Vietnamese Rolls With Peanut Dipping Sauce

Total Time
40mins
Prep 40 mins
Cook 0 mins

Crunchy vegetables pair with hoisin-seasoned chicken in this refreshing appetizer. You can make the sauce and chicken mixture a few hours ahead, but assemble the rolls just before serving so they don't dry out.

Ingredients Nutrition

Directions

  1. To prepare sauce, combine first 3 ingredients in a small bowl, stirring until honey dissolves. Stir in peanuts.
  2. To prepare rolls, heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and chicken; sauté 5 minutes. Combine chicken mixture, hoisin sauce, and chile sauce; chill.
  3. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1-inch border. Top lettuce with 1/4 cup chicken mixture, 3 cucumber strips, 3 bell pepper strips, and 3 mint leaves. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).
  4. Repeat procedure with remaining sheets, lettuce, chicken mixture, cucumber strips, bell pepper strips, and mint leaves. Slice each roll in half diagonally. Serve rolls with sauce.
Most Helpful

5 5

The family loved these! I had some trouble rolling but I'm sure that will improve with practice. I did have to use 2 sheets of rice paper for each as they kept splitting - maybe that's just me! We used our own sauces so I'm reviewing just the rolls.

Sauce and chicken mixture can be made a few hours ahead leaving assembly until just before serving.

5 5

I love these. They make a really nice light meal. I added some grated carrot to make these even healthier and more flavourful. I did not have any chicken so I substituted imitation crab meat and only used a half pound but I kept the amount of hoisin sauce the same. I did not have all the ingredients to make the sauce so I skipped it. These are not difficult to make and can be made ahead. I served these with sushi. Thanks for the recipe.