Description
A refreshing and easy recipe for Vietnamese Chicken Summer Rolls, perfect for a light meal or appetizer.
Ingredients
- 2 cups cooked chicken breast, shredded
- 8 rice paper wrappers
- 1 cup vermicelli rice noodles, cooked and cooled
- 1 cup lettuce leaves, shredded
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup peanut sauce (for dipping)
Instructions
- Prepare all ingredients by shredding the cooked chicken, cooking and cooling the vermicelli noodles, and julienning the carrots and cucumber. Wash and dry the lettuce, mint, and cilantro.
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable.
- Lay the softened rice paper on a clean surface. In the center, layer a small amount of shredded chicken, vermicelli noodles, lettuce, carrots, cucumber, mint, and cilantro.
- Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up to enclose the filling completely. Repeat with the remaining wrappers and ingredients.
- Serve the summer rolls with peanut sauce for dipping.
Notes
- For a vegetarian option, substitute the chicken with tofu or additional vegetables like bell peppers and avocado.
- Add a splash of lime juice or a sprinkle of crushed peanuts to the filling for extra flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg