Gỏi Cuốn – Braaied Chicken Vietnamese Wraps

INGREDIENTS 

• 400g (1 tray) Skinless chicken mini thigh (or breast) fillets
• 40g (1 pack) Satay spice blend
• 1 pack (500g) Rice paper wrappers
• 30g – according to your taste Fresh herbs (basil, mint, coriander)
• 1 Cucumber
• 4 eggs
• 10g (1 small box) Edible flowers
• 100g (1 pack) Julienne Carrots
• 400g packs (use only 1 bundle in the pack) Vermicelli rice noodles

SAUCE: garlic, chilli, soy

• 1tbsp crushed garlic
• 1 green chilli
• 3tbs soy

SAUCE: ginger onion

• 3 tbsp grated ginger
• half an onion thinly sliced

SAUCE: Peanut sauce     

• ½ cup crunchy peanut butter
• Onion
• Green Chilli
• 2tbsp hoisin
• 1tbsp rice vinegar
• ½ cup water
• 1 tsp garlic powder
   

METHOD

1. Marinade chicken in satay spice mix for a minimum of 15 minutes (the longer the marinading time the better)    
2. While chicken is marinading, prepare your braai, noodles, and fresh raw vegetables.     
3. Vegetable and herb prep: julienne carrots and cucumber. Remove herb leaves off its stem.   
4. Grill the chicken    
5. soak vermicelli noodles in hot water until al dente, and then drain    
6. beat eggs and pour into a frying pan. And lightly fry until the egg resembles a very thin pancake. Then, cut into rectangles.     
7. Once chicken and noodles have cooled down, you can then begin to build and wrap.    
8. Dip wrapper in a tray of water until soft and then take out the water. Lay wrapper flat on a board.
   In the middle of the wrapper:
   - lay flowers and herb leaves
   - lay 1 piece of rectangle shaped egg directly on top of flowers and herbs
   - lay noodles, vegetables, and chicken
   Fold uncovered sides inwards and roll the wrapper tightly into a spring roll shape.
   Repeat with remaining ingredients
9. SAUCE: garlic, chilli, soy
   - Heat oil until smoking and add garlic and chilli. Take off the heat and allow garlic and chilli to fry off in the heated oil.
   - once garlic begins to become light golden brown, add in the soy
   - put back onto heat until soy begins to bubble
   - take off heat and allow to cool down. Once cooled down, sauce is ready
10. SAUCE: ginger onion
    - Heat oil until smoking and add the ginger and onions
    - turn heat down and add a pinch of salt
    - Continue cooking for another 5 minutes
    - take off heat and allow to cool down. Once cooled down, sauce is ready
11. SAUCE: Peanut sauce
    - Add all ingredients for peanut sauce into a saucepan
    - Whisk together on medium heat until all ingredients are thoroughly mixed
    - Take off heat and allow to cool down. Once cooled down, sauce is ready

    

NOTES

• Always remember to season ingredients with salt and pepper.
• To save time on vegetable preparation, mixed pack of fresh stir fry vegetables can be used.
• For sauces, adjust amount of ingredients according to your own personal taste.
• Substitute or add any of your favourite ingredients for the wrapper filling.