Gluten-Free Vietnamese Summer Rolls with Chicken For Spring Dinner
A fresh and healthy recipe for Vietnamese summer rolls filled with chicken, perfect for a spring dinner.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
- Diet: Gluten Free
Ingredients
Scale
- 8 rice paper wrappers
- 1 cup cooked chicken, shredded
- 1 cup lettuce, shredded
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup vermicelli noodles, cooked
- Peanut sauce for dipping
Instructions
- Prepare all the ingredients by shredding the chicken, julienning the vegetables, and cooking the vermicelli noodles.
- Soak a rice paper wrapper in warm water for about 10-15 seconds until it becomes pliable.
- Lay the soaked wrapper on a clean surface and place a small amount of each filling ingredient in the center.
- Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top.
- Repeat the process with the remaining wrappers and filling ingredients.
- Serve the summer rolls with peanut sauce for dipping.
Discover my list of kitchen tools I always use.
Notes
- Make sure to keep the rice paper wrappers covered with a damp cloth to prevent them from drying out.
- Feel free to customize the fillings based on your preferences.
Nutrition
- Serving Size: 2 rolls
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg