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Vietnamese-Style Summer Rolls

Photo: Helen Dujardin; Styling: Mindi Shapiro-Levine

Prep time 35 mins

Serves 4


  • 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

Nutrition Information

  • calories 333
  • fat 4 g
  • satfat 1 g
  • protein 27 g
  • carbohydrate 52 g
  • fiber 3 g
  • cholesterol 63 mg
  • sodium 1337 mg

How to Make It

  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.