Olive Magazine
Vietnamese Summer Rolls Recipe with Chicken

Vietnamese-style chicken summer rolls

Published: May 27, 2019 at 4:04 pm
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 2

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

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal544
fat12.6g
saturates2.6g
carbs78.2g
sugars10.5g
fibre4.9g
high inprotein27.1g
salt2g
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Try our Vietnamese-style summer rolls then check out our Vietnamese recipes.

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.

*This recipe is gluten-free according to industry standards

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