Vietnamese Chicken Rolls

On the weekend I usually like to spend more time cooking my lunch and then for the week ahead I will cook a big batch of soup plus a main dish. My all time favorite Vietnamese dish has got to be the rice paper rolls,  just so crunchy and could be made with whatever filling you prefer. Irresistible!

So, I set out to make a protein filled, crunchy and above all as easy as possible Vietnamese roll.


These make a perfect starter if you are having friends over. They will impress!  Just make sure not to over stuff them as it will not roll properly.

I think it is essential to have the crunch factor in there, so I have added in raw cabbage and carrots. Also the colorful carrots and onions will show through the roll.

photo 1


  • 2 chicken breasts
  • Rice paper (10-12 sheets)
  • 1 Avocado
  • 1 Red Onion
  • 1 Tomato
  • 2 shredded carrots
  • 1 cup shredded cabbage
  • Bunch of fresh coriander
  • Salt & pepper to taste


  1. Preheat the oven to 220C.
  2. Season the chicken with salt & pepper ( I decided to drizzle a bit of EVOO on top, however that is optional). Bake for 20-30 mins
  3. Slice tomato, red onion and avocado, pick leaves off coriander, and keep aside.
  4. Shred carrots and cabbage, set aside.
  5. Once the chicken has cooked, shred it.
  6. Fill large bowl with warm water, and dip one sheet of rice paper in the water and place on chopping board.
  7. In the middle of the rice paper add all the fillings and roll. Here is a quick tutorial, it is pretty easy once you have done two Just make sure not to over stuff it as that can cause it to fall apart

photo 2

What is your favorite thing to cook over the weekend?

photo 4



Notes: This could easily be made raw and vegan by omitting the chicken and substituting it with tofu.

2 thoughts on “Vietnamese Chicken Rolls

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