Looking for a light, fresh, and tasty meal that's just as fun to make as it is to eat? These Easy Vietnamese Spring Rolls are a perfect choice! They're filled with crunchy lettuce, tender chicken, juicy shrimp, and soft vermicelli noodles, all wrapped in delicate rice paper, and packed with flavor and texture.
The best part? You can make them in no time—perfect for weeknight dinners or impressing your guests.
Fresh Shrimp and Chicken Spring Rolls Recipe
What I love most about these spring rolls is their versatility. You can easily change the ingredients to suit your taste or whatever you have in the fridge. My kids love helping, too—they enjoy dipping the rice paper and choosing their fillings. When you pair the rolls with peanut sauce or sweet chili dip, they're a guaranteed hit!
These Vietnamese spring rolls are all about the balance of textures and flavors. The crisp lettuce, tender vermicelli, savory chicken, and sweet shrimp all come together deliciously. A sprinkle of parsley gives them a fresh touch. Every roll is like a little surprise snack, perfect for lunch, dinner, or an appetizer.
How to Prepare
- Step 1: Blanch the chicken breast in chicken stock for 15 minutes, then cut it into small cubes. Blanch the shrimp for 4–5 minutes. Slice them in half lengthwise. Boil about an inch of water in a skillet. Dip a sheet of rice paper in the water for just a few seconds. Lay it flat in front of you. Fold the sides in by about 1 ½ inches to make rolling easier. On the lower half of the rice paper, place some lettuce leaves.
- Step 2: Add a layer of vermicelli noodles.
- Step 3: Top with chicken cubes.
- Step 4: Add the shrimp and sprinkle with parsley. Wrap the rice paper tightly around the fillings, rolling it up firmly. Repeat until all ingredients are used.
Serve: Slice the rolls in half and serve with your favorite dipping sauce.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 2 cups vegetable stock
- 1 pound chicken breast
- 25 shrimp
- 10 leaves mixed lettuce, like Lollo Rosso or butter lettuce
- 16 sheets round rice paper, 8.5 inch or 22 cm
- 2 oz vermicelli noodles, cooked for 5 minutes, drained
- ½ oz. Fresh Parsley, finely chopped
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Heat the vegetable stock in a pot.2 cups vegetable stock
- Add the chicken breasts and cook for 15 minutes or until fully cooked.)1 pound chicken breast
- Remove the chicken from the stock. Cut the chicken breasts into small cubes.
- Add the shrimp to the stock and cook for 4–5 minutes or until they turn pink. Slice each shrimp in half lengthwise.25 shrimp
- Wash the lettuce thoroughly and separate the leaves.10 leaves mixed lettuce
Assemble the Rolls
- Heat about 1 inch (2.54 cm) of water in a frying pan.
- Dip one sheet of rice paper into the warm water for 2-3 seconds until it becomes soft.16 sheets round rice paper
- Lay the softened rice paper flat on a damp towel. Fold the sides inward by 1 ½ inch to create neat edges.
- On the lower half of the rice paper, layer the ingredients in this order: lettuce, vermicelli, chicken, and shrimp. Sprinkle with parsley.2 oz vermicelli noodles, ½ oz. Fresh Parsley
- Roll the rice paper tightly, folding as you seal the ingredients inside.
Serve
- Repeat the process until all ingredients are used.
- Slice each roll in half and arrange on a serving plate.
- Enjoy your fresh spring rolls! 🥗🍤
Notes
- Vegetarian Option: Swap out the chicken and shrimp for carrots, lettuce, bell peppers, and sun-dried tomatoes.
- Side Sauces: Serve with sweet chili, creamy peanut sauce, or a homemade soy-sesame dip.
Nutrition
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