fresh spring rolls


  • 1 chicken breast (boneless, skinless – Sliced thin and marinated in soy, garlic and ginger 2-4 hours
  • 2 ounces Rice vermicelli noodles
  • 8 (if double wrapping) rice wrappers (8 inch diameter)
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped basil
  • 3 tablespoons chopped mint
  • 3 tablespoons chopped scallions
  • 1 carrot, julienne
  • Bean sprouts
  • 2 ounces roasted, chopped peanuts
  • 4 leaves Cos or romaine lettuce, chiffonade
  • Sweet Chili Sauce for Dipping



Grill or pan-sear the chicken strips until cooked. Set aside to cool down.


Bring a medium saucepan of water to a boil and pour the water over the vermicelli noodles in a bowl. The vermicelli will need to soak for 1-2 minutes. Drain the noodles from the hot water and refresh in cold, iced water. Set aside.


Fill a large bowl with warm water. Dip one wrapper into the hot water to soften. This should only take a few seconds. Lay the wrapper flat on a clean cutting board. In a row across the center of the wrapper, place the chicken strips, a handfull of vermicelli noodles, cilantro, basil, mint, scallions, carrot, bean sprouts, chopped peanuts and lettuce over the chicken. Fold the springroll over, to cover the ingredients tightly. Then fold in the sides of the wrapper and roll it up.


These wrappers can be made up ahead of time. If doing this, you may have to wrap the rolls in two rice paper wrappers so that they hold longer.


Serve with Sweet Chili Sauce.


4 Servings

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