Thai Summer Roll - Not Fried
For cooking the chicken
  • Chicken breast, boneless- 2 breasts
  • Soy sauce- 3 tbsp
  • Rice wine vinegar- 1½ tbsp
  • Ginger-Garlic paste- 1 tsp
  • Chili paste or Sambal- ½ tsp
  • Water- ⅓ cup
For making the filling
  • Carrot, cut thin small- 1
  • Red Pepper, cut thin small- 1
  • Bok Choy or lettuce, chopped- 3 leaves
  • Cooked Vermicelli noodles, cut small- 1 cup
  • Roasted Sesame seeds- ¼ cup
  • Cilantro, chopped- 1 handful
  • Soy Sauce- 1 tbsp
  • Lime juice - 2 tbsp
  • Ground pepper- ½ tsp
  • Salt - to taste
To make the dipping sauce: Adapted from Tyler Florence
  • Soy sauce- 2 tbsp
  • Rice wine vinegar - ¼ cup
  • Fish sauce - 1tbsp
  • Sambal or Chili paste- ½ tsp
  • Garlic, minced - ½ tsp
  • Lime juice - 2 tbsp
  • Water- ⅓ cup
To make the Roll
  • Rice Paper
  • Warm water, to soak the rice paper - taken in a deep flat pan
  1. In a saucepan combine the chicken, soy sauce, rice wine vinegar, ginger-garlic paste, chili paste and water.
  2. Cook the chicken covering the pan with its lid until it has cooked well and all the water has dried up, dice the chicken small and keep aside.
  3. Cook the vermicelli noodles according to package instruction, drain water and chop small.
  4. In a large bowl, combine the above mentioned for "making the filling" ingredients and keep aside.
  5. For making the dipping: In a blender puree all the above mentioned "to make dipping" ingredients till smooth. Pour into a small bowl. This sauce is slightly spicy, if you want it less spicy adjust the amount of chili paste.
  6. Soaking the Rice Paper. Fill a deep flat pan with warm water.
  7. Take one rice paper and dip into the warm water for a few seconds till it gets soft.
  8. Don't over soak the rice paper as it will fall apart.
  9. Take the paper out of the water, hold it for a few seconds to let the water drain, gently place it on a plate.
  10. Place 1-2 tbsp of filling onto one end of the soaked rice paper.
  11. Roll it over holding tight two times, fold in the left and right sides, then tuck and roll it over to close the till the other end.
  12. Place it on a platter and cover with a damp towel to prevent it from drying out.
  13. Serve the rolls immediately along with the dipping sauce.
  14. If there is any leftover filling, you could have that as a fresh salad after drizzling it with some dipping sauce.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at