Vietnamese Summer Rolls with Chicken (Printable)
Fresh rice paper rolls with chicken, vegetables, herbs, and 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)
# How to Make It:
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 Suggestions:
01 -
- You get that restaurant fresh feeling without leaving your house
- The dipping sauce alone will become your new obsession for everything
02 -
- Warm water softens rice paper perfectly while hot water makes it disintegrate instantly
- Working quickly once the wrapper is wet prevents tearing and frustration
03 -
- Use a sharp knife and a gentle sawing motion to cut rolls in half without squishing them
- Room temperature ingredients are easier to roll than cold ones straight from the fridge