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RECIPE
19 INGREDIENTS8 STEPS30min

Vietnamese Spring Rolls

5.0
2 Ratings
Served with a fragrant dipping sauce redolent of chilli, ginger and soy, these spring rolls can easily be tweaked to please vegetarian or vegan tastes.
Vietnamese Spring Rolls Recipe | SideChef
Served with a fragrant dipping sauce redolent of chilli, ginger and soy, these spring rolls can easily be tweaked to please vegetarian or vegan tastes.
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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Fulfilled by
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
30min
Total Time
$1.69
Cost Per Serving

Ingredients

US / METRIC
Servings:
10
Serves 10
10
Rice Paper Wrappers
1 can
(13.5 fl oz)
Coconut Milk
2
Large  Carrots , julienned, peeled
1
Small  Red Cabbage , thinly sliced
2
Nori Sheets , thinly sliced
1 handful
1 handful
Rice Noodles
1
Red Chili Pepper , finely sliced
2 Tbsp
Black and White Sesame Seeds
1 Tbsp
1 Tbsp
Sesame Oil
1 Tbsp
1 tsp
Brown Sugar
1/2 tsp
Fresh Ginger , grated, freshly grated
2/3 cup
Water
to taste
Red Chili Peppers , sliced
to taste
Scallions , thinly sliced
or Coriander leaves
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Nutrition Per Serving

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CALORIES
205
FAT
11.2 g
PROTEIN
13.5 g
CARBS
16.1 g

Cooking Instructions

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Step 1
Pour the Coconut Milk (1 can) into a pot, to fill it about halfway. Place the Tyson® Chicken Breasts (3) into the coconut milk and cover with the lid. Poach over medium heat for 15 to 12 minutes or until the chicken is cooked through and no longer pink.
Step 2
Remove chicken from the coconut milk and using two forks, shred the chicken into long fine strands.
Step 3
Pour over boiling water over rice vermicelli noodles (1 handful) and cover to allow to steam for 10 minutes or until soft. Drain and allow to cool slightly.
Step 4
Arrange the Red Cabbage (1) , Carrots (2) , Nori Sheets (2) , Red Chili Pepper (1) , Rice Noodles (1 handful) , and shredded chicken on a board, ready at hand.
Step 5
In a shallow dish, soak the Rice Paper Wrappers (10) two at a time in cold water before carefully lifting them out and laying flat on to a clean kitchen towel.
Step 6
Take a pinch of each of the fillings and place on the far left-hand side of the wrapper. Tuck in the sides to close off the ends of the spring roll and carefully roll the filling over, keeping the wrapper snug around it. To seal it off, simply dab a little water along the end.
Step 7
To make the sauce, combine Fresh Cilantro (1 handful) , Fish Sauce (1 Tbsp) , Sesame Oil (1 Tbsp) , Light Soy Sauce (1 Tbsp) , Lime Juice (1 Tbsp) , Brown Sugar (1 tsp) , Fresh Ginger (1/2 tsp) , Water (2/3 cup) , Red Chili Peppers (to taste) , and Scallion ( to taste). Refrigerate until needed.
Step 8
When ready to serve, sprinkle the spring rolls with a scattering of toasted Black and White Sesame Seeds (2 Tbsp) , Scallions (to taste) and dunk into the ice-cold dipping sauce. Enjoy!
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Nutrition Per Serving
Calories
205
% Daily Value*
Fat
11.2 g
14%
Saturated Fat
7.9 g
40%
Trans Fat
0.0 g
--
Cholesterol
30.1 mg
10%
Carbohydrates
16.1 g
6%
Fiber
2.6 g
9%
Sugars
5.5 g
--
Protein
13.5 g
27%
Sodium
475.1 mg
21%
Vitamin D
--
--
Calcium
58.2 mg
4%
Iron
2.6 mg
14%
Potassium
391.4 mg
8%
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