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Vietnamese-style chicken summer rolls

Vietnamese Summer Rolls Recipe with Chicken

Vietnamese-style chicken summer rolls

Name: Vietnamese-style chicken summer rolls
Total time: 25 min
Yield: 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

Adam Bush

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Serves 2

Easy

Total time: 25 mins

+ cooling

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

Gluten free

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Ingredients

Nutrition

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

Nutrition: per serving

kcal544

low
fat12.6g
saturates2.6g
carbs78.2g
sugars10.5g
fibre4.9g
protein27.1g

high
salt2g

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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Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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