Snack · Vietnamese · 15 min
Goi Cuon Ga (Vietnamese Chicken Summer Rolls with Fresh Herbs)
- Calories
- 178
- Protein
- 17g
- Carbs
- 21g
- Fat
- 2g
Ingredients
- 65 g Grilled chicken breast fillet, thinly sliced
- 30 g Fresh Tuscan kale, chiffonade
- 5 g Fresh ginger, finely grated
- 15 ml Vietnamese dipping sauce (Nuoc Cham style)
- 22 g Green plantain, steamed and sliced into thin strips
- 10 g Fresh cilantro, roughly chopped
- 75 g Cucumber, julienned
Method
- 01Prepare the chicken: If using pre-cooked grilled breast, ensure it is chilled and sliced into very thin, bite-sized strips. If raw, poach or grill until just cooked through, then slice.
- 02Prepare the filling: In a small bowl, toss the sliced chicken with the grated fresh ginger to infuse flavor.
- 03Assemble: Lay out the julienned cucumber and steamed plantain strips. The cucumber provides the signature crunch of a traditional summer roll, while the steamed plantain adds a subtle, authentic starchiness.
- 04Roll: Use the large, sturdy leaves of the Tuscan kale as your 'wrapper'. Lay a kale leaf flat, place a small bundle of chicken, cucumber, plantain strips, and a generous handful of fresh cilantro in the center.
- 05Fold: Roll the kale leaf tightly around the filling, tucking in the sides to create a neat, handheld roll.
- 06Serve: Arrange the rolls on a small plate. Serve immediately with the Vietnamese dipping sauce on the side for dipping. The contrast between the cold, crisp cucumber and the aromatic ginger-chicken is classic.
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