Vietnamese Summer Rolls

Name: Vietnamese Summer Rolls
Prep time: 30 min
Cook time: 5 min
Total time: 25 min
Yield: 6 portions
Cuisine: Vietnamese
Ingredients: 1 lime juiced; 240 grams Carrots; 200 grams cooked chicken breast (skinless) shredded; 200g iceberg lettuce leaves; 4 tablespoons Fish Sauce; 200 milliliters Maggi Chilli Sauce; 150 grams Cucumber; 1/2 bunch Fresh Mint; 300 grams Rice paper wrappers

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Intermediate

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25 Min

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.

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Ingredients

6 portions

Lime Juice

50 mg

Carrots

240 g

cooked chicken breast (skinless), shredded

200 g

lambs lettuce

200 g

Fish Sauce

4 tablespoons

Maggi Chilli Sauce

200 ml

Cucumber

150 g

Fresh Mint

0.5 bunch

Rice paper wrappers

300 g

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Nutritional Information

Carbohydrate

63.3 g

Energy

286.1 kcal

Fat

0.48 g

Protein

7.9 g

of which: saturates

0.19 g

Sodium

1850.98 mg

of which: sugars

14.77 g

Recipe Steps

30 min

1 min

10 min

4 min

5 min

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Recipe Steps

30 min

Make the dipping sauce

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To make the dipping sauce, combine lime juice, fish sauce with the Maggi Chilli Sauce in a small bowl and set aside.

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Recipe Steps

30 min

Prep the veg

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Wash the veg and then slice into fine shreds or ribbons.

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Recipe Steps

30 min

Step 2

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Fill 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

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Recipe Steps

30 min

Step 3

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Place 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 in

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Recipe Steps

30 min

Step 4

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Repeat with the remaining sheets of rice paper. Serve rolls with dipping sauce and remaining mint leaves.

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