Vietnamese Spring Rolls with Chili Sauce


4 people


Vietnamese spring rolls

  • 150 g Whole grain noodles
  • 400 g of chicken fillet
  • 1 tablespoon oil
  • 2 carrots
  • ½ cucumber
  • 2 spring onions
  • ½ casserole
  • 20 rice pancakes
  • ½ bundle of coriander
  • ½ bundle of mint

Strong chili sauce

  • 1 red chili
  • 5 tablespoons fish sauce


  • sweet chili sauce


Vietnamese spring rolls

Boil the noodles as indicated on the package, cool them under cold water and allow to drip into a sieve. Cut the chicken into thin strips and brown them on all sides in an oiled pan. Cut carrot, cucumber, spring onion and cucumber into strips of 5-6 cm. 

Bring 2 rice pancakes in a large bowl of cold water and leave for a few minutes, until slightly pliable but not too soaked. Take the soaked rice pancake, drizzle it on a towel and place it on the table. 

Bring a large handful of vegetables, some noodles, 1 piece of chicken, a few mint leaves and a few sprigs of coriander on the center of the pancake. 

Fold the rice pancake in the middle to cover the filling, and roll the pancake around the filling from one side to the other. Continue in the same way with the rest of the rice pancakes and the rest of the filling.

Vietnamese spring roll sauce

Peel the chili, remove the kernels and cut into thin slices and then mix the chilli in the fish sauce.

Serve the summer rolls with strong and sweet chili sauce.

Rice pancakes can be found in Asian stores and well-stocked supermarkets on the shelf.

Energy distribution per person

Vietnamese spring roll calories: 2336 kJ (556 kcal). 

Carbohydrate: 82 g.

Fat: 12 g, of which saturated fat is 2 g