Mouthwatering Gluten-Free Vietnamese Dinner: Fresh Summer Rolls & Lemongrass Chicken Stir-Fry

Allergens

Fish, Shrimp, Nuts (peanut)

Ingredients

• 24 round rice paper wrappers 1 cup rice vermicelli, cooked 16 large shrimp, peeled and deveined 2 cups lettuce, washed and torn into pieces 2 cups mint leaves 1 cucumber, julienned 1 bell pepper, thinly sliced 1 cup bean sprouts 1/4 cup peanuts, chopped For the Lemongrass Chicken: 2 pounds chicken breasts, cubed 4 stalks lemongrass, crushed 3 tablespoons fish sauce 3 tablespoons lime juice 1/2 cup coconut milk 2 tablespoons brown sugar 2 cloves garlic, minced For the Peanut Dipping Sauce: 1/4 cup peanut butter 3 tablespoons lime juice 2 tablespoons fish sauce 1 tablespoon sugar 1 teaspoon sriracha (optional)

Instructions

1. Begin by preparing the lemongrass chicken stir fry. In a large bowl, combine the cubed chicken, crushed lemongrass, fish sauce, lime juice, coconut milk, brown sugar, minced garlic, and cook over medium heat until the chicken is cooked through and the sauce has thickened. Set aside. Now, prepare the fresh summer rolls. Fill a large bowl with warm water and dip one rice paper wrapper at a time into the water to soften. Lay it flat on a clean surface and add a handful of cooked vermicelli, shrimp, lettuce, mint leaves, cucumber, bell pepper, and bean sprouts. Sprinkle with chopped peanuts. Fold in the sides of the wrapper and roll up tightly to form a summer roll. Repeat for all wrappers. Serve the fresh summer rolls with the lemongrass chicken stir fry on the side, accompanied by the peanut dipping sauce.

Chef’s Insight

To enhance the aroma of your dishes, add a few drops of lemongrass or lime essential oil to the cooking process.

Notes

This recipe is gluten-free and can be easily adapted to suit different dietary preferences or needs.