Vietnamese Summer Rolls with Chicken tastes light, crisp, and herby with juicy chicken, cool veggies, and a bright peanut-lime kick. This recipe suits weeknight cooks, lunch packers, and herb lovers, and you can finish a batch in about 40 minutes. I learned to roll these after a market vendor in Orange County teased my clumsy thumbs into shape.
Why Vietnamese Summer Rolls with Chicken Is Worth It
Vietnamese Summer Rolls with Chicken pack big texture and flavor without any frying. You get cool herbs, crunchy veg, tender chicken, and a zippy dipping sauce in every bite. The rice paper wrappers keep things naturally gluten free, and the fresh finish leaves you energized, not sleepy.
You also control everything. Use rotisserie chicken for speed, or grill marinated thighs for extra depth. These rolls travel well for picnics and desk lunches, and they shine as a make-ahead component meal.
Ingredients You Need
- Chicken
- 1 pound boneless, skinless chicken thighs or breasts
- 1 tablespoon fish sauce (Red Boat gives clean flavor; use tamari for soy vibes)
- 1 tablespoon lime juice
- 1 teaspoon sugar or honey
- 1 clove garlic, minced
- 1 teaspoon neutral oil
- Black pepper, to taste
- Shortcut: use shredded rotisserie chicken and toss it with 1 teaspoon fish sauce and 1 teaspoon lime juice
- Fillings
- 10 to 12 rice paper wrappers, 22 cm round (Three Ladies brand softens evenly)
- 4 ounces rice vermicelli noodles, cooked and cooled
- 1 cup lettuce, shredded
- 1 cup cucumber, julienned
- 1 cup carrot, julienned or ribboned
- 1 small ripe avocado, sliced thin
- 1 cup fresh herbs: mint, cilantro, Thai basil
- Optional crunch: thin slices of red bell pepper or daikon
- Optional heat: thin jalapeño or bird’s eye chili
- Peanut dipping sauce
- 1/3 cup creamy peanut butter
- 2 to 3 tablespoons warm water, to thin
- 1 tablespoon hoisin
- 1 tablespoon lime juice or rice vinegar
- 1 teaspoon soy sauce or tamari
- 1 to 2 teaspoons sriracha or chili paste
- Pantry shortcut: thin store-bought peanut sauce with lime to wake it up
- Nuoc cham style sauce
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 3 tablespoons water
- 1 to 2 tablespoons sugar
- 1 small clove garlic, grated
- 1 small Thai chili, minced, optional
- Shortcut: mix fish sauce with bottled sweet chili sauce and lime
- Equipment
Quick Tips & substitutions
- Use thighs for juicier chicken and easier slicing.
- Swap chicken with firm tofu or shrimp if you need variety.
- Soften one rice paper at a time to avoid sticking.
- Lay a damp towel on your board to keep wrappers from sliding.
- Keep fillings dry; pat veggies so the rolls hold their shape.
- Roll tight, but avoid overstuffing. Think cigar, not burrito.
- Peanut allergy? Use almond butter or sunflower seed butter in the sauce.
- No fish sauce? Use soy sauce or tamari with a splash of lime.
- Make-ahead trick: prep all fillings and sauces, then roll to order.
How to Make Vietnamese Summer Rolls with Chicken
Cook the chicken, 12 to 15 minutes
- Stir fish sauce, lime juice, sugar, garlic, oil, and pepper in a bowl. Coat the chicken and let it sit while you heat a skillet over medium.
- Sear thighs 5 to 6 minutes per side until juices run clear, or cook breasts 4 to 5 minutes per side, then rest 5 minutes. Prefer poaching? Simmer gently in salted water 12 minutes, then rest and slice.
- Slice across the grain into thin strips. Keep the pieces bite-size so rolling stays easy.
Prep the noodles and vegetables, 10 minutes
- Boil rice vermicelli until tender, 3 to 4 minutes, then rinse under cold water and drain well.
- Julienne cucumber and carrot, slice avocado, and pick your herb leaves. Keep everything in neat piles so assembly moves fast.
Make the dipping sauces, 5 minutes
- Whisk peanut butter, warm water, hoisin, lime, soy, and sriracha until smooth. Adjust thickness with more water.
