Vietnamese Summer Rolls
25 Min
Intermediate
These beauties are easier to make that you might think! Fine rice paper wraps filled with tender noodles, herbs and veg or chicken as you like! Look out for rice paper wraps in larger supermarkets, Asian supermarkets or online.
Ingredients
6
portions
ingredient_quantity
recipe ingredient
50
mg
Lime Juice
240
g
Carrots
200
g
cooked chicken breast (skinless), shredded
200
g
Iceberg Lettuce
4
tablespoons
Fish Sauce
200
ml
Maggi Chilli Sauce
150
g
Cucumber
0.5
bunch
Fresh Mint
300
g
Rice paper wrappers
.
Nutrition Value
Carbohydrate
63.3 g
Energy
286.1 kcal
Fat
0.48 g
Fibre
2.12 g
Protein
7.9 g
of which: saturates
0.19 g
Sodium
1850.98 mg
of which: sugars
14.77 g
Information per serving
Instructions
25 Minutes
-
Make the dipping sauce
1 MinTo make the dipping sauce, combine lime juice, fish sauce with the Maggi Chilli Sauce in a small bowl and set aside. -
Prep the veg
10 MinWash the veg and then slice into fine shreds or ribbons. -
Step 2
10 MinFill a large round dish with warm water; place a sheet of rice paper in the water until it softens, about 1 minute. Gently remove from water; drain on a clean tea towel. -
Step 3
4 MinPlace a small amount of the prepared vegetables and shredded chicken in the centre of rice paper. Top with a few mint leaves (you can use coriander as well or instead if you like). Fold bottom half of the rice paper over the filling and then fold in the sides; roll over to enclose filling completely. -
Step 4
5 MinRepeat with the remaining sheets of rice paper. Serve rolls with dipping sauce and remaining mint leaves.
