Bun (vermicelli noodle) grilled lemongrass chicken spring rolls and salad

Felt like having Vietnamese vermicelli noodle (Bun) and I have leftovers grilled lemon grass chicken, and spring rolls from lunch with my three friends and bought some more salad. Do you at time find ingredients, you don’t intend to buy the ingredient and it appear? The recipe for lemongrass chicken is attached below.

This is the first time I found the spring rolls wrappers so I decide to make spring rolls. Putting my friend spring rolls recipe to use which she gave me ages ago. I didn’t make it as she told me frying them is better. I am afraid to deep fry them.

I forgot to buy pork fillet and vermicelli so I am making it vegetables spring rolls. It’s simple vegetables ingredients that I have at home. I bake 20 spring rolls for my three friends, and the remainder I freeze them as my other friends said freeze them can last up to 2 months. Anyway, my leftovers lunch is satisfying comfort and delicious. Let’s cook!!!

Ingredients

1 block vermicelli
leftover grilled lemongrass chicken
some salad mixed
mushrooms slices
1/8 red capsicum, cut to bite size
balsamic vinegar
oil

Vegetables spring rolls

1 packet spring rolls wrappers, 50 sheets
1 large carrot, shredded
8-10 napa leaves, shredded
6 shiitake mushrooms, soaked till softened, reserve water and shredded
2 small spring onions – white part, shredded
80g canned water chestnuts, shredded
2 Tbs light soy sauce
1 Tbs cornflour mixed with 1 Tbs water
1 Tbs minced garlic
1 Tbs Shoa Xing wine
2 Tsp sesame oil
2 Tsp ginger powder
1 Tsp Chinese five spice powder
1/2 Tsp sugar
salt, to taste
pepper, to taste
oil

To wrap the spring roll

1 Tbs cornflour mixed with 1 Tbs water

Sweet chili sauce  

50 g sugar
9 Tbs water
1 Tbs rice vinegar
1 Tsp chili flakes
4 Tbs lemon juice
6 Tbs fish sauce
1/2 Tsp salt, extra to taste
1 clove garlic, grated
1 bird eye chili, finely cut (OPT)

Method

Two days in advance

Using food processor with shredder blade, shred all the vegetables. Heat 2 Tbs oil on high heat, add garlic and ginger powder cook for about 25 seconds, then add mushrooms and carrots. Cook for 30 seconds, and add napa cabbage, and Shao Xing wine. Continue tossing for a minute. Lower heat to medium, to simmer the mixture, as napa cabbage will release a lot of moisture.

Next add in soy sauce, sesame oil, Chinese five spice powder, salt, white pepper, and sugar. At this time, check the seasoning and then add about 1/8 cup of water use to soak mushrooms. My friend say it will boost the flavour and simmer a bit longer to reduce the additional liquid about 4-5 minutes, until the napa cabbage is completely wilted. Then stir in cornflour mixture to thicken. When its not too liquid and all vegetables are cooked. Remove to a metal bowl, and let cool. Place into the fridge to cool further for about 1 hour. My friend told me best to start with a cold filling for easier wrapping. The key to wrapping spring rolls is making sure that they’re tight, yet not overstuffed.

Here comes the difficult part wrapping the filling. I am not a professional like my friends. Place the wrapper on a flat surface so that a corner is facing toward you. Use about 2 spoonful of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you. Roll it over once, and, like you’re making a rice paper rolls, fold over both sides. Continue rolling it into a cigar shape. With your fingers, dip a bit of the cornstarch water and dap onto the end and the corner of the wrapper that is farthest from you to seal it.

Place each roll on a lined tray. The trick is making some place on a lined tray, place in freezer, while you continue to wrap, as you and I might be taking some time to wrap each spring roll. The first batch would be frozen, remove to zip lock bag. Or if you can wrap fast like my friends, place each on a lined tray. Then freeze these spring rolls on the tray overnight, next day transfer them to a ziplock bag when they are completely frozen for future use.

On the day you want to eat

Preheat oven to 200 degrees C. Using the lined tray prepared earlier, and put the amount you want to eat frozen spring rolls on the prepared tray. Bake in a hot oven for 15-20 minutes or until the spring rolls are golden brown. Heat up grilled lemon grass chicken in the same oven, until it’s hot enough but not burned. Meantime, soak the vermicelli with hot boiling water until soften about 1-2 minutes. Drain and place in a bowl.

Place some salad in a bowl and mix with balsamic vinegar and oil. Transfer to the vermicelli bowl. Prepare the sweet chili sauce by adding all the ingredients into a small saucepan. Heat on medium, stirring constantly, until sugar dissolved. Taste and see to your liking. I like it a bit spicy, I add bird eye. The best is it should taste like lemonade/limeade. Pour some over vermicelli and remainder into a small bowl for dipping spring rolls.

When spring rolls are done and lemongrass chicken warmed up. Place them in between the salad on the vermicelli bowl. Serve with a glass of white wine. Enjoy!!!!

https://helenscchin.com/2022/08/27/bun-vermicelli-noodle-grilled-lemongrass-chicken-spring-rolls-and-salad/

Grilled lemongrass chicken recipe: https://helenscchin.com/2022/08/16/grilled-lemongrass-chicken/

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