Leftover Chicken Vietnamese Spring Rolls

    25 minutes

    These are a great option for a hot summer day when you don't want to heat the kitchen. Although this one is for leftover chicken it would work for any type of meat.


    Northern Territory, Australia
    4 people made this

    Serves: 8 

    • 250g rice vermicelli
    • 250g leftover chicken, chilled and diced
    • 8 rice paper (spring roll) sheets
    • 1 carrot, peeled and grated
    • 1/2 head lettuce, thinly sliced
    • 1 bunch mint, leaves sliced
    • 1/2 cup sweet and sour chilli sauce
    • water, as needed

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Soften the rice vermicelli noodles in boiling water; 3 to 5 minutes until soft. Drain and rinse thoroughly with cold water so that the noodles don't stick together.
    2. Fill a shallow round dish or frypan with hot water. Dip one rice wrapper in the hot water for 1 second to soften.
    3. Lay rice paper flat and place the desired amounts of noodles, chicken, carrot, lettuce and mint in the centre. Drizzle with a little sweet and sour sauce.
    4. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
    5. Serve the spring rolls cold with additional sweet and sour chilli sauce if desired.

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    sounds easy and delicious, I will try it very soon  -  27 Dec 2016