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Vietnamese-style chicken summer rolls

Name: Vietnamese-style chicken summer rolls
Total time: 25 min
Ingredients: skinless chicken thigh fillets 3; vegetable oil 2 tsp; rice vermicelli noodles 50g nest; spring roll wrappers (rice pancakes) 6; carrot 1, shredded; spring onion 1, shredded; red chilli 1, deseeded and shredded; cucumber ¼, deseeded and cut into batons; coriander ½ a small bunch; hoisin sauce or chilli sauce 3 tbsp, for dipping

25 minutes + cooling
serves 2
Easy

Fresh, vibrant and ready in 25 minutes, we've given Vietnamese summer rolls a twist for a healthy summer entertaining idea

By Adam Bush

Published: May 27, 2019 at 4:04 pm

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

Ingredients

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

Method

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.