Vietnamese Summer Rolls with Chicken Recipe

Introduction

Vietnamese Summer Rolls with Chicken are fresh, light, and perfect for a healthy snack or appetizer. These rolls combine tender chicken, crisp vegetables, and fragrant herbs wrapped in delicate rice paper for a refreshing bite. They’re easy to make and come with a tasty dipping sauce to complement every roll.

Ingredients

• 8 rice paper wrappers
• 1 cup cooked chicken breast, shredded
• 1 cup cooked rice vermicelli noodles
• 1 cup lettuce leaves, chopped
• 1 cup carrots, julienned
• ½ cup cucumber, julienned
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• ¼ cup green onions, chopped
• Salt and pepper to taste
• Optional: crushed peanuts for garnish

Instructions

1. Step 1: Prepare all ingredients by cooking and shredding the chicken and cooking the rice vermicelli noodles. Chop and julienne the vegetables and herbs.
2. Step 2: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until it softens.
3. Step 3: Lay the softened rice paper flat on a clean surface.
4. Step 4: In the center of the wrapper, place a small amount of shredded chicken, noodles, lettuce, carrots, cucumber, mint, cilantro, and green onions. Season lightly with salt and pepper.
5. Step 5: Fold the bottom of the wrapper over the filling, fold in the sides, and then roll tightly to seal the summer roll.
6. Step 6: Repeat the process with the remaining wrappers and filling.
7. Step 7: Arrange the rolls on a platter, garnish with crushed peanuts if desired, and serve with your favorite dipping sauce.

Tips & Variations

• For added flavor, try incorporating thin slices of avocado or bell pepper inside the rolls.
• Substitute chicken with cooked shrimp or tofu for a different protein option.
• Gently pat the rice paper dry after soaking to avoid becoming too sticky or tearing.

Storage

Store the assembled summer rolls tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 24 hours. To prevent them from drying out, place a damp paper towel over the rolls before sealing. For best texture and flavor, consume them fresh. Reheating is not recommended as the rice paper will become chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Vietnamese summer rolls ahead of time?

You can prepare and store the rolls in the refrigerator for up to one day, but it’s best to eat them fresh to maintain their texture and flavor.

What is the best dipping sauce for chicken summer rolls?

A hoisin-peanut sauce or a classic nuoc cham (fish sauce-based) dipping sauce pairs excellently with chicken summer rolls, adding savory and tangy notes that complement the fresh ingredients.

Vietnamese Summer Rolls with Chicken Recipe

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★★★★★

4.4 from 54 reviews

Vietnamese Summer Rolls with Chicken are fresh, healthy, and easy-to-make appetizers featuring tender shredded chicken, crisp vegetables, and aromatic herbs wrapped in delicate rice paper. Served with a flavorful hoisin-peanut dipping sauce, these rolls offer a perfect balance of textures and bright flavors, ideal for a light meal or snack.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8 summer rolls 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Vietnamese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 rice paper wrappers
• 1 cup cooked chicken breast, shredded
• 1 cup cooked rice vermicelli noodles
• 1 cup lettuce leaves, chopped
• 1 cup carrots, julienned
• ½ cup cucumber, julienned
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• ¼ cup green onions, chopped
• Salt and pepper to taste

Optional Garnish

• Crushed peanuts for garnish

Dipping Sauce

• Hoisin sauce
• Peanut butter
• Lime juice
• Water

Instructions

1. Prepare Ingredients: Cook chicken breast and rice vermicelli noodles according to package instructions, then shred the chicken and chop/julienne all vegetables and herbs. Season with salt and pepper to taste.
2. Make Dipping Sauce: In a small bowl, whisk together hoisin sauce, peanut butter, lime juice, and water until smooth. Adjust the thickness with more water or peanut butter if needed and set aside.
3. Soak Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until it softens and becomes pliable.
4. Lay Wrapper Flat: Place the softened rice paper on a clean, flat surface ready for filling.
5. Add Fillings: Center a small amount of shredded chicken, rice noodles, lettuce, carrots, cucumber, mint, cilantro, and green onions on the lower third of the rice paper. Be careful not to overfill to avoid tearing.
6. Fold the Wrapper: Fold the bottom edge of the rice paper over the fillings, then fold in the sides, and roll tightly upwards until the roll is sealed completely.
7. Repeat: Repeat the soaking, filling, and rolling process with the remaining rice paper wrappers and ingredients.
8. Serve: Arrange the summer rolls on a serving platter, garnish with crushed peanuts if desired, and serve alongside the prepared hoisin-peanut dipping sauce.

Notes

• Use warm water to soak rice paper for easier handling and to prevent tearing.
• Do not overfill the rolls to maintain neatness and prevent wrapper breakage.
• These rolls are best served fresh but can be covered with a damp cloth and refrigerated for up to 4 hours.
• Adjust dipping sauce ingredients to your preferred sweetness or tanginess.
• For a vegetarian version, substitute chicken with tofu or extra vegetables.

Keywords: Vietnamese summer rolls, chicken summer rolls, fresh spring rolls, hoisin peanut dipping sauce, healthy appetizers, Vietnamese cuisine