By JJ Virgin

Vietnamese Chicken Rice Paper Rolls


April 3, 2024

12 rolls – 4 servings


1 ½ lb organic ground chicken

2 tbsp sesame oil

2 shallots, diced

4 garlic cloves, minced

1 tsp salt

1 tsp crushed red pepper

2 tbsp fish sauce

1 cup carrots, shredded

½ cup green onions, sliced into thin strips lengthwise

1 cup Persian cucumber, sliced into thin strips lengthwise

1 yellow bell pepper, thinly sliced

¼ cup mint leaves, chopped

1 cup cilantro leaves, chopped

12 round rice paper sheets

Dipping sauce:

1 tbsp sesame oil

1 tsp fish sauce

1 garlic clove, minced

2 tbsp coconut aminos

1 tbsp lime juice

½ tsp RxSugar Allulose


1Place a large sauté pan on medium heat. Heat the oil in the pan and then add the ground chicken. Cook for 7 minutes, then add the shallots, garlic, salt, crushed red pepper, and fish sauce and stir. Sauté for 5 more minutes. Turn the heat off. Transfer the ground chicken to a colander to drain any excess liquid.

2Pour hot water in a round shallow dish. Place each rice paper sheet in the water for 30 seconds until soft, then lift and place on a flat surface for rolling. Place 2 tbsp of ground chicken toward the bottom of the wrapper. Then add strips of carrots, scallions, cucumber, bell pepper, mint, and cilantro across the chicken.

3Fold the sides of the sheet over the filling then roll it from bottom up tightly until it is sealed. Repeat with the remaining rolls.

4Make the dipping sauce: Place all the ingredients together in a bowl and mix.

5Serve 3 rolls per person along with dipping sauce.

6Rice paper rolls are best enjoyed fresh and might lose texture upon refrigeration, however they can be refrigerated for up to 3 days in airtight containers.


Nutrition Facts

Total Fat28g
Total Carbohydrates40g
Dietary Fiber3g