Recipe Description
Different takes on Vietnamese roll recipe with teriyaki chicken as the main component. Complete recipe with sauce for dipping. With a mild flavour, its enjoyable by all family member.
Ingredients
Ingredients A:
| 2 tbsp | Cooking oil |
| 1 | Shallot, minced |
| 2 cloves | Garlic, minced |
| ½ inch | Ginger, sliced |
| 3 keping | Boneless chicken thigh |
| ¼ tsp | AJI-NO-MOTO® |
| ¼ tsp | Salt |
| 1 ½ tbsp | Light soy sauce |
| 3 tbsp | Sweet soy sauce |
| ½ tsp | Sesame oil |
| ¾ cup | Water |
| 1 tbsp | Corn flour, mix with some water |
Ingredients B:
| 10 pieces | Vietnamese rice paper |
| Enough | Water |
| 5 pieces | Romaine lettuce, halved |
| ½ | Carrot, cut into strips |
| ½ | Cucumber, cut into strips |
Method
- Heat cooking oil, saute shallot, garlic and ginger until fragrant.
- Add in chicken and fry until half cooked.
- Season with AJI-NO-MOTO®, salt, light soy sauce, sweet soy sauce, sesame oil.
- Add in water. Let it boil.
- Add in corn starch mixture, stir until thicken.
- Remove the chicken and strain the sauce. Set aside.
- Slice the chicken meat.
- Dip rice paper into water, place romaine lettuce, chicken sliced, carrot and cucumber. Wrap nicely.
- Ready to serve with sauce.