BiteSaavy
BiteSaavy recipe

Vietnamese Chicken Rice Paper Rolls

Fresh and light rice paper rolls filled with shredded chicken, crunchy veggies, and herbs, served with a tangy dipping sauce.

Lunch 20 min prep 10 min cook Serves 4 Lunch Gluten-Free Dairy-Free Low-Fat
Vietnamese Chicken Rice Paper Rolls

Ingredients

  • rice paper wrappers
    12 pieces 12 pieces
  • cooked chicken breast, shredded
    200 grams 7 ounces
  • carrot, julienned
    1 medium (70 grams) 1 medium (2.5 ounces)
  • cucumber, julienned
    1 medium (100 grams) 1 medium (3.5 ounces)
  • fresh mint leaves
    12 leaves 12 leaves
  • fresh coriander leaves
    12 leaves 12 leaves
  • rice vermicelli noodles, cooked and drained
    50 grams 1.75 ounces
  • hoisin sauce (for dipping)
    60 milliliters 1/4 cup
  • peanut butter (for dipping)
    30 grams 2 tablespoons
  • warm water (to soften rice paper)
    600 milliliters 2.5 cups

Method

  • 1
    Soak rice vermicelli in warm water until soft, then drain.
  • 2
    Dip one rice paper wrapper in warm water 10 seconds to soften.
  • 3
    Lay wrapper flat and layer chicken, vermicelli, carrot, cucumber, mint, and coriander inside.
  • 4
    Fold sides over filling and roll tightly from bottom.
  • 5
    Repeat for all wrappers.
  • 6
    Mix hoisin sauce and peanut butter for dipping.
  • 7
    Serve rolls with dipping sauce immediately.

More like this