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Vietnamese Roast Chicken & Salad Rolls

Today's Parent | posted Thursday, Mar 31st, 2016

Prep: 25 minutes
Makes: 4 servings


  • 5 tbsp fresh lime juice, divided
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1/4 tsp grated lime rind
  • 1/8 tsp Asian chili sauce
  • 1 900-g rotisserie chicken, meat removed and shredded, skin and carcass discarded
  • 100 g rice vermiceli noodles
  • 1 large carrot
  • 1/2 English cucumber, seeded
  • 12 8.5-in.-round rice paper wrappers
  • 3 green onions, cut into long strips
  • 1/2 cup packed cilantro
  • 1/2 cup packed mint
  • 1/2 cup Thai basil leaves
  • 12 Boston lettuce leaves


  1. Combine 3 tbsp lime juice with fish sauce, sugar, lime zest and chili sauce, stirring to dissolve sugar. Set aside. Toss chicken with remaining 2 tbsp lime juice.
  2. Place noodles in a bowl and cover with boiling water. Let stand 4 min to soften, then rinse with cold water.
  3. Use a vegetable peeler to cut carrot and cucumber into long, thin ribbons.
  4. Fill a large bowl with hot tap water. One at a time, soak each rice paper wrapper for 8 sec or until beginning to soften (wrappers continue to soften as they sit). Transfer to a clean surface.
  5. Lay a few herb leaves and a few strips each of cucumber, carrot and green onion along the bottom third of each wrapper leaving a 1-in. (2.5-cm) border at each end. Top with a small bundle (about 1/4 cup) of noodles.
  6. Fold a lettuce leaf over noodles and top with about 1/3 cup shredded chicken. Fold outside edges in, over chicken. Then fold edge closest to you up over filling and roll, holding filling in place until fully enclosed. Repeat with all wrappers.
  7. Serve immediately or cover and refrigerate up to 4 hr.
    TIP: Don’t soak the rice paper wrappers for too long or they become impossible to roll.
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