Summary

Ingredients

• 10 sheets rice paper, Vietnamese, round, 22 cm in diameter

For the filling:

• 35 g lass noodles, raw
• 150 g chicken breast, chopped or shredded
• 1 teaspoon peanut oil, possibly other tasteless oil
• 15 g shallot (s) or onions, finely chopped
• 1 teaspoon curry powder or curry paste `hot` or `sweet` to taste
• 1 clove garlic, finely chopped
• 2 teaspoons palm sugar or cane sugar, `normal` sugar or honey
• 2 teaspoon soy sauce, light
• 2 teaspoons fish sauce
• 2 teaspoons rice vinegar or lemon juice
• 1 lime (s), the juice
• Pepper, black, freshly ground, as desired
• 1 sprig / s coriander, leaves only
• 1 sprig / s fresh Thai basil, leaves only
• 50 g carrot (s), coarsely rated
• 40 g iceber lettuce, cut into strips approx. 3 - 4 mm wide and 4 cm lon
• 70 g bean sprouts or mun bean sprouts
• 30 g peanuts, peeled, chopped, roasted
• 100 ml chili sauce, Thai Sweet & Sour chili sauce (Naam Jim Priau Wan), for dipping

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Instructions

1. Cook the glass noodles without salt. Rinse off with cold water and cut into pieces approx. 4 cm long.
2. Sweat the meat and onions until lightly. Do not salt. Soy and fish sauce contain a lot of salt. Fry the curry, garlic and sugar briefly. Add the soy sauce, fish sauce and vinegar and continue to fry until the liquid has almost evaporated. Everything should still shine nice and damp.
3. Place on a deep plate and mix with the cold glass noodles. Season to taste with lime juice and possibly with black pepper. The mixture now tastes rather `over-spiced`. It is practically the `dressing` for the salad.
4. While the meat is cooling, prepare the vegetables and herbs.
5. To roll up, lay out a clean, damp tea towel and prepare a large plate with water.
6. Now dip a rice paper into the water and place it on the tea towel. In the middle, decorate a vertical strip approx. 10 cm wide with 2-3 coriander and basil leaves each. Leave a margin of 2 cm at the top and a margin of 5 cm at the bottom. Sprinkle a few grated carrots on the herbs. Now cover the lower edge of this strip with lettuce, soy sprouts (they should definitely be vertical, otherwise they will pierce the rice paper when rolling up!), About 1 tablespoon of the cooled meat and 1 teaspoon of chopped peanuts. Fold the sides of the rice paper over approx. 0.5 cm towards the middle. Fold the lower edge up about 5 cm. Roll up from below. The role holds together by itself.
7. Vegetarian / Vegan: Simply replace the chicken breast with egg or tofu. The fish sauce is replaced by soy sauce. You can then add a few drops of sesame oil when seasoning.
8. The specified quantities result in approx. 8 pieces. That`s enough as a starter for 2 - 3 people.
9. You can also prepare the rolls well and store them in a tightly closed plastic box in the refrigerator. They stick together, but can be separated from each other again without difficulty. They will keep in the refrigerator for 1-2 days if all the ingredients are very fresh.
10. The sauce for dipping can now be bought ready-made in good quality without many additives. However, I prefer to cook them myself.