Vietnamese · Lunch · Medium
Vietnamese Chicken Rice Paper Rolls
0.0 (0 ratings)- Total
- 35 min
- Prep
- 30 min
- Serves
- 4
- Calories
- 245
Soft rice-paper wrappers hold chicken, rice noodles and crunchy vegetables, with herbs and a lime-chili dipping sauce.
Fresh herbs and crisp vegetables fill Vietnamese chicken rice paper rolls without needing a frying pan. Thin rice noodles give the centers a soft bite, while cooked chicken makes the rolls substantial enough for lunch.
Have every filling ready before wetting the wrappers. Dip them briefly rather than soaking until floppy; they continue softening as you arrange the ingredients.
Method
Cook rice noodles in boiling water for until tender, then rinse cold, drain and cut into short lengths. Stir fish sauce, rice vinegar, lime juice, sugar, measured water and red chili into a dipping sauce.
Dip one rice paper sheet briefly in room-temperature water and lay on a damp board. Add one of the lettuce leaves, noodles, cooked chicken breast, carrot, cucumber, red bell pepper, cilantro and mint, using one-eighth of each filling.
Fold the sides inward, tuck the lower edge over the filling and roll snugly. Repeat with the remaining wrappers and fillings, keeping the finished rolls separate, and serve with the sauce.
Forkue tips
- Trim tough lettuce ribs so they do not puncture the delicate wrappers.
Storing and reheating
Refrigerate for up to 1 day in a single layer in a covered container under a barely damp towel. Keep the dip separate and avoid stacking the sticky rolls.
Made it?
Tap a star to rate it. It helps the next cook decide.
Kitchen gear
Forkue may earn a commission from links on this page, at no extra cost to you.Nutrition per serving, estimated
Vietnamese Chicken Rice Paper Rolls: FAQ
Can I make them meatless?
Yes. Replace the chicken with firm tofu and use soy sauce in the dip instead of fish sauce.
Can I fry these rolls?
These are fresh rolls designed to be eaten soft. Their moist filling and wrapper preparation are not intended for frying.
How do I store and reheat Vietnamese Chicken Rice Paper Rolls?
Refrigerate for up to 1 day in a single layer in a covered container under a barely damp towel. Keep the dip separate and avoid stacking the sticky rolls.
How long does Vietnamese Chicken Rice Paper Rolls take?
About 35 min in total: 30 min prep and 5 min cooking.
What do I need to make Vietnamese Chicken Rice Paper Rolls?
The key ingredients are rice paper, rice noodles, cooked chicken breast, carrot, cucumber and red bell pepper, plus pantry basics.
Any tips for Vietnamese Chicken Rice Paper Rolls?
Trim tough lettuce ribs so they do not puncture the delicate wrappers.
Cook this next
30 minVietnamese · Dairy-free
Vietnamese Chicken Salad
38 minThai · Gluten-free
Chicken Larb
30 minVietnamese · Nut-free
Turkey Banh Mi
30 minVietnamese · Dairy-free
Vietnamese Prawn Spiralized Rolls
35 minVietnamese · Dairy-free
Prawn and Noodle Salad with Crispy Shallots
35 minThai · Dairy-free