Vietnamese Fresh Spring Rolls with Shrimp and Chicken

Steps

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1. 1
   Add 1 teaspoon of salt to boiling water in a small saucepan, place the chicken breast in it, cover, and simmer over low heat for 20 minutes.
   ▶ ≈0:24
2. 2
   Meanwhile, cook 5 oz of rice noodles in boiling water over high heat for 5 minutes, drain, rinse with cold water, and drain again.
   ▶ ≈0:36
3. 3
   Once the chicken is cooked, remove it and let it cool. Grate a carrot and mix it with ¼ teaspoon of salt, ½ teaspoon of sugar, and 1 tablespoon of white vinegar; set aside.
   ▶ ≈0:55
4. 4
   Cut half a cucumber into 10 sticks, slice the chicken thinly, and peel the cooked shrimp.
   ▶ ≈1:16
5. 5
   Prepare hot water at approximately 140°C (about 280°F). Soak a rice paper sheet in the hot water and immediately remove it, laying it on a damp cloth.
   ▶ ≈1:44
6. 6
   Arrange the ingredients near one edge of the rice paper: salad leaves, mint, cilantro (cut in halves), cucumber sticks, grated carrot, rice noodles, chicken, and shrimp. Space the ingredients apart to visually showcase them, especially the shrimp.
   ▶ ≈2:12
7. 7
   Fold the two sides of the rice paper toward the center, keeping them parallel, then roll it up from the bottom while tightening the filling inside. Finish by placing a spring onion flower on top if desired.
   ▶ ≈2:49
8. 8
   Place finished rolls on a plate and cover with a dry cloth to prevent them from drying out. Wrap them in plastic wrap and store at room temperature for up to 4 hours, or refrigerate (though chilling will harden the rice paper—fresh is best).
   ▶ ≈3:16
9. 9
   Serve topped with crushed roasted peanuts and nuoc cham dipping sauce. Enjoy as an appetizer or light meal.
   ▶ ≈3:36