Vietnamese Summer Rolls Recipe with Chicken

Vietnamese-style chicken summer rolls

  • serves 2
  • Easy

Fresh, vibrant and ready in 25 minutes, these Vietnamese rolls are a quick and healthy summer entertaining idea

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*This recipe is gluten-free according to industry standards

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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.

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Nutritional Information

  • Kcals 544
  • Fat 12.6g
  • Saturates 2.6g
  • Carbs 78.2g
  • Sugars 10.5g
  • Fibre 4.9g
  • Protein 27.1g
  • Salt 2g
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