“Gỏi ‘Sotang' Cuốn” (Vietnamese & Filipino Salad Roll)
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 3-4 pieces rice rolls. Readily available in your favourite supermarket, they come in neatly packed dry rolls of 10’s or 12’s
  • ¼ kilo fresh shrimps-tails and heads cut-de-shelled and de-veined
  • 250 grams deboned chicken breast
  • a handful of “sotanghon” (glass noodles, cellophane noodles)-cut to 4-5 inches length
  • 8 slices of de-seeded cucumber (I prefer to include the rind for color render)
  • 8 slices of carrots
  • 8 pieces young corn cut in half
  • 4 iceberg lettuce leaves cut in half
  • 15 grams salt
  • FOR PEANUT SAUCE:
  • 100 grams “crunchy peanut butter” (the creamy one that has peanut bits on it. I used the USA brand)
  • 30 grams Hoisin sauce (I used Lee Kum Kee)
  • 50 ml. pineapple juice
  • 15 ml. soy sauce (any)
  • 15 grams brown sugar
Instructions
  1. See procedures below.
Notes
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
Recipe by thefoodcritic.me at https://thefoodcritic.me/gi-sotang-cun-vietnamese-filipino-salad-roll/