Authentic home cooking from Vietnam, with US measurements. 
Shrimp, Chicken, Egg, Carrot, and Brown Rice Noodle Spring Rolls
I suddenly had a huge craving for spring rolls packed with lots and lots of fresh veggies, perfect for dipping in sweet, tangy, and spicy fish sauce. So I checked my fridge and just used whatever I had on hand. It turned out great—my partner and I finished the whole plate!
Shrimp, Chicken, Egg, Carrot, and Brown Rice Noodle Spring Rolls
I suddenly had a huge craving for spring rolls packed with lots and lots of fresh veggies, perfect for dipping in sweet, tangy, and spicy fish sauce. So I checked my fridge and just used whatever I had on hand. It turned out great—my partner and I finished the whole plate!
Open in Cookpad AppSteps
- 1
Boil the shrimp with a pinch of salt for about 2 minutes. Peel, remove the heads, and devein.
- 2
Slice the chicken breast in half horizontally to make thinner pieces for quicker cooking. Season both sides with a pinch of seasoning salt and pepper. Heat a skillet with a little olive oil and sear the chicken on both sides until golden brown. Keep the heat low so the chicken cooks through without burning or drying out.
- 3
In the same skillet, cook the eggs. Crack the eggs into a bowl, season with 1 teaspoon fish sauce and a pinch of pepper. Fry until both sides are golden, then remove and slice into thin strips.
- 4
- 5
Boil the brown rice vermicelli noodles until cooked, then drain. Peel the carrot, cut in half, then slice lengthwise into thin strips for rolling. Slice the chicken into thin strips, wash and dry the lettuce and cilantro. Arrange everything on a plate and serve. Each person can roll their own spring rolls at the table.
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