic, crushed and finely chopped
  6. 1 red jalapeno pepper, de-seeded and finely chopped
  7. 2 tablespoons lime juice
Instructions
  1. Combine fish sauce, vinegar, brown sugar, water, and garlic into a small sauce pan over low heat. Stir gently until the brown sugar dissolves. Once dissolved, increase the heat to high and bring the dressing to a boil until it has reduced and become sticky. Add in the jalapeno and lime juice; stir to just combine.
  2. Let cool.
Samantha Potter http://samantha-potter.com/
Rice Rolls
Serves 4
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 4 8 inch rice paper rounds (as many as you want, if you go more than 4-6 I'd recommend doubling the Jalapeno Dressing)
  2. A generous handful of dried rice noodles
  3. 1 cucumber, sliced thinly lengthwise
  4. 3/4 cup cooked chicken, shredded
  5. 1/4 cup cooked bacon, chopped
  6. 4 basil leaves, chopped
  7. Avocado, sliced lengthwise
Instructions
  1. I like to heat my chicken before I start my rolls; if you prefer your chicken cold then do not heat, if you like a little warmth heat your chicken.
  2. Fill a pan wide enough to fit your rice paper rounds with water to about 3/4 full. Bring to a boil. Remove from heat and cook dried rice noodles in hot water for 30 seconds. Remove rice noodles from pan and set aside. Place one rice paper round into the pan with hot water for approximately 10-20 seconds. Remove rice roll with tongs and place it onto a plate. Begin to assemble your roll; I put in cucumber first followed by rice noodles, chicken, bacon, avocado, and basil. Fold in the top and bottom of your rolls towards the middle then take the left (or right) side and tuck it over the ingredients. Roll until the rice paper and filling forms a cylindrical shape.
  3. Repeat until your desired amount of rice rolls are completed. Drizzle jalapeno dressing over the top.
  4. Serve and Enjoy!
Samantha Potter http://samantha-potter.com/

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