Fresh Vietnamese Spring Rolls

Fresh Vietnamese Spring Rolls

0:15 To Prep
0:15 To Cook
2 Servings
Average Rating
Difficulty Medium

Fresh Vietnamese flavours


  • 2 tsp vegetable oil
  • 2 chicken breast fillets, cut in half horizontally
  • 1 bunch Fresh mint
  • 1 bunch Thai basil
  • 1 bunch green onions
  • 1 small packet vermicelli rice noodles
  • 1 packet rice paper rounds
  • 1 cup Fish sauce
  • 1 cup Water
  • 1 clove garlic, crushed
  • 2 Tbs rice wine vinegar
  • 1 Tbs Lime juice
  • 2 tsp sugar
  • 1 long red chilli, deseeded, finely chopped

Step 1

Heat the oil in the Wok and cook chicken over medium heat.

Step 2

Heat for 7 minutes or until cooked through. Set aside to cool.

Step 3

Prepare the mint and basil by washing and drying with a paper towel. Remove the leaves from the stem and place in separate bowls.

Step 4

Slice the green onions thinly and place in a third bowl.

Step 5

Place the rice noodles in a medium size bowl and cover with boiling water. Leave to cook for 7 minutes. Drain and rinse under cold water.

Step 6

Slice the chicken finely.

Step 7

Dip a rice paper round into the bowl of water for a few seconds and place on a clean bench.

Step 8

On one edge of the rice paper, place a small amount of vermicelli noodles. Top with a mint leaf, basil leaf and a little green onion. Finish with a small amount of chicken.

Step 9

Roll up to form a small parcel.

Step 10

Serve with dipping sauce. Dipping Sauce: - Combine all ingredients in a screw top jar. - Shake well to combine and pour into a serving bowl.

Chef's Tips

4-5 spring rolls can be made at a time. Prepare the rolls and place in an airtight container with plastic wrap in between each layer. These can be prepared in the morning for an evening function.

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