Vietnamese Chicken Spring Rolls With Noodle Salad

Name: Vietnamese Chicken Spring Rolls With Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast fillets, thinly sliced; 2 cloves garlic, minced; 2 tbsp fish sauce; 1 None lime, zested and juiced; 8 None frozen spring roll wrappers, thawed; 3 oz bean sprouts; 1 None small fresh red chili, seeded, finely chopped; 1 None large egg white, lightly whisked, to brush; None None vegetable oil, to deep-fry; 7 oz dried rice noodles; 1 None Persian cucumber, cut into ribbons; 2 oz shredded iceberg lettuce; 2 tbsp fresh mint leaves; 1/3 cup Vietnamese dipping sauce

Servings: persons

1 lb chicken breast fillets, thinly sliced
2 cloves garlic, minced
2 tbsp fish sauce
1 None lime, zested and juiced
8 None frozen spring roll wrappers, thawed
3 oz bean sprouts
1 None small fresh red chili, seeded, finely chopped
1 None large egg white, lightly whisked, to brush
None None vegetable oil, to deep-fry
7 oz dried rice noodles
1 None Persian cucumber, cut into ribbons
2 oz shredded iceberg lettuce
2 tbsp fresh mint leaves
1/3 cup Vietnamese dipping sauce

1
Heat a wok or frying pan over high heat. Stir-fry chicken and garlic for 5 mins, or until browned and cooked through. Add fish sauce, lime zest and lime juice. Stir-fry for 2 mins, or until heated through. Let cool slightly.
2
Place spring roll wrappers on a clean work surface. Distribute chicken mixture, bean sprouts and chili between center of wrappers. Fold 1 corner of wrapper over filling then fold in sides. Brush edges with egg white then roll up firmly to enclose filling.
3
Heat oil in a wok or heavy-bottomed saucepan to 350u00b0F. Working in batches, deep-fry spring rolls for 3 mins, or until golden. Using a slotted spoon, transfer rolls to paper towels to drain.
4
Meanwhile, soak noodles in boiling water for 5 mins. Stir to separate strands then drain. Transfer to a large serving bowl along with cucumber, lettuce and mint. Serve spring rolls with noodle salad and dipping sauce.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb chicken breast fillets, thinly sliced, 2 cloves garlic, minced, 2 tbsp fish sauce, 1 None lime, zested and juiced, and more.

Yes, Vietnamese Chicken Spring Rolls With Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!