Vietnamese Chicken Spring Rolls/Summer Rolls (Gỏi Cuốn Gà)
Vietnamese Chicken Spring Rolls with Avocado (Gỏi Cuốn Gà): a wholesome addition to your diet, brimming with chicken and abundant veggies. These compact rolls are guaranteed to captivate your heart.
Equipment
- 1 Large bowl of water
- 1 Large plate
Ingredients
- 5 rice papers
- 1 cup cooked chicken (150g)
- 2 oz Thin rice vermicelli (60g)
- Assortment of vegetables and herb (lettuce, bean sprouts, red pepper, Thai basils, garlic chives, mint, etc.)
- 1 Avocado
- Dipping Sauce (Hoisin Peanut Sauce, Vietnamese dipping fish sauce, Japanese Sesame Sauce)
Instructions
Prepare the fillings:
- Cook vermicelli rice noodles following package instructions. Rinse with water to remove any starch, drain well.
- Peel, seed, then quarter, and lengthwise slice the avocados.
- Slice red pepper into strips.
- Cut carrots into matchsticks.
- Wash, drain, then shred lettuce.
- Wash and drain other veggies and herbs.
Prepare dipping sauce.
Assemble
- Soften the rice papers: Fill a broad, shallow bowl with room-temperature water (avoid warm water). Dip one rice paper into the water for 3-5 seconds, then remove and gently shake off excess water. Place the rice paper on a dry surface with the glossy side facing down.
- Create a lettuce layer on the bottom third of the rice paper. Arrange rice noodles, herbs, chicken, and veggies on top. Place avocado slices on the opposite end for visual appeal. (Check the image guidance above)
- Fold the sides inward toward the center, then fold the bottom edge of the rice paper over the filling. Roll the rice paper tightly to enclose the filling. (Check the image guidance above)
- Repeat the process with the remaining ingredients to craft more spring rolls.
Enjoy these chicken spring rolls with your preferred dipping sauce.
Tried this recipe?Let us know how it was!