Vietnamese style chicken rice paper spring roll

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a plant-based option, while canned chicken reduces costs.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce

Sunflower seed butter offers a nut-free alternative, while soy sauce is more economical.

Heat a nice hot pan and add sesame oil.

Add chicken mince to the pan and keep the heat high.

Chop garlic quickly while stirring the chicken.

When the chicken is halfway cooked, add garlic to the pan.

Season the chicken with about 1 tablespoon of fish sauce.

Ensure the chicken is cooked all the way and has a strong flavor.

Once cooled, add cooked rice vermicelli to the chicken and stir.

Soak rice paper rolls in warm water and dry off excess with a cloth.

Lay the soaked rice paper flat on the bench, keeping it tight.

Start with a little bit of the noodle chicken mixture on the rice paper.

Add cucumber, carrot, iceberg lettuce, and a little bit of spring onion on top.

Roll the rice paper halfway, then fold down the sides.

Add coriander and Vietnamese mint on top before rolling again.

Finish rolling up the spring roll tightly.

Repeat the process for remaining rolls.

Serve with hoisin dipping sauce and finish with chopped peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens