Vietnamese Summer Rolls with Chicken (Printable Version)
Vibrant rice paper rolls with chicken, vegetables, and herbs paired with creamy peanut-hoisin sauce.
# Ingredient List:
→ 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, rinse under cold water, and set aside.
02 - Prepare all vegetables and herbs. Arrange the chicken, noodles, and vegetables within easy reach for assembly.
03 - Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 5-10 seconds, just until pliable. Place on a clean, damp kitchen towel or cutting board.
04 - On the bottom third of the wrapper, layer a lettuce leaf, a small handful of noodles, sliced chicken, carrot, cucumber, bell pepper, and a few leaves each of mint, cilantro, and basil.
05 - Fold the sides of the wrapper inward, then roll up tightly from the bottom into a neat cylinder. Repeat with remaining ingredients.
06 - In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, sugar, and water until smooth. Adjust consistency as desired. Stir in sriracha if using. Sprinkle with crushed peanuts.
07 - Serve rolls whole or sliced in half, with dipping sauce on the side.
# Expert Tips:
01 -
- They come together in under an hour and make you feel like you've eaten something truly special without the heaviness of cooked spring rolls.
- The combination of cool herbs and that creamy peanut sauce creates this perfect sweet and savory moment that people never forget.
02 -
- Rice paper continues to soften as it sits, so don't oversoak it during the dipping step or your rolls will become mushy within minutes.
- Work quickly but calmly once the wrapper is wet. The longer you take to fill it, the more challenging it becomes to roll neatly.
03 -
- Double the dipping sauce. People always want more, and it keeps beautifully in the refrigerator for up to a week.
- If your rice paper tears, don't panic. Layer a small piece of fresh wrapper over the tear and continue rolling. It will hardly show in the finished product.