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Maggi
Maggi
  • Search
  • Recipes
  • Blog
  • Flavour-Packed Sauces
  • Instant Noodles
  • Herb and Spice Mixes
  • Winiary
  • About Us
  • Join Maggi Cooking Club
  • Products
  • Eat Well With Maggi
  • FAQs
  • About Us
  • Maggi Food College
  • Simply Good Farming
  • Our recipe towards a better future
Vietnamese Summer Rolls
Vietnamese

Vietnamese Summer Rolls

(1)
25Min
Intermediate

Ingredients

6 portions

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

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
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Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Energy
286.1 kcal
Protein
7.9 g
Carbohydrate
63.3 g
of which: sugars
14.77 g
Fibre
2.12 g
Fat
0.48 g
of which: saturates
0.19 g
Information per serving

Instructions

25 Minutes
  • Make the dipping sauce

    1 Min
    To 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 Min
    Wash the veg and then slice into fine shreds or ribbons.
  • Step 2

    10 Min
    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 towel.
  • Step 3

    4 Min
    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 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 Min
    Repeat with the remaining sheets of rice paper. Serve rolls with dipping sauce and remaining mint leaves.
Vietnamese Summer Rolls

Make the dipping sauce of 5

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

Vietnamese Summer Rolls

Prep the veg of 5

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

Vietnamese Summer Rolls

Step 2 of 5

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 towel.

Vietnamese Summer Rolls

Step 3 of 5

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 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.

Vietnamese Summer Rolls

Step 4 of 5

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

Recipe as PDF

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