Chicken and mint rice paper rolls
Vietnamese rice paper wrapped around shredded chicken, fresh mint and cucumber — fragrant and crunchy. Roll them the night before and dip in lime and fish sauce.
- 35 min
- Serves 2
- Roll
- Easy
Why it suits you: Qi-stagnant people often feel low and tight in the chest, and the hot, close days of Minor Heat make them irritable and off their food. Pungent, cool mint soothes the liver, tangy lime whets the appetite and lean chicken keeps you full. Light and not greasy, the rolls are made the night before, so there's no rushing at the hob — good for the mood too.
Method
Prep 20 min · Cook 15 min- 1Put the chicken into boiling water, turn off the heat, cover and leave for 15 minutes until cooked; cool and shred. Soak the vermicelli in boiling water for 5 minutes, rinse under cold water and drain.
- 2Mix the fish sauce, lime juice, sugar, garlic and warm water to make the dip.
- 3Dip each rice paper in warm water for a few seconds until soft and lay flat. Add lettuce, vermicelli, chicken, cucumber, carrot and a few mint leaves.
- 4Fold in the sides and roll up tightly from the bottom, then halve and serve with the dip. Covered with a damp cloth, they keep in the fridge until the next morning.
Cautions
- Fish sauce is salty; if you have high blood pressure, dilute the dip with extra lime juice and water.
Chef's tips
- Take the rice paper out as soon as it softens or it will tear, and roll tightly for neat slices.
The TCM view
Mint is pungent and cool, soothing the liver, moving qi and clearing the head. Lime is sour, generating fluids and whetting the appetite. Chicken is sweet and warm, boosting qi; cucumber is sweet and cool, clearing heat and draining damp; and carrot strengthens the spleen. Fragrant, cooling herbs soothe the liver while gentle ingredients support the spleen, moving qi without depleting it.
