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DIY Chicken Papaya Spring Rolls

Photo: Iain Bagwell; Styling: Kevin Crafts
Prep time 30 mins
Yield Serves 4
Vietnamese spring rolls always make great light-dinner fare, but the assembly can be time-consuming. Here's our solution: Set out the ingredients and let guests make their own. They'll have fun playing with their food, and the cook won't get stuck with all the prep work.


  • 4 ounces thin rice noodles
  • 1 head butter lettuce, broken into leaves
  • 3 cups shredded rotisserie chicken
  • 2 papayas, peeled, seeded, and thinly sliced
  • About 1 cup fresh mint leaves
  • 1/2 cup purchased spicy peanut sauce
  • 1/2 cup chopped roasted salted peanuts
  • 3 green onions, sliced into thin strips
  • Lime wedges
  • 12 large sheets rice paper*

Nutrition Information

  • calories 501
  • caloriesfromfat 31 %
  • protein 24 g
  • fat 17 g
  • satfat 3.1 g
  • carbohydrate 68 g
  • fiber 6.5 g
  • sodium 784 mg
  • cholesterol 32 mg

How to Make It

  1. Cook noodles according to package directions. Drain.

  2. Arrange noodles and remaining ingredients on large platters and set out with a large bowl of boiling water so diners can dip their rice papers (about 1 minute to soften), then assemble their spring rolls.

  3. *Find at your grocery store's Asian foods aisle or an Asian market.

  4. Note: Nutritional analysis is per 3-roll serving.