Vietnamese Summer Rolls

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.9
  • Total Fat: 2.6 g
  • Cholesterol: 35.1 mg
  • Sodium: 423.2 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 13.4 g

View full nutritional breakdown of Vietnamese Summer Rolls calories by ingredient


Introduction

A refreshing summer roll made with fresh vegetables and Chicken breast. (Sliced pork or shrimp can be substituted, but nutritional info will differ) A refreshing summer roll made with fresh vegetables and Chicken breast. (Sliced pork or shrimp can be substituted, but nutritional info will differ)
Number of Servings: 4

Ingredients

    8 sheets Banh Trang Rice Paper
    4 leaves Romaine or bibb Lettuce cut in half
    .5 cup Shredded Carrot
    cup fresh mint leaves, chiffonade
    cup fresh Thai basil leaves, chiffonade
    cup fresh cilantro leaves, chiffonade
    8 ounces Chicken Breast (cooked), no skin, roasted, thinly sliced
    1 bell pepper, red, sweet, raw, julienned
    thinly sliced scallions
    1 1/2 tsp sugar
    1.5 tsp Ginger Root
    1 tsp Dynasty Thai Chili Garlic Paste
    1 tbsp Fish Sauce
    1 c rice vermicelli, cooked and drained

Tips

precooked chicken is used. Or any other meat, or tofu. If cooking your chicken before assembling, pound chicken breast flat, sprinkle with salt and pepper( or any seasonings of your choice), and cook in nonstick skillet with cooking spray like Pam. Cook until no longer pink . Remove from skillet and slice thinly.


Directions

Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, bell pepper, scallion, herbs and chicken. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.
Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.


Serving Size: makes 8 rolls. 2 per serving

Number of Servings: 4

Recipe submitted by SparkPeople user KIKKIWE.