Sweet and Sour Chicken & Pickled Vegetable Fresh Rolls

Recipe by: Chef Maddy Goldberg, Aloette 
Cuisine: Vietnamese

Prep time: 45 min
Cook time: 15 min
# of servings: 10-15 fresh rolls

Fresh rolls are the spring roll of summer and these are a completely new take on the Vietnamese classic. This sweet and sour chicken is packed with Canadian flavours like sweet maple syrup and sharp Dijon mustard. If you’re feeling ambitious try putting the chicken into fresh rolls to turn these flavours into a cold summertime appetizer that you can enjoy without cutlery. These rolls are loaded with bright flavours from the mint and cilantro to the quick pickled vegetables. If fresh rolls feel complicated, then don’t let this turn you away – turn this into simple dinner by cooking just the sweet & sour chicken with pickled vegetables for a unique take on BBQ.

For the sweet & sour chicken:

Ingredients

4 (about 400g total) boneless skinless chicken thighs

 

Sauce:
2 Tbsp. (30 mL) Maille Dijon mustard
2 Tbsp. (30 mL) Maille honey mustard
1 Tbsp. (15 mL) maple syrup
1 Tbsp. (15 mL) lime juice
1/2 tsp. (3 g) salt
1/4 tsp. (1.5 g) pepper 

Preparation

1. Mix all ingredients for sauce. Set aside with a brush. Heat barbecue to high. 

 

2. Season chicken with salt. Place on grill and brush the chicken with sauce, covering only the side that is facing up.

 

3. Cook for 2 min, flip and brush the side facing up with sauce. Repeat until chicken is cooked. About 8-12 minutes depending on size.

 

4. Remove chicken and set aside to cool while you prepare other ingredients.

For pickled carrot and onion:

Ingredients

1 carrot, peeled
1/2 large onion

 

Pickling liquid:
1 ½ cup (375 mL) of Maille apple cider vinegar
½ cup (100 g) sugar
¼ cup (62.5 mL) water
1 Tbsp. (15 g) salt

Preparation

1. Hand blend or whisk together pickling liquid. Julienne carrots by cutting into long thin strips. Cut onion so they are a similar size.

 

2. Bring cold pickling liquid, onion, and carrot to boil in a saucepan over high heat. When it boils remove from heat and cool in fridge. This can be 1-2 days ahead of time.

For fresh rolls:

Ingredients

10 leaves of napa cabbage*
1 pack rice paper wrappers
Sweet and sour chicken, sliced into long thin strips
Pickled carrot and onion
1 cup (140 g) vermicelli noodles, cooked
1/2 cup (15 g) mint, picked
1/2 cup (25 g) cilantro 

Preparation

1. Cut cabbage or lettuce into long rectangles that resemble the shape of a finished fresh roll. Fill a large round dish with warm water.

 

2. Submerge 1 rice paper wrap and soak until it is soft, about 45 seconds. If it does not get soft then try using hotter water.

 

3. Place wrapper on cutting board. In the centre, place 1 piece of cabbage then sliced chicken, pickled vegetables, vermicelli, ripped up mint and cilantro. Fold bottom of wrap over the vegetables. Bring the left side and right side toward the centre and then roll the wrapper away from you. Eat right away, and try using the liquid from your pickled vegetables as a dipping sauce.

 

*NOTE: Optional substitute: lettuce.