Chicken Vietnamese Salad Rolls

Name: Chicken Vietnamese Salad Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian, Vietnamese
Ingredients: 2 boneless, skinless chicken breast, cut into thin slices; 3 tablespoons of vegetable oil; 5 tablespoons of soy sauce, divided; 12 rice paper sheets; 2 cups of cooked rice noodles; 2 carrots julienned (or thinly sliced); 2 cups of lettuce; 1/2 cup fresh mint leaves, roughly chopped; 1 tbsp Provence herbs; ▢ 6 tbsp water; ▢ 2 tbsp sugar; ▢ 1.5 tbsp freshly squeezed lime; ▢ 2 tbsp fish sauce; ▢ 1 clove garlic minced; Thai chili finely sliced

7 steps

Prep:30minCook:20min

Updated at: Thu, 17 Aug 2023 06:34:21 GMT

Nutrition balance score

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Ingredients

0 servings

For the spring rolls

2boneless skinless chicken breast

cut into thin slices

3 tablespoonsvegetable oil

5 tablespoonssoy sauce

divided

12 sheetsrice paper

2 cupsrice noodles

cooked

2carrots

julienned, or thinly sliced

2 cupslettuce

½ cupfresh mint leaves

roughly chopped

1 TbspProvence herbs

For the nuoc cham (dipping sauce)

6 Tbspwater

2 Tbspsugar

1 ½ Tbsplime

1 clovegarlic

Instructions

For the spring rolls

Step 1

In a bowl, combine the sliced chicken, vegetable oil, 2 tablespoons soy sauce & the herbs.

Step 2

Heat a large pan over medium-high. Add the chicken and sear on all sides until cooked through, about 5 minutes. Remove from heat.

Step 3

Fill a shallow dish with warm water. Soak a single rice paper sheet for 5-10 seconds.

Step 4

Remove and carefully place on a flat surface. Layer the cooked vermicelli noodles, the chicken, lettuce, carrots and mint right in the center of the paper.

Step 5

Fold both ends to the center and roll the sheet as tightly as you can without ripping.

Step 6

Continue with remaining sheets and filling.