Vietnamese Style Chicken Rice Paper Spring Rolls

Vietnamese style chicken rice paper spring rolls are fresh and light rice rolls filled with delicious mint and coriander leaves, spring onion and cucumber. Complete with hoisin sauce and toasted peanuts for a delicious combination of flavours.

R4-56 Vietnamese style chicken rice paper spring roll 3369.jpg



Preparation time

20 mins

Cooking time

10 mins


  • 500g Ritchies minced chicken
  • 1 tablespoon sesame oil
  • 1 tablespoons fish sauce
  • 2 garlic cloves, crushed
  • 25g dry rice vermicelli, cooked following the pack instructions
  • 1 Lebanese cucumber, cut in fine strips
  • 1 carrot, peeled and cut in fine strips
  • 4 iceberg lettuce leaves, thinly sliced
  • 3 spring onions, sliced
  • ½ cup mint leaves (Vietnamese mint if possible)
  • ½ cup coriander leaves
  • 12 rice paper rounds to serve
  • ¼ cup roasted peanuts, crushed
  • ½ cup hoisin sauce
  • iceberg lettuce leaves
  • Vietnamese mint leaves

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  1. In a wok or large frying pan on a very hot flame add the oil and fry the chicken with the garlic. Stir rapidly and break down any lumps until cooked through. Season to taste with fish sauce (1 tablespoon should be perfect but add more if you need to), and allow to cool.
  2. In a large bowl mix the chicken, vegetables, vermicelli and herbs until really well combined.
  3. Set up a flat, damp and clean tea towel on the bench to roll your spring rolls on and your serving dish. Using a large frying pan or shallow bowl filled with warm water, soak the paper rounds 2 or 3 at a time, for about 30 seconds until soft.
  4. As they soften transfer them one at a time to the damp tea towel. Lay them out flat and place 2 tablespoons of the chicken mixture on the side of the circle away from you. Roll the top edge over the mixture and then pull the sides in to the same width as the mixture. Place a few herb leaves at the bottom of the rice paper (so they show through the rice paper in the finished rolls) roll as tightly as you can and transfer to the serving dish. Repeat until all the mixture has been used. Keep covered and chilled until you are ready to serve them.
  5. Serve with hoisin as a dipping sauce, scattered crushed roasted peanuts and extra lettuce and mint leaves to wrap them in.

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