Vietnamese Rice Paper Spring Rolls

  • Preparation: 30 mins
  • Cooking: 20 mins
  • Skill level: Medium
  • Servings: 4

Description Vietnamese Rice Paper Spring Rolls (Nem Cuon)

Summer has definitely hit in Vietnam and when it is this hot, it can be hard to find the motivation to cook something. That’s why I love Vietnamese Rice Paper Spring Rolls (Nem Cuon). Traditional Vietnamese Spring Rolls are usually made with pork, prawns, rice vermicelli and assortment of fresh vegetables and herbs. For Vietnamese Rice Paper Spring Rolls we uses chicken, however rice paper rolls are extremely versatile and may be made with whatever fresh ingredients you have on hand.

Rice paper rolls are easy to prepare once you have mastered the tuck and roll technique. However, they do take some time to prepare, and if this is your first time making them you may need a little practice wrapping them. Now don’t worry if one bursts open when you are rolling them, I like to consider this the “tester”.


  • 500 g chicken breast or tenders, cut into small pieces
  • 1 lime, zested
  • 2 garlic cloves, crushed
  • 1 Tsbp olive oil
  • 1 lebanese cucumber, core removed and cut into matchsticks
  • 2 carrots, peeled and cut into matchsticks
  • 1 large avocado, cut into slices
  • Spring onions, cleaned and cut into matchsticks
  • ¼ cup mint, chopped
  • Vermicelli noodles
  • Rice paper wrappers

Method Vietnamese Rice Paper Spring Rolls (Nem Cuon)

1, Firstly, marinate the chicken. Mix the zest, garlic and oil together in a bowl with chicken. Set aside for marinate for at least one hour or longer.
2, Heat a pan over medium heat and grill the chicken until cooked through. Set the chicken aside to cool. Once the chicken is cool, toss the chopped mint through the chicken.
3, Cook the dried vermicelli noodles to packet instructions. Drain and cool. When you’re ready to assemble the rolls, fill a shallow dish with warm water.
4, Dip one rice paper wrapper into the water for thirty seconds and place on a clean flat surface.
Place a couple of chicken pieces along a third of the wrapper. Top with noodles, and a couple of slices of cucumber, carrot, spring onion and avocado. Roll into a tight spring roll shape, according to the instruction on the packet.
5, Repeat with the remaining rice paper wrappers and filling.
Serve the spring rolls whole, or sliced in half with a nice dipping sauce.

Chef's Note

Rice paper rolls should be served after preparation, as the rice paper can dry out, and cause them to stick to one another. To serve, you can either serve whole or sliced in half so you can see all the fresh ingredients. To accompany, I like hoisin sauce, fresh chilli and ground peanuts or you can use any other simple Vietnamese dipping sauce.

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