Vietnamese Spring Rolls With Chicken and Vegetables
Savor the flavors of Vietnam in these roll-ups; filled with crisp vegetables and shredded chicken, they’re perfect for dipping into Girard’s® Chinese Chicken Salad Dressing.
Ready In: 25 Minutes
Prep Time: 25 Minutes Cook Time: 0 Minutes
Place vermicelli noodles in heatproof bowl. Bring medium pot of water to boil. Remove pot from the heat and pour water over noodles. Let noodles soak until they're tender, about 5 minutes. Drain and pat dry.
Fill a large bowl with warm water. Dip a wrapper into water until softened, about 10 to 15 seconds. Lay the wrapper flat.
Starting at top one-third of rice paper closest to you, lay lettuce first. Add a few julienned carrots and cucumbers. Add a few cilantro, mint, and basil leaves. Add a couple pieces of shredded chicken. Add a couple slices of avocado and mango. Add a little bit of chilis if desired. Sprinkle with peanuts.
Gently fold the rice paper, rolling away from you, to cover the filling and then tuck in the side edges of the wrap. Continue to gently and tightly roll. Press to seal. Repeat with remaining rolls.
Serve whole, sliced in half, or thirds. Serve with Chinese Chicken Salad Dressing for dipping.
