Rotisserie Chicken Spring Rolls

“Goi cuon" is a Vietnamese dish once voted by many food critics to be on the list of the "50 most delicious dishes in the world" in 2011 and is not too complicated to make.  Just by preparing all the ingredients and a few simple steps, you will have a delicious salad and dipping sauce at home. Today, I will share this recipe by using rotisserie chicken the for meat instead of pork. In particular, a shrimp and mead roll is a frugal, non-greasy dish, suitable for those who are on a diet or want to lose weight. Normally, just 3 rolls serve as snack to be eaten with a main dish or just eating more of this roll is a complete meal. Making the spring roll using rotisserie chicken will put this dish in the category of a low-fat, budget friendly recipe.

Ingredients:

3 shrimp, peel the shell and devein

1/2 cup shredded rotisserie chicken

1 oz. rice noodles

3 spring roll wrappers

Lettuce, cucumber, herbs, chives

Crushed peanuts

Directions:

Preparing the fresh vegetables:

Wash the lettuce, herbs, chives... and drain to dry

Wash the shrimp and marinate with 1/4 tsp of salt, 1/4 tsp cooking wine, and 1/4 tsp. sugar. This method of doing will ensure that the shrimp will have rich flavor and not be smelly or fishy.

In a sauté pan on the stove, turn on the heat and cook the shrimp. Stir until the shrimp turns pink. Then remove the shrimp, split the shrimp, and set aside.

Cook the rice noodles as directed on the outside of the package. Then drain.

Rolling the spring rolls:

Arrange the rice paper and ingredients on the table to prepare the rolls. After wetting the rice paper, you put vegetables on top and arrange vermicelli, meat, shrimp, along with chives and herbs to decorate and then roll it firmly. Continue repeating the operation until you run out of ingredients. Serve Spring rolls with dipping sauce, then sprinkle with peanuts .

To make the dipping sauce:

It has so many recipes for the dipping sauce . This sauce is much simple to make

¾ cup creamy peanut butter

¼ cup rice vinegar

⅓ cup reduced sodium tamari or reduced-sodium soy sauce

3 tablespoons honey

1 ½ teaspoons grated fresh ginger or ½ teaspoon ground ginger

1 to 2 medium cloves garlic, pressed or minced, to taste

¼ teaspoon red pepper flakes, plus more for sprinkling

2 to 4 tablespoons water or coconut milk, or as necessary to reach your desired consistency

Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes

Directions:

Bring 1 1/2 cup water to boil and add all the ingredients to the boiling water. Adjust the seasoning to your liking ie more honey or vinegar. You can decide that you like thick or thin sauce.