Vietnemese Rice Rolls
2 tbsp Tamari ( wheat free soya sauce)
1 1/5 tsp maple syrup
500 g chicken or tofu
Vegetable oil , for fying
Rice paper rounds
Vermicelli noodles
Cucumber julienned
Hoisin sauce
Shallots (optional)
Lettuce
Bean sprouts
Mint leaves
1. Blend the Tamari and the maple syrup in a dish and add the meat , turn to coat each piece . Cover and leave to marinate in the refrigerator for at least an hour or overnight.
2. Heat a pan over medium heat , unitl hot , add oil and cook the meat for 4 – 6 minutes each side , depending on the thickness of each fillets , cook till caramalized on the outside . Remove from the pan and slice into fine strips ( this methods allows the meat to stay tender)
3. Chop up lettuce and shallots have your bean sprouts washed and ready.
4. Fill a heatproof bowl with boiling water , add the vermicelli noodles to it and allow to soak and soften for 2 minutes , strain it out of the water , rinse under cold water and set aside.
5. Fill a deep wide bowl with boiling water , add 2 rice round sheets into it submerging completely till it has turned opaque and pliable for 20 sec . carefully take the sheets out ( may need to 2 sheets depending on how thin the sheet) Ensure that the water is very hot when doing the rest of sheets , only do them one by one as the rolling process .
6. Ensemble , by placing your lettuce , shallots , cucumber bean sprouts and chicken in the centre of the rice round , spoon on hoisin sauce and vermicilli noodles and fold in the edges and roll each roll.
