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Photo: Iain Bagwell; Styling: Kevin Crafts Photo by: Photo: Iain Bagwell; Styling: Kevin Crafts

DIY Chicken Papaya Spring Rolls

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.

Sunset APRIL 2010

  • Yield: Serves 4
  • Prep time: 30 Minutes


  • 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. 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.

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

Note: Nutritional analysis is per 3-roll serving.

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