Vietnamese Salad Rolls


  • 8 - 10 rice wrappers (6.5 inch diameter)
  • 1 (8 ounce) package rice vermicelli
  • 2 large chicken breasts
  • 1 cucumber, julienne
  • 1 carrot, julienne
  • 1 red pepper, julienne
  • 1 leaf lettuce, shredded
  • ¼ cup chopped cup cilantro
  • ¼ cup chopped mint


  1. Marinade chicken breast in jerk marinade for 30 minutes.
  2. Grill or bake chicken and set aside to cool.
  3. Bring a medium saucepan of water to boil and then remove from heat.
  4. Place rice vermicelli in boiling water and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.

    Start assembling:

  1. Slice chicken, set aside in a bowl.
  2. Prepare (julienne and/or chop) the vegetables and place in individual bowls to start assembling.
  3. Fill a large bowl with warm water.
  4. Dip one rice wrapper in the warm water for 3 seconds to soften.
  5. Lay wrapper flat on cutting board or counter surface.
  6. Place desired amounts of noodles, jerk chicken, carrot, cucumber, lettuce, red pepper, mint and cilantro in the center.
  7. Roll the edges of the wrapper slightly inward., Beginning at the bottom edge of wrapper, tightly wrap the ingredients.
  8. Repeat steps 8 - 11 with the remaining wrappers.

I like Vietnamese Spring Roll Sauce for dipping instead of the traditional Salad Roll Dipping Sauce.
Here are two recipes for them:
   Vietnamese Springroll Dipping Sauce
   Peanut Dipping Sauce Recipe

Serves 4 - 6.   Enjoy!