Vietnamese Salad Rolls with Chicken Shrimp and Beef

Ingredients

• 24 rice paper sheets (available in Chinatown)
• 1 cup fish sauce
• 4 tablespoons lime juice
• 1 teaspoon garlic, minced
• 2 teaspoons chili
• 4 tablespoons water
• 2 tablespoons sugar
• 1 tablespoon ginger
• 2 tablespoons lemongrass
• 1/2 tablespoon garlic
• 2 tablespoons lime
• 1 tablespoon chili paste
• 1 tablespoon hoisin
• 2 tablespoons sesame oil
• 1 small napa cabbage, fine chiffonade
• 1 cucumber, peeled, seeded and finely julienned
• 2 red peppers, finely julienned
• 1 carrot, finely julienned
• 2 tablespoons ginger, minced
• 2 to 3 tablespoons cilantro, chopped
• 2 to 3 tablespoons mint, chopped
• 2 to 3 tablespoons nuoc cham
• 4 ounces shredded chicken breast
• 4 ounces sliced beef sirloin tip
• 4 ounces coarsely chopped shrimp
• 12 to 16 small lettuce leaves
• 10 to 12 sprigs of mint
• 10 to 12 sprigs of cilantro
• 1 cucumber, cut into small spears
• 1/2 cup mung bean sprouts
• 1 carrot, julienned
• 10 to 12 chiles (preferably fresh Thai Bird)
• 10 to 12 lime wedges

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