Chicken Vietnamese Spring Rolls (Dakgogi Wolnam Ssam)

Photo: Korea Ministry of Food and Drug Safety

Chicken Vietnamese Spring Rolls (Dakgogi Wolnam Ssam)

Name: Chicken Vietnamese Spring Rolls (Dakgogi Wolnam Ssam)
Cuisine: South Korea
Ingredients: 100 g chicken meat (100g); 5 g rosemary (5g); 20 g onion (20g); 0.5 g salt (0.5g); 0.02 g ground pepper (0.02g); 30 g cucumber (30g); 30 g bell pepper (30g); 30 g carrot (30g); 20 g rice paper (20g); 30 g starch (30g); 20 g cooking oil (20g); 10 g Sauce: minced garlic (10g); 10 g gochugaru (Korean chili flakes) (10g); 20 g sugar (20g); 20 g vinegar (20g); 10 g lemon juice (10g)

닭고기월남쌈

Side dish · Boiled

Side dishesCourse

354kcal · per serving

2/5Spice

No porkGluten-free

Jump to recipe ↓

Recipe

Chicken Vietnamese Spring Rolls (Dakgogi Wolnam Ssam)

🌶 Spicy 2/5No porkGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

chicken meat닭고기살(100g)
100 g
rosemary로즈마리(5g)
5 g
onion양파(20g)
20 g
salt소금(0.5g)
0.5 g
ground pepper후춧가루(0.02g)
0.02 g
cucumber오이(30g)
30 g
bell pepper파프리카(30g)
30 g
carrot당근(30g)
30 g
rice paper라이스페이퍼(20g)
20 g
starch녹말가루(30g)
30 g
cooking oil식용유(20g)
20 g
Sauce: minced garlic소스 : 다진 마늘(10g)
10 g
gochugaru (Korean chili flakes)고춧가루(10g)
↔ No gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
10 g
sugar설탕(20g)
20 g
vinegar식초(20g)
20 g
lemon juice레몬즙(10g)
10 g

Nutrition per serving

354kcal

40.1gCarbs

28.5gProtein

8.8gFat

197mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Sprinkle the chicken with rosemary and let it rest for at least 3 hours.
Fill a pot about 1/3 with water, add the sliced onion and bring to a boil, add the rested chicken, boil for about 20 minutes, and drain.
Let the boiled chicken cool a little, tear it lengthwise by hand, and lightly toss with salt and pepper. Remove the seeds from the cucumber and bell pepper and cut into thin strips, and cut the carrot into strips to match the length of the cucumber.
Mince the garlic and mix with the chili flakes, sugar, vinegar, and lemon juice to make the sauce.
Briefly dip the rice paper in hot water and take it out right away.
Put the prepared chicken, bell pepper, cucumber, and carrot on the rice paper and roll it up, lightly coat with starch, and cook by rolling in a pan to finish. Serve with the prepared sauce.

💡 TipUsing rice paper lets you enjoy the flavors of the vegetables and chicken together, so it tastes good without salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.