Ingredients
Scale
- 8 rice paper wrappers
- 1 cup cooked chicken breast, shredded
- 1 cup lettuce leaves, shredded
- 1 cup grated carrots
- 1 cup cucumber, julienned
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- 1 avocado, sliced (optional)
- ¼ cup peanut sauce (for dipping)
- 1 tablespoon lime juice
- salt and pepper to taste
Instructions
- Cook the chicken breast in a skillet over medium heat until fully cooked, about 15 minutes. Once cooked, let it cool and shred into thin pieces.
- Wash and prepare all vegetables by shredding lettuce, grating carrots, and julienning cucumbers. Slice the avocado if using.
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 15 seconds or until soft, then place it on a clean, flat surface.
- Lay a small portion of shredded chicken, lettuce, carrots, cucumbers, mint, cilantro, and avocado on the bottom third of the rice paper.
- Fold the bottom of the wrapper over the filling. Tuck in the sides and roll tightly, ensuring the filling is secure. Repeat for each roll.
- In a small bowl, mix peanut sauce with lime juice and salt to taste. Adjust as needed for personal preference.
- Arrange the Vietnamese Summer Rolls on a platter and serve with the peanut dipping sauce.
Last Step:
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For a vegetarian option, substitute chicken with tofu or additional vegetables.
Rice paper wrappers can be found in Asian grocery stores or supermarkets. Store them in a cool, dry place.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg