Vietnamese Summer Rolls with Chicken (Printable)
Light, vibrant rolls with chicken, vegetables, and herbs paired with creamy peanut sauce
# What You Need:
→ For the Rolls
01 - 8 rice paper wrappers (8.5 inch diameter)
02 - 7 oz cooked chicken breast, thinly sliced
03 - 3.5 oz rice vermicelli noodles
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned
06 - 1 red bell pepper, thinly sliced
07 - 8 large fresh lettuce leaves (romaine or butter lettuce)
08 - 16 fresh mint leaves
09 - 16 fresh cilantro sprigs
10 - 8 fresh Thai basil leaves (optional)
→ For the Dipping Sauce
11 - 3 tbsp hoisin sauce
12 - 2 tbsp creamy peanut butter
13 - 1 tbsp soy sauce
14 - 1 tbsp rice vinegar
15 - 2 tsp sugar
16 - 2-3 tbsp warm water (to thin)
17 - 1 tsp sriracha or chili sauce (optional)
18 - 1 tbsp crushed peanuts (for garnish)
# Directions:
01 - Cook the rice vermicelli noodles according to package instructions. Drain thoroughly, rinse under cold water until cool, and set aside to drain completely.
02 - Julienne the carrot and cucumber into thin matchsticks. Slice the red bell pepper into thin strips. Arrange all prepared vegetables, herbs, cooked chicken, and noodles within easy reach of your work station.
03 - Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 5-10 seconds until just pliable and flexible. Place the softened wrapper on a clean, damp kitchen towel or cutting board.
04 - Layer ingredients on the bottom third of the wrapper: place one lettuce leaf first, followed by a small handful of noodles, sliced chicken, carrot, cucumber, bell pepper, and 2-3 leaves each of mint, cilantro, and Thai basil. Fold both sides of the wrapper inward toward the center, then roll up tightly from the bottom into a neat cylinder. Repeat with remaining ingredients.
05 - In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, sugar, and warm water until completely smooth and well combined. Adjust consistency with additional water if needed. Stir in sriracha if desired. Sprinkle crushed peanuts over the top.
06 - Serve rolls whole or sliced in half diagonally, with dipping sauce on the side. Keep assembled rolls covered with a damp towel until serving to prevent drying out.
# Expert Tips:
01 -
- These rolls capture everything wonderful about fresh Vietnamese food in one beautiful bite
- The combination of cool crisp vegetables and warm tender chicken creates perfect balance
- You can prepare everything ahead and let guests assemble their own rolls
02 -
- Rice paper continues to soften as you work, so move quickly once you have dipped the wrapper
- Overfilling the rolls is the most common mistake, keep portions small and tight
- A damp towel placed over finished rolls keeps them fresh until serving time
03 -
- Keep your hands slightly damp when working with rice paper to prevent sticking
- The dipping sauce can be made ahead and actually tastes better after the flavors meld