- Stir fish sauce, lime, water, sugar, garlic, and chili for nuoc cham. Balance sweet, salty, and sour to your taste.
Set up the rolling station, 2 minutes
- Fill a large shallow dish with warm water. Lay a damp kitchen towel on your board.
- Arrange chicken, noodles, veggies, and herbs within arm’s reach. Place a tray nearby for finished rolls.
Soften the rice paper, 10 seconds per wrapper
- Dip one rice paper into warm water for 5 to 10 seconds. Pull it out while it still feels slightly firm.
- Lay it on the damp towel. It will continue to soften while you fill it.
Fill and roll, about 1 minute each
- Place a small handful of lettuce and noodles on the lower third. Add chicken, carrot, cucumber, avocado, and herbs.
- Fold the bottom edge up over the filling. Fold in the sides, then roll forward into a snug cylinder.
- Keep the seam side down on the tray. If it sticks to the tray, line it with lettuce or lightly oiled parchment.
Serve
- Stir the peanut sauce and nuoc cham once more. Slice rolls in half if you like.
- Plate with herbs and lime wedges. No one hands out medals for perfect symmetry, so enjoy the rustic charm.
Variations
- Lemongrass chicken: add 1 tablespoon minced lemongrass to the marinade.
- Grilled flavor: grill marinated thighs over medium heat for light char.
- Surf and turf: add a few boiled shrimp halves with the chicken.
- Tropical: tuck in thin mango or pineapple slices for a sweet snap.
- Veg-forward: swap chicken for baked tofu and load extra herbs.
- Low carb: skip noodles and add extra lettuce and cucumber.
Ways to Serve
- Pair with both sauces so each bite hits different notes.
- Add a side of pickled carrot and daikon for tangy crunch.
- Serve with iced tea, crisp pilsner, or chilled sauvignon blanc.
- Make a bowl: slice rolls over cold noodles with herbs and sauce drizzle.
- Pack for lunch with a cold fruit salad and roasted peanuts on the side.
Storage
Line an airtight container with a barely damp paper towel, then place rolls in a single layer. Cover with another damp towel and close the lid. Keep them in the fridge up to 24 hours for best texture. Refresh any dry edges with a wet fingertip, and store sauces in jars up to one week.
Vietnamese Summer Rolls with Chicken
Fresh Vietnamese summer rolls filled with shredded chicken, crisp vegetables, and herbs, served with a savory dipping sauce.
Ingredients
Instructions
- Cook the rice vermicelli noodles according to package directions, then drain, rinse under cold water, and set aside.
- Shred the cooked chicken breast and arrange it with the lettuce, carrots, cucumber, and herbs on a platter for easy assembly.
- In a small bowl, whisk together hoisin sauce, peanut butter, water, lime juice, fish sauce, and minced garlic until smooth. Adjust thickness with a little more water if needed.
- Transfer to a serving bowl and top with crushed roasted peanuts if using.
- Pour warm water into a large shallow dish or pie plate. Dip one rice paper wrapper into the water for 5–10 seconds until just pliable but not completely soft; it will continue to soften as you work.
- Lay the softened wrapper flat on a clean work surface. Place a small handful of lettuce, a few pieces of chicken, a small bundle of noodles, and some carrot, cucumber, mint, cilantro, and basil near the bottom third of the wrapper.
- Fold the bottom edge of the wrapper up over the filling, then fold in the sides and roll tightly like a burrito to enclose the filling.
- Repeat with the remaining wrappers and fillings, keeping finished rolls covered with a slightly damp towel to prevent drying out.
- Slice rolls in half if desired and arrange on a platter.
- Serve immediately with the peanut-hoisin dipping sauce.
Notes
Nutrition Information
Approximate per 1 roll with sauce (1 of 12): 130–150 calories; fat 4 g; saturated fat 1 g; carbohydrates 18 g; fiber 1 g; sugars 4 g; protein 8 g; sodium 260 mg. Values will vary based on exact ingredients, brands, and portion size.
Approximate per 1 roll with sauce (1 of 12): 130–150 calories; fat 4 g; saturated fat 1 g; carbohydrates 18 g; fiber 1 g; sugars 4 g; protein 8 g; sodium 260 mg. Values will vary based on exact ingredients, brands, and portion size.