Description
Vietnamese Chicken Summer Rolls – Fresh, Fun & 25-Minute Ready
Hey friends, Beau here! These summer rolls are crunchy, fresh, and bursting with herbs, chicken, and noodles—perfect for a light lunch, appetizer, or interactive dinner. Pair them with a silky peanut dipping sauce and you’ve got a meal that’s as fun to eat as it is delicious.
Ingredients
The Rolls:
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8 rice paper wrappers (banh trang)
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2 cups cooked chicken breast, thinly sliced (rotisserie works!)
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1 cup rice vermicelli noodles, cooked & cooled
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1 cup shredded lettuce (butter or romaine)
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1 cup julienned carrots
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1 cup julienned cucumber (seeded)
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½ red bell pepper, thinly sliced
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¼ cup fresh mint leaves
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¼ cup fresh cilantro leaves (or Thai basil)
Peanut Dipping Sauce:
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¼ cup creamy peanut butter
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1 Tbsp hoisin sauce
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1 tsp soy sauce (or tamari for gluten-free)
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1 tsp lime juice
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1–2 Tbsp warm water, to thin
Instructions
1. Prep Fillings
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Cook noodles according to package instructions; rinse under cold water.
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Shred chicken, julienne veggies, and wash herbs. Pat dry to avoid soggy wrappers.
2. Soften Rice Paper
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Fill a shallow dish with warm water.
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Submerge one wrapper 10–15 seconds until pliable but still slightly firm.
3. Assemble the Rolls
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Lay wrapper on a smooth surface.
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Place a small layer of lettuce near the bottom third.
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Add a small clump of noodles, a few chicken slices, carrots, cucumber, bell pepper, and herbs.
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Fold left and right sides over the filling.
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Roll bottom flap over filling, then roll tightly to seal. Place seam-side down.
4. Make Peanut Sauce
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Whisk peanut butter, hoisin, soy sauce, lime juice, and warm water until smooth. Adjust consistency.
5. Serve
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Arrange rolls on a platter. Slice diagonally to show vibrant interiors. Serve with peanut sauce in the center.
Notes
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Tearing rice paper? Don’t oversoften; use a smooth surface.
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Make ahead? Prep ingredients separately; roll 2–3 hours before serving.
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Peanut sauce too thick/thin? Adjust with warm water or extra peanut butter/hoisin.
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Gluten-free? Use tamari and check hoisin sauce label.