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The Jewish Home | JANUARY 20, 2022
OCTOBER 29, 2015 | The Jewish Home
In The K
95
tchen
Vietnamese Rolls By Naomi Nachman
This is a delicious way to use up some
leftovers that you have after Shabbat. I typically use my leftover chicken from
the chicken soup to make these delicious gluten-free rice paper rolls. You can
really put any food that you find in the
fridge in the rolls � ranging from leftover vegetables to your leftover roast.
Just make sure everything is sliced thinly and don’t overload the roll when preparing. You want to make sure that the roll closes easily. Ingredients
Prepare the Rice Paper Wrappers:
◦ 10 rice paper wrappers
1.
◦ Large Romaine lettuce leaves, torn into half
2. Dip 1 rice paper wrapper into warm water for 5-10 seconds, until it becomes pliable.
◦ ¼ cup of fresh cilantro, finely chopped (optional) ◦ 1 cup shredded purple cabbage ◦ 2 mangoes, peeled and sliced into long, thin strips ◦ 2 avocados, peeled and cut into long, thin strips ◦ 2 to 3 radishes, thinly sliced ◦ Handful peanuts, roughly chopped ◦ 2 cups shredded cooked chicken ◦ Sweet chili sauce, for serving
Pour warm water into a large bowl or 9-inch square or round baking pan.
3. Quickly remove from water, pat or shake wrapper slightly dry, and place flat onto a work surface, such as a large plastic or ceramic cutting board.
Filling and rolling:
1. Place prepared rice wrapper on the work surface. Place halved lettuce leaf on the bottom one-third of rice paper; sprinkle with cilantro. 2. Add some shredded cabbage, mango, avocado and radish on top of the lettuce leaf. Place chicken onto vegetables and sprinkle with chopped peanuts. Do not overstuff the roll. 3. Roll wrapper tightly by gently pulling up the bottom and rolling it over the filling, tucking in the sides as you go, similar to rolling a blintz. The wrapper should be very tightly rolled. 4. Repeat with remaining wrappers and filling ingredients. Slice in half on the bias when ready to serve. 5. Serve with sweet chili sauce.
Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.
