While on vacation, we ate at one my favorite gluten free menu restaurants, PF Chang’s China Bistro. While this appetizer from their happy hour menu is not gluten free, allow me to explain why it’s not. The waitress spoke to the chef on my behalf. He said that the only reason why they don’t label it gluten free is because it is made on a grill that would pick of cross-contamination from gluten. Their peanut sauce may also contain gluten, but I didn’t ask. The appetizer is called Saigon Summer Rolls, also known as Vietnamese Rolls (Saigon is the former name of the current city, Ho Chi Minh City, in Vietnam.)
My online search resulted in finding that PF Chang’s Saigon Rolls contain lemongrass chicken, julienne carrots, celery root, cilantro, peanuts, Thai basil, and mint, wrapped in cool rice paper. It is served with sesame peanut sauce. The below recipe is my version. I didn’t use lemongrass chicken since I”m allergic to lemon, but I think you’ll enjoy it just as much, if not more. You can use any of your leftover rice noodle papers called for in my Gluten Free Egg Rolls, in this recipe.
Vietnamese rolls are extremely popular. They are the perfect summer snack, meal or appetizer. Also known as Saigon Summer Rolls, you can fill them with any meat or veggie you desire.
Ingredients:
- 1/2 lb. chicken breast
- Marinade (see directions) (optional)
- 2 teaspoons cooking oil
- 1 carrot, minced
- 1 teaspoon minced cilantro
- 1 teaspoon minced basil
- 4 rice papers
- 1 head butter lettuce
- 1/4 cup chopped peanuts
- Bean Threads/Noodles
- 2 teaspoons sesame oil
- 1 Tablespoon coconut cream, skimmed from the top of canned coconut milk
- 2 teaspoons Thai Red Curry Paste
- 1/2 cup gluten free chicken broth
- 2 Tablespoons unsweetened coconut milk
- 2 Tablespoons creamy peanut butter
- 2 teaspoons freshly squeezed lime juice (or rice vinegar)
- 2 teaspoons Asian fish sauce
Instructions:
- If desired, marinate chicken breast. Poke the breast with a knife in several areas, or cut it into smaller pieces to allow the breast to absorb the marinade. Combine 1/4 cup each of gluten free soy sauce (or coconut aminos for soy-free), sesame oil, rice vinegar, and water for about 30 minutes. (If you have fresh ginger and garlic, add about 1 inch minced ginger and 2 large cloves of garlic, minced to the marinade. Otherwise, add about 1/4 teaspoon garlic and ginger powder.)
- Slice one chicken breast into two thin half breasts. Fry in a heavy skillet preheated with oil over medium heat for about 5 minutes on each side or until no longer pink inside. Set aside and chop into small pieces, once cool.
- In the same skillet, saute carrots for about 10 minutes.
- Toss chicken, carrots, cilantro, and basil together; and refrigerate until chilled.
- Toss bean threads with about 2 teaspoons sesame oil; and set aside.
- Soak one of the rice papers in a shallow container filled with water for about 30 seconds.
- Place the softened rice paper on a tea towel moistened with water.
- Remove and set aside the 4 large butter lettuce leaves.
- Add some of the smaller lettuce leaves in a strip across the area of the rice paper nearest you. Top with some of the chicken filling. Add a few bean threads and chopped peanuts to the top. Roll it up towards the middle. Fold in the left and right sides. Then roll it all the way to the top.
- Slice each roll in half and serve on a bed of butter lettuce leaves.
- In a small saucepan, whisk together the sauce ingredients and simmer over medium heat until slightly thick. Serve in individual mini prep bowls along side the Saigon Summer Rolls.
Tips
*Bean Threads are also called Mung Bean Noodles, Cellophane Noodles, Chinese Vermicelli, Bean Thread Noodles, Crystal Noodles, and Glass Noodles. They are transparent noodles made from different types of starch (canna, cassava/tapioca, mung bean, potato, or yam,), and water.
Vegan and Vegetarian Version: Use all vegetables such as cucumber or zucchini strips; or replace the chicken with tofu.