Spring rolls with strawberries from France



30 min


  • 150g strawberries (not too big)
  • 8 sheets rice paper
  • 50g rice vermicelli
  • 1 chicken breast
  • 4 cooked shrimp
  • 1 lemon
  • Herbs: basil, mint, chives, etc.


Cook the rice vermicelli for 5 minutes.

Cook the chicken breast in a little water with some basil leaves and lemon juice for 10 minutes.

Cut the chicken into thin slices.

Slice 100g of strawberries.

Peel the shrimp and cut in half lengthwise.

Sauce 1:

Blend 50g of strawberries in a blender.

Add two teaspoons of soy sauce.

Sauce 2:

Mix one yogurt with some finely chopped mint leaves and diced strawberries.

Sauce 3:

Sweet soy sauce.

Spring roll preparation:

Make sure all your ingredients are within reach and fill a bowl with lukewarm water.

Lay out a clean, moistened cloth on your work surface.

Dip one rice paper into the lukewarm water. Lay it on the damp tea towel.

Cover the paper with a bit of vermicelli, chicken, sliced strawberries, shrimp, and the herbs of your choice.

Fold the edges of the paper to form a small roll. Finish the roll by closing it tightly.

Repeat with the remaining ingredients.

Serve fresh with the assortment of sauces.