Vietnamese spring rolls

Recipes
By Debbie Teoh
24 June 2010 4:32 PM Updated 26 Nov 2015
DIFFICULTY LEVEL
3 Servings
40 Mins
20 Mins
AsianIndochineseVietnamese
 
Serve this healthy snack recipe at your next party.
The traditional Vietnamese roll or goi cuon is almost like a salad roll, since most of the common elements of a goi (special event salad) are cuon (rolled up) in a sheet of rice paper. Also known as summer rolls, this light and healthy snacks is a great party food as it may be prepared ahead of time. Feel free to experiment with the fillings by adding other ingredients such as barbequed pork or salmon.
Step by step
Preparations

Preparations

MAIN INGREDIENTS
100 g rice vermicelli
100 g chicken fillet
200 g prawns
Water
2 teaspoons salt
Fresh basil leaves
Fresh mint leaves
100 g bean sprouts
2 sprigs fresh coriander
6 leaves of lettuce
12 sheets rice paper
FOR THE DIP:
3 stalks red bird’s eye chilli
2 stalks green bird’s eye chilli
2 cloves garlic
30 g sugar
3 tablespoons lime Juice
2 fish sauce
80 ml boiled water

Method

1
 
For the dipping sauce: In a bowl, combine all dipping ingredients and season to taste. Set aside.
2
 
Bring a saucepan of water to a boil, add salt and cook chicken fillet till cooked.
1
 
For the filling: Remove chicken fillet from water. Wait a while for the meat to cool and slice it into strips. Set aside.
2
 
Using the same pot of water, cook the prawns. Remove from hot water and shell and half each prawn horizontally. Set them beside the chicken slices.
3
 
Arrange the basil leaf, bean sprouts, carrot and coriander on a large platter.
1
 
To serve: Dip rice paper into a bowl of hot water and lay over a clean kitchen towel.
2
 
Place half a piece of salad leaf on the rice paper.
3
 
Put two slices of chicken, a little noodles, bean sprouts, basil leaf and coriander on top.
4
 
Fold the bottom portion over the filling, fold in the right and left sides and place 2 pieces of prawn before rolling it up like a swiss roll.
5
 
Serve accompanied with dipping sauce.
Similar Topics

Cooking Card

Vietnamese spring rolls

By Debbie Teoh
Preparation time
40 Mins
Cook time
20 Mins
Yield
3 Servings

Main Ingredients

100 g rice vermicelli
100 g chicken fillet
200 g prawns
Water
2 teaspoons salt
Fresh basil leaves
Fresh mint leaves
100 g bean sprouts
2 sprigs fresh coriander
6 leaves of lettuce
12 sheets rice paper
FOR THE DIP:
3 stalks red bird’s eye chilli
2 stalks green bird’s eye chilli
2 cloves garlic
30 g sugar
3 tablespoons lime Juice
2 fish sauce
80 ml boiled water

Instructions

  1. For the dipping sauce: In a bowl, combine all dipping ingredients and season to taste. Set aside.
  2. Bring a saucepan of water to a boil, add salt and cook chicken fillet till cooked.
  3. For the filling: Remove chicken fillet from water. Wait a while for the meat to cool and slice it into strips. Set aside.
  4. Using the same pot of water, cook the prawns. Remove from hot water and shell and half each prawn horizontally. Set them beside the chicken slices.
  5. Arrange the basil leaf, bean sprouts, carrot and coriander on a large platter.
  6. To serve: Dip rice paper into a bowl of hot water and lay over a clean kitchen towel.
  7. Place half a piece of salad leaf on the rice paper.
  8. Put two slices of chicken, a little noodles, bean sprouts, basil leaf and coriander on top.
  9. Fold the bottom portion over the filling, fold in the right and left sides and place 2 pieces of prawn before rolling it up like a swiss roll.
  10. Serve accompanied with dipping sauce.

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