Chicken and Mushroom Summer Rolls


  1. In a pan, heat up about 2 tbsp of vegetable or peanut oil over a high heat.
  2. Fry the shallots until translucent, then add the garlic and mushrooms to stir fry. (If using raw chicken, add it in at this stage).
  3. Add the fish sauce, soy sauce, and palm sugar and keep cooking to coat, until the liquid has been absorbed. Finally, take the pan off the heat and stir in the white pepper. Set aside to cool.
  4. To assemble the rolls, have your fillings ready. Dip each sheet of rice paper into lukewarm water for 30 seconds to 1 minute or until soft. Remove and lay on a wet tea towel. Fill with a lettuce leaf, a spoonful of shredded chicken, mushroom mixture, soft rice vermicelli and some of the shredded herbs in the center. Fold the edge closest to you over the fillings, bring in the two sides and then roll into a neat package.
  5. To make the dipping sauce, mix Hoisin sauce, peanut butter, water, lime juice and fish sauce together and top with chopped peanuts.




  • 350 grams shredded cooked chicken. Alternatively, use 350g sliced raw chicken and cook it together with the other ingredients
  • 350 grams rehydrated shiitake mushrooms, sliced
  • 3 garlic cloves, finely chopped
  • 4 shallots, finely chopped
  • 1 tablespoon fish sauce
  • ½ tablespoon soy sauce
  • 1 teaspoon palm sugar
  • 1 teaspoon ground white pepper
  • 10 – 15 Thai basil leaves, thinly sliced
  • 2 bunches coriander, roughly chopped
  • 25 grams dried rice vermicelli, rehydrated in warm water for 2 minutes until soft, then rinsed in cold water.
  • 20 pieces of Chinese lettuce or Butterhead lettuce
  • 20 x 22 centimetre Vietnamese rice paper


  • 10 tablespoons Hoisin sauce
  • 5 tablespoons peanut butter
  • 5 tablespoons water
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • Chopped peanuts, to garnish