Vietnamese Summer Rolls with Chicken
A refreshing and flavorful dish featuring rice paper wraps filled with chicken, fresh vegetables, and aromatic herbs, perfect for warm weather dining.
Ingredients
Main Ingredients
- 8 pieces Rice paper wraps Soak in warm water before use.
- 2 cups Cooked chicken breast, shredded Can substitute with shrimp or tofu.
- 1 cup Rice vermicelli noodles, cooked Adds texture to the rolls.
- 4 leaves Lettuce leaves Use crispy varieties for crunch.
- 1 cup Fresh herbs (mint, cilantro, and basil) Use a mix for vibrant flavor.
- 1 medium Cucumber, julienned
- 1 medium Carrot, julienned
- 1/2 cup Dipping sauce (like hoisin or peanut sauce) For serving.
Instructions
Preparation
- Soak rice paper wraps in warm water for about 10 seconds until soft.
- Place the softened wrap on a flat surface.
- In the center, layer some lettuce leaves, a few pieces of chicken, a small amount of rice vermicelli noodles, fresh herbs, cucumber, and carrot.
- Fold the sides of the wrap over the filling and roll it up tightly from the bottom to the top.
- Repeat with the remaining ingredients.
- Serve with your choice of dipping sauce.
Notes
Store leftover rolls in an airtight container, separated by parchment paper. Best consumed fresh but can be stored for up to two days in the refrigerator.