Vietnamese cold spring rolls with shrimp, chicken and rice noodles

1 serving

15 minutes

Vietnamese cold spring rolls are a culinary masterpiece that combines freshness, lightness, and harmony of flavors. This recipe originated in sunny Vietnam, where cooking traditions are passed down through generations. The translucent rice paper gently wraps juicy shrimp, fragrant chicken fillet, and thin rice noodles, creating an incredible combination of textures. Soy sprouts add crunchiness while mint adds freshness. Vietnamese peanut sauce with hints of carrot, sugar, and vinegar fills the dish with unique richness. These rolls are perfect for a light snack or festive table, offering gastronomic pleasure and a sense of journey to the exotic world of Vietnam.

Energy value per serving

• Calories: 311.5
• Proteins: 11.6g
• Fats: 5g
• Carbohydrates: 55.2g

Ingredients

• Rice paper: 10 g
• Chicken fillet: 10 g
• Soybean sprouts: 1 g
• Peeled boiled shrimps: 10 g
• Rice noodles: 40 g
• Lolla Rossa Salad: 4 g
• Mint: 1 sprig
• Peanut: 10 g
• Freshly squeezed carrot juice: 100 ml
• Sugar: 1 tsp
• Vinegar: 0.5 tsp

Cooking steps

1. Make the sauce: crush the peanuts, pour in carrot juice, add sugar, vinegar, and mix.

   Required ingredients:

   • Peanut: 10 g
   • Freshly squeezed carrot juice: 100 ml
   • Sugar: 1 teaspoon
   • Vinegar: 0.5 teaspoon

2. Soak the rice paper in cold water for 1-2 minutes.

   Required ingredients:

   • Rice paper: 10 g

3. Soak the rice noodles in boiling water for 10 minutes.

   Required ingredients:

   • Rice noodles: 40 g

4. Place shrimp, rice noodles, soybean sprouts, and boiled chicken breast on soaked rice paper and wrap it.

   Required ingredients:

   • Peeled boiled shrimps: 10 g
   • Rice noodles: 40 g
   • Soybean sprouts: 1 g
   • Chicken fillet: 10 g

5. Place the finished roll on a salad leaf and garnish with mint, serve the Vietnamese sauce (25 g) separately.

   Required ingredients:

   • Lolla Rossa Salad: 4 g
   • Mint: 1 sprig