Chicken Rice Vietnamese Spring Roll

supriya21's picture

Aug. 17, 2013

A classic Vietnamese Roll with chicken instead of sea food filling. Chicken in the recipe is paired with salad leaves and rice to give crunchiness and body to the roll. Enjoy.. this complete meal.


Fried rice 8 Tablespoon
Rice paper wrappers 8
Boneless chicken 1/2 Pound , poach (poach in salted water)
Chili garlic paste 6 Tablespoon
Salad leaves 8
Tomatoes 2 , cut into wedges



1.Clean and rinse salad leaves.

2.Poach chicken in salted water for 15 or until tender.Then shred the chicken into pieces.

3.Soak rice paper in water for a couple of minutes.


4.Take the rice paper out from water when soft and lay it on a flat surface.

5.Put salad leaf on top followed by chicken and rice across the length of the rice paper.

6.Spread chili ginger paste on top of the filling. Top it with tomato wedges.

7.Roll it gently tucking the filling inside. Repeat with all the rolls.


8.When ready to serve, cut each roll into two and serve it with a sauce of your choice.


You can use simple boiled rice instead of fried rice if you like to lower the calories further.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 112Calories from Fat 21

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 408 mg17%

Total Carbohydrates 17 g5.7%

Dietary Fiber %

Sugars 3 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet