Recipes R Simple

Vietnamese Fresh Spring Rolls with Chicken and Shrimp with Dipping Sauce


vietnamese fresh spring roll vietnamese fresh spring roll

Vietnamese Fresh Spring Rolls with Chicken and Shrimp


A very fresh and light spring roll. A classic Vietnamese recipe. Traditionally served with the Peanut dipping sauce.

The awesomeness of a salad in a roll!

Vietnamese Fresh Spring Rolls with Chicken and Shrimp

Cuisine: Vietnam
Author: Recipes ‘R’ Simple
Prep time:
Cook time:
Total time:
Yield: 24 rolls


  • 1 chicken breast cut into small bite size pieces.
  • 12 medium shrimp/ prawns.
  • Vietnamese Rice paper.
  • Small head of lettuce.
  • Rice Noodles.
  • Fresh Mint.  or use (Vietnamese Mint see notes)
  • shredded cucumber/ shredded carrot / beansprout – optional garnishing.
  • For Dipping Sauce:
  • For the peanut sauce:

    • ½ cup creamy peanut butter or grind 1/2 cup roasted peanuts till smooth.
    • ¼ cup water
    • 3 Tbsp hoisin sauce
    • 1-2 Tbsp freshly squeezed lime juice
    • 3-4 tsp soy sauce
    • 1 tablespoon granulated sugar
    • 2  tsp chili-garlic sauce
    • 1  small clove  garlic, crushed to a paste
    • ¼ tsp toasted sesame oil




  •  Add the rice noodles to boiling water. Cook 5 minutes till tender and drain. Wash with tap water if starchy.
  • Set aside.
  • In same boiling water add the cleaned shrimp. Poach for 2 minutes till just tender and cooked through. Remove with slotted spoon.
  • Add chicken and cool till cooked through thoroughly.  Remove with slotted spoon.
  • Sprinkle salt and pepper (optional) on the prawns and chicken as soon as you remove them from the boiling water.
  • Place the rice paper sheets one at a time in a basin /bowl of water for a few seconds till pliable.

rice paper rice paper soaked


  • Shake off excess water and place on a dry flat plate.
  • Allow to soften completely.
  • Place 3 pieces of slices shrimp, 3 pieces of chicken, strategically.
  • Add the rice noodles, no more than 2 Tbsp.
  • Add lettuce and shredded carrot and whatever other filling you are using.
  • (Remmember not to overstuf, as your rolls may crack as they dry)
  • Also place the mint leaf or Vietnam mint over the ingredients.
  • Roll as for Spring Rolls.
  • (Do not roll up too tightly, to reduce chance of cracking whilst they dry.)
  • Place on a platter, place plastic wrap over on layer before you spread the next.
  • Keep covered with saran wrap and serve within a couple of hours.
  • If stored in the fridge place them in a large tupperware container with ayers of plastic wrap in between.
  • ( Note that they may crack if stored in fridge too long, from drying)
  • Combine all the sauce ingredients to a smooth sauce. Whisk well. Taste and adjust.


Vietnamese Fresh Spring Rolls with Chicken and Shrimp

Try and let us know – Vietnamese Fresh Spring Rolls with Chicken and Shrimp.


 Vietnamese Mint is also known as : Vietnamese Cilantro, Vietnamese Coriander, Cambodian Mint, Laksa Leaf, Hot Mint,daun kesom/ daun laksa or rau răm.
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