Vietnamese-Style Summer Rolls

Vietnamese-Style Summer Rolls Recipe

Photo: Helen Dujardin; Styling: Mindi Shapiro-Levine

Serves 4

Cost per Serving:



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3 tablespoons fish sauce
3 tablespoons lime juice
2 teaspoons sugar
2 cups cooked and shredded boneless, skinless chicken
2 mangoes, peeled, pitted, cut into small cubes
1 English cucumber, peeled, cut into small cubes
2 tablespoons chopped fresh mint
4 scallions, white and light green parts, chopped
2 tablespoons chopped cilantro
12 8-inch round rice paper wrappers


Prep: 35 Minutes

1. In a small bowl, whisk together fish sauce, lime juice, sugar and 2 Tbsp. water until sugar has dissolved. To make the filling, combine chicken, mangoes, cucumber, mint, scallions and cilantro in a large bowl.

2. Fill a baking pan halfway with cold water. Lay a clean kitchen towel on countertop. Dip 1 rice-paper wrapper in water until pliable, 15 to 20 seconds. (Note: Look for rice paper wrappers near the Asian ingredients in the supermarket. Buy a few extras in case some tear while you're rolling them.) Remove wrapper and shake off excess water. Lay wrapper flat on towel. Place some filling (about 1/2 cup) in middle of wrapper, leaving a 1-inch border on bottom and sides. Fold 1 inch of bottom and 1 inch of sides toward center of round, then roll up tightly. Place rolls on a platter, seam side down. Cover loosely with plastic wrap. Repeat with remaining rolls and filling ingredients. Serve immediately with dipping sauce on the side.

Created date

March 2015

Nutritional Information

Calories 333
Fat 4 g
Satfat 1 g
Protein 27 g
Carbohydrate 52 g
Fiber 3 g
Cholesterol 63 mg
Sodium 1337 mg