DIY Chicken Papaya Spring Rolls

Photo: Iain Bagwell; Styling: Kevin Crafts

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 501
  • Calories from fat: 31%
  • Protein: 24g
  • Fat: 17g
  • Saturated fat: 3.1g
  • Carbohydrate: 68g
  • Fiber: 6.5g
  • Sodium: 784mg
  • Cholesterol: 32mg


  • 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*


  1. 1. Cook noodles according to package directions. Drain.
  2. 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.
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