Vietnamese Chicken Summer Rolls

🛒 Ingredients

• Chicken breast, cooked, shredded 60 g · 99 kcal
• Rice vermicelli, cooked 40 g · 44 kcal
• Rice paper wrappers 20 g · 70 kcal
• Green lettuce leaves 20 g · 3 kcal
• Fresh mint leaves 5 g · 3 kcal
• Fresh cilantro 5 g · 0 kcal
• Carrot, julienned 10 g · 4 kcal
• Cucumber, julienned 10 g · 2 kcal
• Fish sauce (for dipping sauce) 15 g · 28 kcal
• Water (for dipping sauce) 10 g · 0 kcal
• Lime juice (for dipping sauce) 5 g · 2 kcal
• Garlic, minced (for dipping sauce) 2 g · 3 kcal
• Fresh red chili, minced (for dipping sauce) 1 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the chicken: If not pre-cooked, poach chicken breast until cooked through, then let it cool. Shred the chicken into thin strips and set aside.
2. Cook the vermicelli noodles: Bring water to a boil, add vermicelli, and cook according to package directions (usually 3-5 minutes). Drain and rinse with cold water to prevent sticking, then set aside.
3. Prepare the vegetables: Wash and finely slice or julienne the lettuce, mint, cilantro, carrot, and cucumber. Arrange all fillings neatly on a platter.
4. Make the dipping sauce (Nuoc Cham): In a small bowl, combine fish sauce, water, lime juice, sugar, minced garlic, and minced chili. Stir until the sugar dissolves completely.
5. Assemble the rolls: Dip one rice paper wrapper briefly in warm water until pliable (about 15-20 seconds). Lay it flat on a clean surface.
6. Arrange fillings: Place a few lettuce leaves, a small handful of vermicelli, some shredded chicken, and a mix of the julienned vegetables and herbs near the bottom edge of the rice paper, leaving space on the sides.
7. Fold and roll: Fold the bottom edge of the rice paper over the filling. Then fold in the sides, and tightly roll the wrapper upwards from bottom to top, creating a snug, cylindrical roll.
8. Repeat with remaining ingredients to make more rolls. Serve immediately with the prepared Nuoc Cham dipping sauce.