Vietnamese summer rolls with chicken are fresh, light, and healthy. Unlike their deep-fried cousins (spring rolls), these translucent rice paper rolls are filled with crisp raw vegetables, tender chicken, and aromatic herbs, making them the ultimate guilt-free appetizer or light meal. This Asian summer snack takes less than 20 minutes to make and is actually easier to assemble than you might think. Served with a savory-sweet homemade peanut dipping sauce, they offer a satisfying crunch and a burst of flavor in every bite.
Why You’ll Love This Recipe
- Quick & Easy: The entire recipe takes less than 20 minutes to assemble.
- Healthy & Light: Packed with lean protein and fresh vegetables, these rolls are a nutritious snack that won’t weigh you down.
- Gluten-Free: This recipe is naturally gluten-free, making it suitable for various dietary needs.
- Beginner Friendly: While wrapping requires a little practice, the process is straightforward and easier than it looks.
Equipment
- Pot: For boiling the vermicelli noodles.
- Strainer: Essential for draining the noodles completely dry.
- Large Shallow Bowl: Needs to be wide enough to dip the 8.5-inch rice wrappers.
- Clean Flat Surface: A cutting board or clean counter for rolling.
Ingredients
The Summer Rolls
- Wrappers: 6 (8.5 inch) rice wrappers.
- Noodles: 1 cup thin rice vermicelli noodles.
- Protein: 1 cup cooked chicken breast. Perfect for using up leftover rotisserie chicken.
- Vegetables: 1 medium cucumber and 1 medium carrot, both julienned.
- Herbs: ¼ cup fresh basil or cilantro, chopped.
The Peanut Dipping Sauce
- Base: 2 tablespoons hoisin sauce (or substitute black bean sauce).
- Nutty Flavor: 1 tablespoon peanut butter.
- Liquid: 1 tablespoon water and ½ tablespoon fresh lime juice.
- Sweetener: ½ tablespoon honey (or granulated sugar).
- Crunch: 1 tablespoon chopped roasted peanuts.
Instructions
- Cook Noodles: Bring a pot of water to a boil over high heat. Add the vermicelli noodles and cook for 2 minutes until soft. Transfer noodles to a bowl with a strainer to completely drain out any water.
- Soften Wrapper: Fill a large shallow bowl with about 1 to 2 inches of warm water. Take one rice wrapper and quickly dip it into the water for one second (or follow package directions). Shake off excess water. The wrapper will start to soften and feel sticky. Place it on a clean, dry, flat surface.
- Fill: Place a layer of julienned cucumbers and carrots in the center of the wrapper in a log shape, leaving about 2 inches of space on each side. Top with about 2 tablespoons of noodles, a few basil (or cilantro) leaves, and 2-3 tablespoons of chicken.
- Roll: Roll the wrapper up tightly from the bottom, but be gentle to avoid tearing. Roll halfway over the filling, then fold the left and right sides inward. Continue rolling tightly to seal the mixture inside. Note: If the wrapper isn’t pliable, dampen your fingers and the wrapper to soften it.
- Make Sauce: In a small bowl, combine the hoisin sauce, peanut butter, water, lime juice, and honey. Stir well until smooth. Sprinkle chopped roasted peanuts on top.
You Must Know
- Dry Ingredients Matter: It is crucial to keep the ingredients dry. Make sure the vermicelli, vegetables, and herbs are fairly dry prior to wrapping. Excessive water from the noodles can cause the rice wrappers to disintegrate and break apart if left out for a few hours.
- Learning Curve: Don’t be hard on yourself the first time you try to roll them. It takes a few attempts to get the technique right. Start with less filling and increase the amount once you get the hang of it.
- Sauce Versatility: The peanut sauce is delicious as a marinade or tossed into noodles. Consider making a double or triple batch to use with other dishes like chicken skewers.
Storage Tips
- Best Fresh: Summer rolls are best served freshly made.
- Fridge: If you have leftovers, store them in an airtight container in the refrigerator for no more than 24 hours. The wrappers tend to harden or break apart if left longer.
- Prevention: To stop them from sticking together in the container, separate layers with damp paper towels or plastic wrap.
Ingredient Substitutions
- Sauce Base: If you don’t have hoisin sauce, you can use black bean sauce as a substitute.
- Sweetener: Granulated sugar can be used in place of honey for the dipping sauce.
- Herbs: The recipe works well with either fresh basil or cilantro depending on your preference.
- Protein: While this recipe calls for chicken, you can easily swap it for shrimp, tofu, or extra veggies.
Serving Suggestions
- Dip: Serve immediately with the homemade peanut dipping sauce.
- Side Dish: These make a great appetizer alongside Lemongrass Chicken Skewers or Chicken Satay.
Cultural and Historical Context
Known as Gỏi cuốn in Vietnam, these fresh spring rolls are a staple of Vietnamese cuisine. Unlike the fried egg roll (Chả giò), the summer roll showcases the freshness of ingredients wrapped in bánh tráng (rice paper), reflecting the Vietnamese culinary philosophy of balancing textures and fresh herbs.
Seasonal Adaptations
- Summer: Lean into cooling herbs like mint alongside the basil.
- Winter: Serve alongside a warm bowl of Pho for a temperature contrast.
Perfect Occasions
- Summer Picnics: They are light and portable.
- Healthy Lunch Meal Prep: Great for a nutritious lunch if eaten the same day.
- Appetizer: A fresh start for Asian Dinner Nights.
Freezer Meal Conversion
This recipe is not suitable for freezing. The fresh vegetables will lose their crunch, and the rice paper wrappers will texture significantly upon thawing.
Pro Tips
- Don’t Over-Soak: Dip the rice paper for just one second. It may still feel slightly stiff when you take it out, but it will continue to soften as you layer the ingredients on the wet wrapper.
- Mise en Place: Have all your fillings chopped, cooked, and arranged in bowls before you wet a single wrapper. The rolling process moves fast.
- Tight Roll: A tight roll is essential to keep the filling from falling out when dipped, but be gentle so the thin skin doesn’t burst.
FAQs About Recipes
Can I make these ahead of time?
They are best fresh, but can be made a few hours ahead. If storing for later in the day, cover them with a damp towel to keep the wrapper from drying out.
Why is my wrapper tearing?
You might be overfilling it or the wrapper might be too soft (over-soaked). Try using less filling or dipping the paper for less time.
Is this gluten-free?
Yes, rice wrappers and vermicelli are gluten-free. Just ensure your Hoisin sauce is a gluten-free brand.
Vietnamese Summer Rolls with Chicken
Vietnamese summer rolls with chicken are fresh, light, and healthy. This Asian summer snack takes less than 20 minutes to make and easier than you think.
Ingredients
Equipment
Method
- Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer the noodles to a bowl with a strainer to completely drain out any water.
- Fill a large shallow bowl with warm water, about 1 to 2 inches high. Take one rice wrapper at a time and quickly dip it into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.
- Place some cucumbers and carrots in the center of the rice wrapper into a log shape, leaving 2 inches of space on each side. Top with about 2 tablespoons of vermicelli noodles, a few basil leaves, and 2-3 tablespoons of chicken.
- Roll the wrapper up tightly from the bottom but gently so that you don't tear it. Roll it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn't feel soft and pliable, apply some water to your fingers and to the wrapper to help it soften.
- Make the peanut sauce: Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.
Video
Notes
Ensure ingredients are dry to prevent soggy rolls. Consume within 24 hours. Make extra sauce for other uses.
