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Vietnamese-Inspired Fresh Spring Rolls

40 minutes
Prep Time
These spring rolls are a perfect recipe for spring. They are full of bright and colorful vegetables and are a great way to get the whole family involved in the kitchen. Kids will love helping to assemble and fold the spring rolls. Older children with good knife skills can help chop ingredients. Younger children can help wash vegetables.

Spring Roll Ingredients:

  • 3oz rice vermicelli noodles
  • 16 sheets of rice paper (Spring roll wrappers)
  • 2 cups of cooked and sliced chicken breasts*
  • 1 cup shredded purple cabbage
  • 2 carrots, peeled and sliced julienne
  • 2 pears, sliced julienne
  • 2 red bell peppers, thinly sliced
  • 1 head of butter lettuce, washed and leaves separated
  • Green onions, thinly sliced long ways
  • Mint leaves
  • Cilantro leaves

Dipping Sauce:

  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp warm water
  • 1 tbsp honey
  • ¼ tsp sesame oil
  • 1 tbsp grated carrot

To make the spring rolls:

  1. Prepare the rice noodles according to package directions.
  2. Organize all your filling ingredients so you can easily reach them.
  3. Fill a shallow pan (a pie pan or 9″ round cake pan works great) with a few inches of warm water.
  4. Place one sheet of rice paper in the water and let it soak for 10 seconds or until it is soft and pliable.
  5. Place it on your work surface.
  6. Leaving about 1 inch of open rice paper around the edges, place a piece of butter lettuce, followed by a few slices of chicken, some cabbage, carrots, pear, pepper, and green onion. Top with mint and cilantro.
  7. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up.
  8. Repeat until you have used all your ingredients.

Make the dipping sauce:

  1. Combine all the ingredients in a small bowl and mix.

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