Vietnamese Chicken Rice Paper Rolls with Crying Tiger Dipping Sauce (Gỏi Cuốn Gà)
Fresh, vibrant, and full of flavour, these chicken rice paper rolls are packed with soft vermicelli, crisp veg, juicy marinated chicken, and fragrant herbs — all wrapped up in soft rice paper. Served with a bold, zesty Crying Tiger dipping sauce that hits hard with chilli, lime, and toasted rice powder, this is clean eating with serious attitude! Yum!
Vietnamese Chicken Rice Paper Rolls with Crying Tiger Dipping Sauce (Gỏi Cuốn Gà)
Fresh, vibrant, and full of flavour, these chicken rice paper rolls are packed with soft vermicelli, crisp veg, juicy marinated chicken, and fragrant herbs — all wrapped up in soft rice paper. Served with a bold, zesty Crying Tiger dipping sauce that hits hard with chilli, lime, and toasted rice powder, this is clean eating with serious attitude! Yum!
Open in Cookpad AppSteps
- 1
Marinate & Cook the Chicken: Combine marinade ingredients, marinate chicken for 15–30 mins, then grill or pan-fry. Slice thinly.
- 2
Cook the Vermicelli: Follow packet instructions, rinse under cold water, and drain.
- 3
Pickle the Carrot & Cucumber: Toss with vinegar, sugar, and salt. Set aside for 10 mins, then drain.
- 4
Prep the Herbs & Fillings: Wash and dry mint, coriander, lettuce, and bean sprouts.
- 5
Soften the Rice Paper: Dip each sheet in warm water for 3–5 secs until pliable.
- 6
Assemble the Rolls: Layer fillings on rice paper, fold, and roll tightly.
- 7
Make Crying Tiger Sauce: Mix sauce ingredients and let sit for 5–10 mins.
- 8
Serve: Arrange rolls and serve with dipping sauce.
Tips
Focus on using fresh ingredients for vibrant flavors and ensure the rice paper is just pliable enough to roll without tearing.
Cooksnaps
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