Vietnamese spring rolls always make great light-dinner fare, but the assembly can be time-consuming. Here's our solution: Set out the ingredients and let guests make their own. They'll have fun playing with their food, and the cook won't get stuck with all the prep work.
Photo: Iain Bagwell; Styling: Kevin Crafts
4 ounces thin rice noodles
1 head butter lettuce, broken into leaves
3 cups shredded rotisserie chicken
2 papayas, peeled, seeded, and thinly sliced
About 1 cup fresh mint leaves
1/2 cup purchased spicy peanut sauce
1/2 cup chopped roasted salted peanuts
3 green onions, sliced into thin strips
12 large sheets rice paper*
Cook noodles according to package directions. Drain.
Arrange noodles and remaining ingredients on large platters and set out with a large bowl of boiling water so diners can dip their rice papers (about 1 minute to soften), then assemble their spring rolls.
*Find at your grocery store's Asian foods aisle or an Asian market.
Note: Nutritional analysis is per 3-roll serving.
Amount Per Serving
Calories501Calories from Fat 31
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.