Vietnamese Chicken Spring Rolls (Summer Rolls)

One of favourite dishes, Vietnamese Spring Rolls (sometimes called Summer Rolls, Salad Rolls or Gỏi cuốn in Vietnamese) is a light and delicious dish which can be enjoyed at any time of the day.

A version of the recipe with Prawns.


For the chicken

  • 2 tbsp olive oil

  • 1 tsp five spice powder

  • 300g chicken thigh and finely sliced

  • Salt and black pepper to taste

For the dressing 

  • 1 lime juice

  • 1 tsp fish sauce

  • 1 tsp rice vinegar

  • 1 tsp caster sugar

For the spring rolls

  • 1 baby gem lettuce, washed, core removed and shredded

  • 1 carrot, grated

  • 1 spring onion, finely chopped

  • Handful of coriander leaves, torn

  • 12 sheets of rice paper, 16cm in diameter

  • 200g cooked rice vermicelli noodles 


  1. Mix the oil, five spice, salt and pepper in a bowl.

  2. Add the chicken and toss to coat.

  3. Heat a little oil in a frying pan and stir-fry the chicken strips for 3 minutes, until cooked all the way through.

  4. Remove from the heat and set aside to cool.

  5. Whisk together all the dressing ingredients in a large bowl to combine.

  6. Add the shredded baby gem, carrot and coriander leaves and coat well with the dressing.

  7. Fill a large tray with water and, one at a time, quickly dip in each sheet of rice paper, passing them through but not soaking them.

  8. Drain them flat on a clean surface, they should soften up in a few minutes.

  9. In one corner add chicken, dressed vegetables and other garnishes and roll up.

  10. Dip and enjoy!

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