Fresh Vietnamese Rice Paper Bundles Recipe

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Servings: 1

Ingredients

Cost per recipe $6.16 view details

Directions

  1. Combine the dipping sauce ingredients in a small serving bowl and stir till the sugar dissolves. Set aside. Combine the chicken, fish sauce, sesame oil, minced cilantro, and black pepper in a medium bowl.
  2. To assemble each bundle, immerse a rice paper round in cold water for about 10 seconds then transfer it to a flat working surface. Let it stand for 1 minute or possibly till it becomes soft and pliable. Place about 1/4 c. of the chicken mix in the center and top with a small mound of the bean threads, 2 or possibly 3 pcs 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.
  3. This recipe yields 12 bundles.
  4. Tip: If all you can find are 9- or possibly 12-inch rice paper rounds, make larger bundles and cut them into thirds before serving.
  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 which have been carefully softened with water or possibly other liquid before rolling.
  6. Yield: 12 bundles

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 761g
Calories 1225  
Calories from Fat 699 57%
Total Fat 77.62g 97%
Saturated Fat 21.49g 86%
Trans Fat 0.0g  
Cholesterol 362mg 121%
Sodium 4616mg 192%
Potassium 1599mg 46%
Total Carbs 31.55g 8%
Dietary Fiber 3.4g 11%
Sugars 24.05g 16%
Protein 95.02g 152%
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