Vietnamese Spring Rolls

Vietnamese Spring Rolls


Rice Paper
1 Small Lettuce
6 to 10 Parsley Leafs
2 to 3 Carrots
6 to 10 Sweet Basil leafs
200 to 300g of Chicken Breast
6 to 10 Mint Leafs
6 to 10 Coriander leafs
2 Teaspoons of Coconut oil


1. Slice chicken Breast thinly
2. Add 2 teaspoons of coconut oil into pan and cook on a medium heat after chicken is cooked put aside to rest
3. Cut carrot into thin slices
4. Get mint leafs and pull apart with your fingers. You can add as many leafs as you like.
5. Put rice paper rolls into warm water to soften, once they are soft take out of water and put rice paper onto a large plate and add ingredients


1 small lettuce leaf
1 parsley leaf
2 or 3 thin slices of carrot
1 Sweet basil leaf
1 mint leaf
1 coriander leaf
1 to 2 tablespoons of sliced chicken
roll it up and enjoy.

You can dip it into soy sauce or sweet soy sauce

Makes up 6 to 10 rolls.

Ingredients may differ . All depends on how many rolls you make or how much Ingredient you add to each roll

1 comment

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