Vietnamese Chicken Spring Rolls With Noodle Salad Recipe

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.

No additional tips available.

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

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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.

Vietnamese Chicken Spring Rolls With Noodle Salad

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