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Matt Sinclair’s Vietnamese chicken rice paper rolls recipe
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Quick and irresistible rice paper rolls served with spicy chili sauce for an explosion of flavor in just 20 minutes!
Ingredients:
  • 100g vermicelli rice noodles
  • 12 rice paper sheets
  • 2 spring onions, cut into long thin strips
  • 1 carrot, peeled, cut into long thin matchsticks or grated
  • 1/2 continental cucumber, peeled into ribbons
  • 50g bean sprouts
  • 1/2 bunch coriander, sprigs picked
  • 1/2 bunch mint, leaves picked
  • 1/4 Hot Roast Chicken, shredded
  • 70g peanuts
  • 32.00 gm brown sugar
  • 90ml lime juice (about 4-5 limes)
  • 70ml fish sauce
  • 2 birdseye chillies, thinly sliced
  • 1 garlic clove, finely grated
Instructions:
  • Place the noodles in a heatproof bowl and cover them with hot water. Allow them to soak for 2-4 minutes or until they are tender. Drain thoroughly.
  • 1. Fill a wide, shallow bowl or tray with water, then dip 1 rice paper sheet into it, shaking off excess. Place the sheet on a clean surface. Repeat with the remaining 5 sheets. 2. Quickly place a small strip of noodles on the bottom third of each rice paper sheet. Top with spring onion, carrot, cucumber, bean sprouts, coriander, mint, chicken, and peanut. 3. Fold the bottom edge of each sheet over the filling, then fold in the sides and roll up to enclose. 4. Transfer the finished rolls to a serving dish. Repeat the process to make 5 more rice paper rolls.
  • Continue assembling the rolls with the rest of the rice paper sheets, noodles, spring onion, carrot, cucumber, bean sprouts, coriander, mint, chicken, and peanuts.
  • Mix together the sugar, lime juice, fish sauce, chili, and garlic in a small bowl. Adjust the flavors with more sugar, lime juice, or fish sauce to suit your taste.
  • Pair the rolls with a delectable dipping sauce.

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