Fresh spring rolls with chicken and vegetables - Vietnamese rice paper rolls
Recipe for Vietnamese rice paper rolls filled with chicken and crisp vegetables.Adjust the quantities depending on whether you are serving the fresh spring rolls as a side or as a full meal. This recipe makes enough for 8 sheets of rice paper / 8 Vietnamese rice paper rolls.
Servings 4 people
Ingredients
Vietnamese rice paper rolls - Fresh spring rolls
- 8 sheets rice paper
- 2 chicken breasts, pan-fried or grilled
- 1/2 small red pointed cabbage
- 1 avocado
- 1 pack mangetout or sugar snap peas
- 2 small romaine lettuces
- Fresh coriander (optional)
To serve - suggested dips and toppings
- Sesame seeds
- Chopped peanuts
- Sweet chilli sauce
- Hoisin sauce
- Soy sauce
Instructions
- Rinse the lettuce thoroughly and make sure it is well dried. Halve the leaves and remove the thickest part of the rib.
- Finely shred the cabbage and mangetout, slice the avocado and cut the chicken breasts into strips.
- Dip the rice paper in a plate of cold water, one sheet at a time – it only needs a quick dip in and straight out again. Let it drip briefly, then lay it on a clean surface – the worktop, a chopping board or similar.*The moisture from the vegetables softens the rice paper while you assemble the fresh spring rolls. Personally, I find it becomes harder to work with if the rice paper soaks in water for 10-15 seconds as described on the packet.
- Place the filling across the middle of the rice paper – a generous filling is lovely, but remember they need to close. Leave about 2 cm free of filling towards each side.*I like to add 2 strips of chicken and 2 slices of avocado, laid end to end. I do the same with a small handful of mangetout and cabbage. I finish with 3-4 small lettuce leaves on top of the filling – it makes them easier to roll.
- Now roll the rice paper around the filling. When you are about halfway, and the rice paper has just wrapped around the filling, fold in the ends and continue rolling until the spring roll is sealed.*Roll it tightly, but keep an eye on the rice paper so it does not tear – if it does, it is too tight.
- Place the finished rolls on a damp (not wet) tea towel, with another damp tea towel over the top, until all the rolls are made.
- Trim the very ends off so the rolls can stand upright, and cut each roll into 3 pieces. Sprinkle with sesame seeds and serve with your favourite dip, chopped peanuts or similar.You can also halve the rolls and serve them lying flat – or the rolls can be assembled at the dinner table.