Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vietnamese-Style Chicken Salad Rolls Recipe
    Lost? Site Map

    Vietnamese-Style Chicken Salad Rolls

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs 30 mins

    0 mins

    ratherbeswimmin''s Note:

    The Big Book of Appetizers; serve with Thai Peanut Dipping Sauce or your favorite dipping sauce.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      In a big bowl, soak the rice-stick vermicelli in hot water to cover until softened and pliable, about 15 minutes; drain in a colander, rinse under cold water, and drain well again.
    2. 2
      In a small bowl, whisk the rice vinegar, fish sauce, and sugar together until the sugar dissolves.
    3. 3
      Add the vermicelli to a nonreactive salad bowl along with chicken, carrots, cabbage, basil, mint, cilantro, and rice vinegar mixture; toss to combine.
    4. 4
      Put a double thickness of paper towel on a work surface, and fill a shallow baking pan with warm water.
    5. 5
      Check the rice paper rounds and use only those that have no holes.
    6. 6
      Soak 1 round in warm water until pliable, about 30 seconds to 1 minute; carefully transfer to paper towels.
    7. 7
      Place ½ cup filling across the bottom third (the part nearest you) of the rice paper; fold the bottom half of the rice paper over the filling and begin rolling it up tightly, stopping at the halfway point.
    8. 8
      Fold in the ends and continue rolling.
    9. 9
      Transfer the salad roll, seam side down to a plate and cover with dampened paper towels.
    10. 10
      Make 9 more rolls in same manner.
    11. 11
      To serve, cut the rolls in half crosswise; stand pieces upright; serve with dipping sauce.
    12. 12
      The salad rolls can be made 4 hours ahead and chilled, covered with lightly dampened paper towels and then with plastic wrap; let them sit at room temperature for 30 minutes before serving.

    Ratings & Reviews:


    Nutritional Facts for Vietnamese-Style Chicken Salad Rolls

    Serving Size: 1 (860 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 96.0
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 0.5 g
    Cholesterol 21.0 mg
    Sodium 192.9 mg
    Total Carbohydrate 11.2 g
    Dietary Fiber 1.1 g
    Sugars 2.5 g
    Protein 7.8 g

    The following items or measurements are not included:

    rice paper

    Ideas from


    Over 475,000 Recipes Network of Sites