Every since I was diagnosed with anaphylaxis, Vietnamese shrimp spring rolls have been out the window. 🙁

(How interesting that I grew up on the island of Taiwan and never had any allergic reactions to shellfish until two years ago after I moved to the US…)

Since then, I’ve tried to order vegetarian spring rolls instead. They taste okay, but something’s missing. So as a recipe creator, I’ve got to take matters into my own hands to see how far I can push the envelope and test what I can do, right?

A few of my readers reached out to me the other day, asking if there’s an alternative to the Vietnamese fish dipping sauce.  Some of you don’t like the sauce because of the flavor of fish sauce, and still others are hesitant to follow the recipe because it requires sugar to balance the taste.

So what’s the alternative with no fish sauce and no sugar but retaining the flavor of Vietnam?

My friends, search no further.

Read on and follow the simple steps below.

The dipping sauce I discovered is the bomb. You probably will find yourself making it for multiple occasions. It’s so good and ridiculously easy to make.

I had tons of fun making this recipe and would love to hear what you think about the scallion dipping sauce.

Send me a picture or let me know how it goes !

You can find me through my Contact Me page,  iheartumami.ny@gmail.com,  or on Instagram at IHeartUmami.NY :))

Vietnamese Chicken Summer Rolls

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4 servings
Author: ChihYu
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  • 1 ½ lbs chicken breast, skinless, sliced to thin strips
  • 3 seedless mini cucumbers, persian cucumbers, sliced to thin strips
  • 1 box of leafy greens, mixed greens or baby spinach….etc.
  • Half lime juice
  • Around 8 Vietnamese tapioca sheets
  • ------------------------------------------------------------------------------------------
  • [Chicken marinade]:
  • 2 tbsp red boat fish sauce, Alternatively, tamari soy sauce or coconut aminos
  • 1 ½ tbsp Asian cooking wine, Japanese sake or Taiwanese Michu
  • 1 tbsp white wine vinegar
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp dry red chilli pepper
  • ------------------------------------------------------------------------------------------
  • [Scallion oil dipping sauce]:
  • 2-3 garlic cloves, minced
  • 1 tbsp shallots, minced
  • 1 tbsp ginger, minced
  • 2 tsp dry chilli pepper
  • Half bunch of fresh scallions, cut into 3 segments
  • ½ tbsp kosher salt, or to taste
  • ¼ cup olive oil


  • [The protein - chicken]
  • Marinate the chicken for at least 30 minutes (I leave mine in the fridge overnight for extra flavor!)
  • Heat the saute pan with 1 tbsp EVOO and saute the chicken over medium to medium high heat until cooked through. Set aside to cool.
  • ------------------------------------------------------------------------------
  • [The dipping sauce]
  • Heat ¼ cup of EVOO over medium high heat, add in garlic, shallots, ginger, dry chilli pepper, and kosher salt. Lightly stir fry until fragrant (be careful not to burn the garlic).
  • Season with more salt if desired.
  • Add the white segments of the scallions to the saute pan. Pan fry until slightly translucent.
  • Then add the other two segments of the scallions for another 20 seconds.
  • Pour everything into a bowl and get ready to prepare the rolls!
  • ------------------------------------------------------------------------------
  • [Let’s roll !]
  • Fill a large flat bowl with warm water, dip one tapioca sheet very carefully and gradually for about 1 minute, until soft. Lay tapioca paper on a clean flat plate.
  • Arrange about a small handful for mixed greens, sliced cucumbers, and 4 to 5 pieces of chicken on the bottom third of the sheet. Keep about 1 inch uncovered on each side.
  • Fold uncovered sides inward from left to right and from right to left, then tightly roll the rice paper outward (away from you).
  • Repeat with remaining ingredients.
  • --------------------------------------------------------------------------------
  • [To enjoy]
  • Cut into smaller segments (like sushi rolls) or just grab the entire roll (like a translucent mini burrito) and dip in the scallion sauce and enjoy!
Course: Dinner, Lunch
Cuisine: Vietnamese
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.