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Vietnamese Summer Rolls with Chicken

These vibrant Vietnamese summer rolls feature a delightful combination of shredded chicken, fresh vegetables, and aromatic herbs, all wrapped in delicate rice paper for a light and healthy meal.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Light Meal
Cuisine: Vietnamese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the rolls
  • 8-10 sheets Rice paper wrappers
  • 1 cup Cooked chicken, shredded (make sure it’s Halal)
  • 1 cup Rice vermicelli noodles, cooked
  • 8 large leaves Lettuce leaves
  • 1 Cucumber, julienned
  • 1 Carrot, julienned
  • A handful Fresh mint leaves
  • A handful Fresh cilantro leaves
For dipping
  • to taste Peanut sauce or hoisin sauce

Method
 

Preparation
  1. Gather all your ingredients to make the assembly smoother.
  2. Shred the chicken, julienne the cucumber and carrot, and wash and dry the herbs.
Assembly
  1. Fill a large bowl with warm water. Dip one rice paper wrapper in for about 10-15 seconds until it softens.
  2. Place the softened wrapper on a clean surface. Lay down a lettuce leaf, followed by a small amount of rice vermicelli, shredded chicken, cucumber, carrots, and a few mint and cilantro leaves.
  3. Starting from the bottom, fold the wrapper over the fillings tightly. Fold the sides in and roll up towards the top.
  4. Repeat this process until all ingredients are used. Keep the rolls covered with a damp cloth to prevent drying.
Serving
  1. Arrange the rolls on a platter and serve with your choice of peanut sauce or hoisin sauce.

Notes

Substitute chicken with grilled shrimp or tofu for variety. Prepare ingredients in advance but roll them just before serving to maintain freshness.