Vietnamese

Vietnamese Summer Rolls

Name: Vietnamese Summer Rolls
Prep time: PM30.00T
Cook time: PM5.00T
Total time: PM25.00T
Cuisine: Vietnamese

(1)

25Min

Intermediate

Ingredients

6 portions

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

Copy

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

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.

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.

Prep the veg of 5

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

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.

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.

Step 4 of 5

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

Recipe as PDF

With pictures

Thank you for your rating!

We look forward to your review!

You have already rated this recipe / product.

Click on the number of stars you would like to award: the higher the number, the better the rating.

Submit

Comment 0

0/4000

Discover more

More interesting Recipes

Show more recipes

Vietnamese Summer Rolls

Ingredients

Our best tips & tricks for customized portion size

Export ingredients

Nutrition Value

Instructions

Make the dipping sauce

Prep the veg

Step 2

Step 3

Step 4

Make the dipping sauce of 5

Prep the veg of 5

Step 2 of 5

Step 3 of 5

Step 4 of 5

01

02

03

04

05

Recipe as PDF

Comment 0

Discover more

More interesting Recipes

Sweet Potato Pakoras

Veggie Egg Fried Rice

Sweet Chilli, Prawn and Mango Stir Fry

Maggi® Juicy Sweet Chilli Chicken