Crisp and Fresh Vietnamese Spring Rolls
Make Refreshing Vietnamese Spring Rolls to Tempt Your Appetite
This recipe shows you how to make Vietnamese spring rolls by wrapping tender chicken breast and crisp vegetables in rice paper, served with a peanut sauce. They are fresh, light, and delicious, highlighting the natural flavors of the ingredients for a healthy and satisfying meal. Easily prepared, they make a perfect brunch or light meal.
Main Ingredients
- 9 pieces of chicken tenderloin (about 300g)
- 2/3 red bell pepper
- 2/3 yellow bell pepper
- 2 lettuce leaves
- 1/5 onion
- Rice paper wrappers, as needed
Peanut Sauce & Marinade
- 1 Tbsp peanut butter
- 1 Tbsp calamansi concentrate or lemon juice
- 1 Tbsp plum syrup (maesilcheong)
- 1/2 Tbsp raw sugar or white sugar
- Sweet chili sauce (for dipping)
- Chicken tenderloin marinade: 1 Tbsp mirin or cooking wine, 1 Tbsp soy sauce, 1/5 Tbsp minced ginger, 1/2 Tbsp raw sugar
- 1 Tbsp peanut butter
- 1 Tbsp calamansi concentrate or lemon juice
- 1 Tbsp plum syrup (maesilcheong)
- 1/2 Tbsp raw sugar or white sugar
- Sweet chili sauce (for dipping)
- Chicken tenderloin marinade: 1 Tbsp mirin or cooking wine, 1 Tbsp soy sauce, 1/5 Tbsp minced ginger, 1/2 Tbsp raw sugar
Cooking Instructions
Step 1
Prepare the rice paper wrappers, which are key to Vietnamese spring rolls. You don’t need to take them out in advance; just have them ready to use when needed.
Step 2
Wash the lettuce leaves thoroughly and ensure they are completely dry. Residual moisture can cause the rice paper to tear, so it’s crucial to remove all excess water. Pat them dry with paper towels or shake off the water.
Step 3
Take 9 pieces of fresh chicken tenderloin and rinse them under running water.
Step 4
Slice the washed chicken tenderloin into long, thin strips, about 0.5cm thick. Cutting them into a size that’s easy to roll will make them more enjoyable to eat later.
Step 5
Marinate the sliced chicken tenderloin with 1/2 Tbsp raw sugar, 1 Tbsp mirin (or cooking wine), 1 Tbsp soy sauce, and 1/5 Tbsp minced ginger. Mix well to ensure the seasoning coats the chicken evenly. This step helps to remove any gaminess from the chicken and enhances its flavor.
Step 6
Now, let’s make the delicious peanut sauce. In a bowl, combine 1 Tbsp peanut butter, 1 Tbsp calamansi concentrate (or lemon juice), 1 Tbsp plum syrup, and 1/2 Tbsp raw sugar (or white sugar). Whisk until smooth and creamy, ensuring there are no lumps. Stir well until all ingredients are fully incorporated.
Step 7
Preheat a pan over medium heat. Spread the marinated chicken tenderloin in a single layer. Cook, flipping occasionally, until golden brown on both sides. Cooking over medium heat allows the chicken to cook through without burning.
Step 8
Cook the chicken until the surface moisture has evaporated and it’s nicely browned. This ensures a pleasant chewy texture and prevents the filling from becoming soggy inside the rice paper. The goal is to have a golden exterior and a moist interior.
Step 9
Wash the red and yellow bell peppers, remove the seeds, and then julienne them finely, along with the onion, similar to how you prepared the lettuce. Slicing all vegetables to a similar length will make the rolls look appealing and easier to eat.
Step 10
Add some of the finely chopped onion to the peanut sauce and mix. The slight sharpness of the raw onion complements the peanut sauce, adding another layer of flavor. (This step is optional and can be skipped if preferred.)
Step 11
Prepare warm water for softening the rice paper. Pour water into a wide bowl and microwave for about 30 seconds. Be careful not to make the water too hot, as the rice paper can dissolve too quickly. Dip one rice paper wrapper at a time into the warm water until pliable, then carefully remove and lay it flat. If the water cools down, reheat it in the microwave. Add more water if needed and reheat.
Step 12
Place a softened rice paper wrapper on a clean surface. Arrange a portion of the julienned vegetables and cooked chicken tenderloin in the center. Drizzle with 1/2 Tbsp of peanut sauce and 1/3 Tbsp of sweet chili sauce. Fold in the sides of the rice paper first, then roll it up from the bottom to create a neat rectangular shape.
Step 13
After dipping the rice paper in warm water, lay it flat on a plate or cutting board. It will quickly become soft and pliable, making it easy to work with. This process helps prevent tearing and ensures you can wrap the ingredients neatly.
Step 14
If you are using pre-cut rice paper wrappers (e.g., quartered), you can create smaller, bite-sized rolls. Making them in this size makes them easy and convenient to eat.
Step 15
Dip your freshly made Vietnamese spring rolls into the prepared peanut sauce or sweet chili sauce and enjoy! The combination of fresh ingredients and flavorful sauces will create a delightful culinary experience.
