Smokey Red Vietnamese Spring Rolls

Smokey Red Vietnamese Spring Rolls

Jan 25, 2024Micah Wexler


For the Spring Rolls:

  • 1 package rice paper wrappers
  • 1-2 cups shredded Pasture Project Smokey Red Chicken (great with leftover chicken or you can cook and shred some chicken breast in advance)
  • 1 package rice noodles, cooked according to package instructions
  • 6 leaves of green oak or romaine lettuce
  • 2 cups shredded cabbage
  • 1 cup pickled red onion (If you don’t have time to make your own, a jarred brand is fine!)
  • 1 thinly sliced avocado
  • 1 cup pickled carrot (If you don’t have time to make your own, a jarred brand is fine!)
  • ½ cup fresh cilantro leaves
  • ½ cup fresh mint leaves
  • ½ cup sliced radish

For the Dipping Sauce:

  • ½ cup Momofuku hot honey chili crunch sauce
  • 3 tablespoons fresh lime juice
  • 3 tablespoons hot water



  1. Prepare the Ingredients:
    • Cook the rice noodles according to the package instructions, then drain and set aside.
    • Shred the Pasture Project Smokey Red Chicken and prepare all the vegetables and herbs.
  2. Prepare the Dipping Sauce:
    • In a small bowl, whisk together all ingredients. Set aside.
  3. Soften the Rice Paper Wrappers:
    • Fill a shallow dish with warm water.
    • Dip a rice paper wrapper into the water for about 5-10 seconds until it becomes pliable.
    • Place the softened wrapper on a clean surface.
  4. Assemble the Spring Rolls:
    • In the center of the wrapper place a lettuce leaf (trim it to fit a half an inch from each side of the edge of the rice wrapper.
    • Layer a small amount of shredded chicken, rice noodles, shredded cabbage, pickled onion, avocado slices, pickled carrot, cilantro, mint, and sliced radish.
    • It’s important to not overfill the rolls or they will be too difficult to roll up.
  5. Roll the Spring Rolls:
    • Fold the sides of the wrapper over the filling, then fold the bottom over the filling and roll tightly.
    • Repeat the process with the remaining ingredients.
  6. Serve:
    • Slice the spring rolls in half and arrange the spring on a serving platter.
    • Serve with the dipping sauce and garnish with lime wedges and herbs.

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