Recipe: Fresh Vietnamese Rice Paper Bundles [edit]

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Tags: Appetizers, Asian, Condiment, Oriental, Vietnamese

Yield: 1 servings

[edit] Ingredients

1	teaspoon minced garlic
3	tablespoons rice vinegar
2	tablespoons lime juice
2	tablespoons fish sauce
2	teaspoons chili paste
4	teaspoons sugar
3	cups shredded cooked chicken
1	tablespoon fish sauce
1	teaspoon sesame oil
1	teaspoon chopped cilantro (Chinese parsley) plus
12	cilantro sprigs
1	pch freshly-ground black pepper
12	dried 7" rice paper rounds
2	ounces bean threads soaked, drained
	and cut into 3" lengths
1	bn watercress tough stems removed
½	red bell pepper seeded, and
	cut into matchstick pieces
3	green onions, including tops slivered
	Mint leaves for garnish

[edit] Preparation

Step 1	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.
Step 2	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.
Step 3	This recipe yields 12 bundles.
Step 4	Tip: If all you can find are 9- or 12-inch rice paper rounds, make larger bundles and cut them into thirds before serving.
Step 5	Comments: If Vietnam had a national dish, it would be this popular variation of the spring roll. The delicious cha gio are wrapped in phyllo-thin rice paper wrappers that have been carefully softened with water or other liquid before rolling.
Step 6	Yield: 12 bundles