Try our Vietnamese-style summer rolls then check out our Vietnamese recipes.


  • 3 skinless chicken thigh fillets
  • 2 tsp vegetable oil
  • 50g nest rice vermicelli noodles
  • 6 spring roll wrappers (rice pancakes)
  • 1 carrot, shredded
  • 1 spring onion, shredded
  • 1 red chilli, deseeded and shredded
  • ¼ cucumber, deseeded and cut into batons
  • ½ a small bunch coriander
  • 3 tbsp hoisin sauce or chilli sauce, for dipping


  • STEP 1

    Put the chicken thighs between 2 pieces of baking paper and use a rolling pin to flatten to about 1/2cm thick, then season. Heat the oil in a non-stick frying pan then cook the chicken for 5-6 minutes on each side or until really golden and cooked through. Transfer to a plate, cover with foil and leave until cool enough to handle, then use forks to shred.

  • STEP 2

    Put the rice noodles in a bowl, pour over just-boiled water and leave to soak 5 minutes. Run under cold water and drain really well.

  • STEP 3

    Dip a rice paper wrapper into hot water until softened, then top with enough carrot, spring onion, chilli, cucumber, rice noodles, shredded chicken and coriander to make a horizontal line across the middle third, leaving a 2cm gap at either side.

  • STEP 4

    Fold up the bottom, then each side inwards and roll so the filling is enclosed. Repeat with the remaining wrappers. Serve with hoisin or chilli sauce for dipping.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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