Wednesday, June 12, 2013

Vietnamese Chicken Salad Rolls with Peanut Sauce

Whenever I want a lunch that is quick, fresh and healthy I head over to the Food Fair at a mall close to where I work. Once there, I go straight to the Vietnamese kiosk to order a  prawn salad roll or two or gỏi cuốn. The rolls are filling and the peanut dipping sauce is fantastic.

I also, occasionally, make them at home. I'd by lying  if I said these were easy to make. The rice paper wrappers are delicate and will take a few tries to get right and tight. But the effort is worth. I usually make only a peanut-hoisin sauce to go with them but as you can see in the top photo I also made a sweet chili sauce this time. BUT I didn't like it - too much fish sauce in it - which is why I am not including that sauce in the recipe below!

This version is filled with chicken, mango, basil, carrots, peppers and noodles. But you could add or sub any ingredient that suits your fancy - prawn, pork, etc. Just have a little patience if this is your first time making it. Words of advice - have everything chopped, sliced and diced before you begin. Place ingredients on separate plates and have your pie plate of warm water ready to go. It's like wrapping a burrito - tuck in the ends and roll gently yet firmly. Ready? Go!

Preparation time: 30 minutes
Ready time: 40 minutes
Servings: Makes 12 rolls

Peanut Sauce


4 tbsp hoisin sauce
2/3 cup smooth peanut butter
1-2 tsp hot sauce (I use sriracha)
1/3 cup warm water
1 tsp soy sauce
2 cloves garlic, crushed
Juice of 2 limes


  1. Place all ingredients in a blender or food processor and blend until smooth.
  2. Pour into individual dishes for dipping or into a bigger bowl if everyone is sharing the same bowl.
  3. Set aside. You can refrigerate if making ahead.

Chicken & Mango Wraps


100g (4 oz) thin rice vermicelli
12 8-inch rice papers
2 cups shredded or sliced cooked chicken breast
4 carrots, shredded or cut into matchsticks (I use precut matchstick carrots)
2 red peppers, julienned
2 mangoes, peeled and sliced thin
1 large bunch of basil and/or cilantro
24 chives


  1. Cook vermicelli according to package directions. Rinse under cool water, drain and put aside.
  2. Fill a pie plate or bowl large enough to fit entire rice paper with very warm water.
  3. Take one rice paper and carefully submerge into water. Soak until it is soft and pliable but not disintegrating. About 1 minute.
  4. Place paper on a damp tea towel.
  5. Leaving 1-1/2 inches on each side of the rice paper and working length-wise, place about 2 or 3 tbsp noodles, 2 or 3 slices of chicken, mango, red pepper, a few carrots sticks and basil/cilantro about 2 inches from one edge of rice paper.
  6. Fold in the two (1-1/2 inch) sides of the rice paper.
  7. Tightly yet gently roll the rice paper into a burrito like roll. Just before you finish rolling it add a chive or two so that it sticks out of the final roll.
  8. Place on another damp towel and cover with another damp towel.
  9. Repeat with remaining rice papers.
  10. Serve with sauce.

Best if served fresh but can be refrigerated for a few hours.

Makes 12.


  1. Wow those look awesome! I've never use vermicelli before, definitely want to try them! Feel free to stop by my link party and share some of your fantastic recipes!

    Happy Blogging!
    Happy Valley Chow

  2. These look so the colors in these rolls!

  3. This comment has been removed by a blog administrator.

  4. Great recipe! The dipping sauce sounds divine!