Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Vietnamese-style chicken summer rolls
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 2
Ingredients
- 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
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.
