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Vietnamese Chicken Teriyaki Salad Spring Rolls

No dipping sauce required - the teriyaki chicken does a good job by itself.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 4 Cook: 20 min

Ingredients

Chicken thighs 2 (200g)
Teriyaki sauce:
Soy sauce 1 tbsp
Mirin 1 tbsp
Sake 2 tbsp
Sugar 2 tsp
Rice paper wrappers 4-6
Cucumber 1/4
Round lettuce leaves 4-6
Spring onions 3

Method

1
Remove the bones from the chicken thighs. Dry fry skin side down in a non-stick frying pan on high heat.
2
When it's brown, turn the pieces over and turn down to low. Put the lid on and cook through.
3
Turn the heat up to medium and add all the teriyaki sauce ingredients. Simmer, turning the pieces occasionally. Transfer to a plate.
4
When cooled, cut the chicken into 1cm slices. Cut the cucumber and spring onion into fine strips and put into a bowl.
5
Put some warm water into a deep dish to rehydrate and open out the rice paper wrappers one at a time.
6
Divide the teriyaki chicken and cucumber and spring onion between the number of rice paper wrappers.
7
Place the lettuce leaf, cucumber, spring onion and chicken on top of each wrapper and roll up. Cut into two diagonal pieces and serve.
8
I used this rice paper 'Longdan' brand, they're thin but tough and don't tear easily.

Tips & Note

●While rolling at Step 7, wrap the ingredients in the rice paper very tightly
●At your first attempt, put a bit less quantity of ingredients to make it easier to roll

Vietnamese Chicken Teriyaki Salad Spring Rolls

No dipping sauce required - the teriyaki chicken does a good job by itself.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves 4

Cook: 20 min

Ingredients

Chicken thighs 2 (200g)
Teriyaki sauce:
Soy sauce 1 tbsp
Mirin 1 tbsp
Sake 2 tbsp
Sugar 2 tsp
Rice paper wrappers 4-6
Cucumber 1/4
Round lettuce leaves 4-6
Spring onions 3
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Vietnamese Chicken Teriyaki Salad Spring Rolls

Recipe ID :1569 Posted on 20 JAN 2016
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Serves 4

Cook 20min
views 1,550
printed 20

saved 2

No dipping sauce required - the teriyaki chicken does a good job by itself.

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Yukari Elliott
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Yukari Elliott
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Ingredients

Print Ingredients Email Ingredients
2 (200g)
1 tbsp
1 tbsp
2 tbsp
2 tsp
4-6
1/4
4-6
3

Method

Cook
20min
1
Remove the bones from the chicken thighs. Dry fry skin side down in a non-stick frying pan on high heat.
2
When it's brown, turn the pieces over and turn down to low. Put the lid on and cook through.
3
Turn the heat up to medium and add all the teriyaki sauce ingredients. Simmer, turning the pieces occasionally. Transfer to a plate.
4
When cooled, cut the chicken into 1cm slices. Cut the cucumber and spring onion into fine strips and put into a bowl.
5
Put some warm water into a deep dish to rehydrate and open out the rice paper wrappers one at a time.
6
Divide the teriyaki chicken and cucumber and spring onion between the number of rice paper wrappers.
7
Place the lettuce leaf, cucumber, spring onion and chicken on top of each wrapper and roll up. Cut into two diagonal pieces and serve.
8
I used this rice paper 'Longdan' brand, they're thin but tough and don't tear easily.

Tips & Note

●While rolling at Step 7, wrap the ingredients in the rice paper very tightly
●At your first attempt, put a bit less quantity of ingredients to make it easier to roll

Category

Japan Vietnam How To... Pan Fried / Shallow Fried Sandwiches & Wraps Simmer Chicken Cucumber Salad Vegetables Spring Onions Home Party Spring Summer

Related mirin soy sauce sake wrap spring rolls round lettuce rice paper teriyaki
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