How to Make Vietnamese Chicken Spring Roll (Traditional & Healthy Version)
Vietnamese Chicken Spring Rolls, also known as 'popiah Vietnam', have become a popular lunch option in Malaysia’s multicultural culinary scene. These fresh, light rolls are a refreshing alternative to fried snacks, featuring tender chicken, crisp vegetables, and fragrant herbs, all wrapped in delicate rice paper. While spring rolls originate from Vietnam, Malaysians have embraced them at local cafés, pasar malam stalls, and festive gatherings, adding a uniquely Malaysian twist with ingredients such as daun ketumbar (coriander leaf), taugeh (bean sprouts), and fresh mint. The combination of juicy chicken breast, crunchy sayur-sayuran (vegetables), and aromatic local herbs makes this dish both satisfying and nutritious. Served with a piquant dipping sauce made from limau nipis (lime), cili padi, and kicap cair (light soy sauce), these spring rolls are as tasty as they are wholesome. Ideal for busy Malaysians seeking a healthy, balanced meal, these rolls are low in calories and high in protein, making them perfect for calorie-conscious eaters. Enjoyed during lunch, these rolls highlight Malaysia’s ability to adapt international classics with local produce and flavors, celebrating our rich culinary diversity.
Ingredients
- 6 sheets Rice paper wrappers (banh trang)
- 150g Chicken breast (skinless, boneless, steamed or poached)
- 1 small Carrot (julienned)
- 1/2 medium Cucumber (julienned)
- 1/4 cup Daun ketumbar (fresh coriander leaves)
- 1/4 cup Mint leaves (fresh)
- 1/2 cup Taugeh (bean sprouts, blanched)
- 4 leaves Lettuce (romaine or butterhead, local 'salad' also suitable)
- 1 stalk Lemongrass (finely chopped, optional for garnish)
- 2 tbsp Light soy sauce (kicap cair) (for dipping sauce)
- 1 tbsp Limau nipis juice (lime juice, for dipping sauce)
- 1 Cili padi (finely chopped, for dipping sauce)
- 1 clove Garlic (minced, for dipping sauce)
Step-by-step instructions
Step 1 · Prepare the chicken by steaming or poaching until fully cooked
Prepare the chicken by steaming or poaching until fully cooked. Let it cool, then shred into thin strips.
Step 2 · Wash and julienne the carrot and cucumber
Wash and julienne the carrot and cucumber. Rinse and drain taugeh (bean sprouts). Prepare daun ketumbar and mint leaves.
Step 3 · Fill a wide shallow bowl with warm water
Fill a wide shallow bowl with warm water. Dip each rice paper sheet into the water for 3-5 seconds until just soft. Lay flat on a damp cloth.
Step 4 · Layer a small amount of lettuce
Layer a small amount of lettuce, shredded chicken, carrot, cucumber, taugeh, daun ketumbar, and mint leaves on the bottom third of the rice paper.
Step 5 · Fold the sides of the rice paper inward
Fold the sides of the rice paper inward, then roll up tightly from the bottom to enclose the filling. Repeat for remaining wrappers.
Step 6 · Prepare the dipping sauce: Mix kicap cair
Prepare the dipping sauce: Mix kicap cair, limau nipis juice, cili padi, and minced garlic in a small bowl.
Step 7 · Serve spring rolls cut in half with dipping sauce on the side
Serve spring rolls cut in half with dipping sauce on the side. Garnish with extra daun ketumbar or chopped lemongrass if desired.
Why this recipe is healthy
Spring rolls are a healthy choice as they are not fried and use fresh, raw vegetables and herbs, resulting in lower calorie and fat content. High protein and fiber keep you full, supporting weight management. The ingredients are minimally processed, retaining their natural nutrients and supporting a balanced diet. This dish fits well into meal plans for those watching their weight, blood sugar, or seeking a nutrient-dense lunch alternative.
A note on tradition
In Malaysia, spring rolls are enjoyed by all communities and are especially popular at gatherings, Ramadan bazaars, and open houses. While popiah basah is a local favorite, Vietnamese-style spring rolls are often served in urban cafés and fusion eateries, showcasing Malaysia’s openness to culinary adaptation. These rolls provide a lighter, healthier option amidst Malaysia’s rich and diverse food traditions, reflecting the nation’s health-conscious shift and multicultural influences.