Savor a vibrant burst of flavor with these Vietnamese summer rolls featuring tender chicken, crisp lettuce, and fresh herbs wrapped in delicate rice paper. A medley of vegetables and rice noodles creates a refreshing bite perfectly paired with a savory hoisin peanut sauce for an irresistibly healthy snack.

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I recently discovered a great recipe for Vietnamese summer rolls with chicken that are super fresh and light. I love how this dish brings together healthy ingredients like tender chicken breasts seasoned simply with salt and pepper, rice vermicelli, crisp butter lettuce, julienned carrots and cucumber, and refreshing herbs like mint, basil, and cilantro.

With only 8 rice paper wrappers and a few basic ingredients, preparation is really easy; in just under 20 minutes, you can have a meal ready that’s full of nutrients and flavor. I find that the lean protein in the chicken and the vitamins from the assorted veggies make it a wholesome choice, perfect for a light lunch or snack.

The dipping sauce, made from hoisin sauce, peanut butter, lime juice and garlic, adds a great kick. This recipe is a great example of simple Asian cooking that truly nourishes and tastes amazing.

Why I Like this Recipe

1. I really like this recipe because it’s super fresh and light, and it makes me feel good about what I’m eating even though I know it’s easy to make.
2. I love that it only takes less than 20 minutes to whip up these summer rolls so I can have a healthy meal even on hectic days.
3. I enjoy putting together all the crisp veggies, tender chicken and that yummy dipping sauce because the mix of textures and flavors always surprises me.
4. I appreciate how versatile the recipe is; I can add a bit of extra seasoning or even throw in some extra peanuts if i’m feeling adventurous, making each roll uniquely mine.

Ingredients

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Rice paper wrappers: light carb sheets that are soft and add a subtle, neutral taste for the rolls.
Chicken: lean protein that is seasoned and cooked to perfection, making them hearty and satisfying.
Rice vermicelli noodles: delicate carbohydrates that offer a smooth texture and absorb flavors nicely.
Fresh vegetables (lettuce, carrot, cucumber): crunchy, full of fibre and vitamins, they boost the rolls’ freshness.
Herbs and peanuts: mint, basil, cilantro and optional peanuts give a fragrant, nutty twist and extra crunch.
Dipping sauce: an easy mix of hoisin, peanut butter, lime and garlic that adds a sweet tangy kick.

Ingredient Quantities

8 rice paper wrappers

2 boneless, skinless chicken breasts (about 1 lb total), seasoned with salt and pepper

1/2 cup rice vermicelli noodles, cooked according to package instructions

1 small head of butter lettuce, leaves separated

1 large carrot, julienned

1 medium cucumber, thinly sliced or julienned

1/2 cup bean sprouts

1/2 cup fresh mint leaves

1/2 cup fresh basil leaves

1/2 cup fresh cilantro leaves

Optional: 1/2 cup chopped roasted peanuts for garnish

For the dipping sauce: 3 tbsp hoisin sauce, 1 tbsp peanut butter, 1 tsp lime juice, 1 small garlic clove minced, and 1-2 tsp water (adjust for consistency)

How to Make this

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1. Season the chicken breasts with salt and pepper. Cook them in a pan over medium heat for about 6-7 minutes per side until fully cooked, then let them cool and slice thinly.

2. Mix the hoisin sauce, peanut butter, lime juice, minced garlic, and water in a small bowl. Stir it until smooth to make your dipping sauce.

3. Cook the rice vermicelli noodles according to the package instructions and set them aside.

4. Prepare a shallow dish with warm water. Dip one rice paper wrapper into the water for about 20-30 seconds until it’s soft.

5. Lay the softened wrapper on a clean work surface. Place a lettuce leaf in the center, then add a small portion of the cooked rice noodles.

6. Next, add a few slices of the julienned carrots, cucumber, and a handful of bean sprouts.

7. Top the veggies with the fresh mint, basil, and cilantro leaves, followed by the sliced chicken.

8. If you like, you can also sprinkle some of the chopped roasted peanuts directly on top as an extra crunch.

9. Fold the bottom of the wrapper over the filling, tuck in the sides, and roll it up tightly.

10. Repeat with the remaining wrappers and ingredients, then serve the summer rolls with the dipping sauce on the side. Enjoy your fresh and healthy Vietnamese summer rolls!

Equipment Needed

1. A large frying pan for cooking the chicken breasts
2. A small bowl for mixing the dipping sauce
3. A medium pot for boiling the rice vermicelli noodles
4. A shallow dish to hold warm water for softening the rice paper wrappers
5. A cutting board for slicing and preparing the veggies and chicken
6. A sharp knife for julienning the carrots and slicing the cucumber and chicken
7. Tongs or a spatula for flipping the chicken and handling the wraps on the work surface
8. Measuring spoons for accurately adding the hoisin, peanut butter, lime juice, garlic, and water in the sauce

FAQ

Q: How do I know when the chicken is fully cooked? A: The chicken should be no longer pink inside and its juices run clear, so just make sure to check the middle.

Q: What if I dont have rice vermicelli noodles? A: You can use thin spaghetti instead, but it might change the texture just a bit.

Q: Can these summer rolls be made ahead of time? A: Sure, but they're best eaten fresh because the rice paper can get a bit soggy if left too long.

Q: How do I adjust the sauce consistency? A: If the sauce is too thick, add an extra teaspoon of water, if its too thin, toss in a little more peanut butter.

Q: Any tips for assembling the rolls? A: Lay the rice paper on a damp cloth, fill in the ingredients in a line, and fold slowly pressing gently from the sides to keep everything tight.

Vietnamese Summer Rolls With Chicken Recipe Substitutions and Variations

Rice paper wrappers: If you can’t find these, try using softened corn tortillas. They won’t have the exact same texture, but they work in a pinch
Chicken: You can swap it out for shrimp or tofu if you prefer a different protein. Both add a cool twist to the summer rolls
Rice vermicelli noodles: Thin rice noodles or even cellophane noodles can replace these, as they cook pretty similar and add that needed softness
Butter lettuce: If you dont have butter lettuce, try using romaine or green leaf lettuce. They give you the crisp crunch you’re after
Fresh basil: In a pinch, Italian basil can be used though its flavor is a bit milder, or you can just use extra mint for a fresher kick

Pro Tips

1. Let your chicken rest for a few minutes after cooking and slice it thinly, making sure to cut against the grain; that way, it won’t be so tough.
2. Watch the rice paper in the water real close cause if it sits too long, it’ll get all mushy and hard to handle later.
3. When you mix up the dipping sauce, add water slowly so you can reach the right consistency; sometimes a bit more water or lime juice really makes it pop.
4. Don’t overfill your wraps which can make rolling a real pain; better to go a bit lighter so you can tuck everything in neatly without tearing the wrapper.