Fresh Vietnamese Rice Paper Bundles

Recipe Ingredients

		Dipping Sauce
1 teaspoon	5ml	Minced garlic
3 tablespoons	45ml	Rice vinegar
2 tablespoons	30ml	Lime juice
2 tablespoons	30ml	Fish sauce
2 teaspoons	10ml	Chili paste
4 teaspoons	20ml	Sugar
		Bundles
3 cups	187g / 6.6oz	Shredded cooked chicken
1 tablespoon	15ml	Fish sauce
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Chopped cilantro (Chinese parsley) - plus
12		Cilantro sprigs
1		Freshly-ground black pepper
12		Dried 7" rice paper rounds
2 oz	56g	Bean threads - soaked, drained
		And cut into 3" lengths
1		Watercress - tough stems removed
1/2		Red bell pepper - seeded, and
		Cut into matchstick pieces
3		Green onions, including tops - slivered
		Mint leaves - for garnish

Recipe Instructions

Combine the dipping sauce ingredients in a small serving bowl and stir until the sugar dissolves. Set aside. Combine the chicken, fish sauce, sesame oil, chopped cilantro, and black pepper in a medium bowl.

To assemble each bundle, immerse a rice paper round in cool water for about 10 seconds then transfer it to a flat working surface. Let it stand for 1 minute or until it becomes soft and pliable. Place about 1/4 cup of the chicken mixture in the center and top with a small mound of the bean threads, 2 or 3 pieces each of watercress, bell pepper, and green onion, and a cilantro sprig. Roll the wrapper around the filling, tucking in one end. Serve the bundles on a platter, garnished with mint leaves. Offer dipping sauce at the table.

This recipe yields 12 bundles.

Tip: If all you can find are 9- or 12-inch rice paper rounds, make larger bundles and cut them into thirds before serving.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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