Vietnamese Summer Rolls with Chicken (Printable)
Crisp rice paper rolls with chicken, vegetables, and fresh herbs served alongside peanut-hoisin dipping sauce.
# What You'll Need:
→ Roll Components
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 romaine or butter lettuce leaves
08 - 16 fresh mint leaves
09 - 16 fresh cilantro sprigs
10 - 8 fresh Thai basil leaves
→ Peanut Hoisin 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 granulated sugar
16 - 2-3 tbsp warm water
17 - 1 tsp sriracha or chili sauce
18 - 1 tbsp crushed roasted peanuts
# Directions:
01 - Cook rice vermicelli noodles according to package directions until tender. Drain thoroughly and rinse under cold running water to stop cooking and prevent sticking. Set aside in a colander to drain completely.
02 - Julienne the carrot and cucumber into thin matchsticks. Slice the red bell pepper into thin strips. Arrange cooked chicken, prepared vegetables, lettuce leaves, and fresh herbs in separate piles near your work station for easy assembly.
03 - Fill a large shallow bowl or pie dish with warm water. Submerge one rice paper wrapper completely for 5-10 seconds until pliable and slightly translucent. Remove from water and place flat on a clean, damp kitchen towel or cutting board.
04 - Position the wrapper so one edge faces you. Layer ingredients on the bottom third: place one lettuce leaf first, followed by a small handful of noodles, sliced chicken, carrot strips, cucumber strips, bell pepper, and 2-3 leaves each of mint, cilantro, and Thai basil.
05 - Fold both sides of the wrapper inward toward the center. Starting from the bottom edge, roll up tightly away from you, tucking in the fillings firmly as you roll. The wrapper will seal itself. Repeat with remaining ingredients. Keep finished rolls covered with a damp towel.
06 - In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, and sugar until completely smooth and emulsified. Add warm water 1 tablespoon at a time until desired consistency is reached. Stir in sriracha if adding heat. Top with crushed peanuts.
07 - Serve rolls whole or cut diagonally in half with a sharp knife. Arrange on a platter with the peanut dipping sauce on the side. Best served immediately while wrappers are fresh and vegetables are crisp.
# Expert Advice:
01 -
- No cooking required for the assembly, making them perfect for lazy afternoons when you want something fresh without heating up the kitchen
- That moment when you bite through the translucent wrapper into cold, crisp vegetables and tender chicken feels like pure sunshine on a plate
02 -
- The rice paper continues to soften after you remove it from the water, so err on the side of under-soaking rather than over-soaking
- Work on a damp towel, not a dry surface, or the wrapper will stick and tear when you try to fold it
03 -
- Use a very sharp knife to slice the rolls without squishing them. Wipe the blade clean between each cut for perfect cross sections.
- If your wrappers are tearing, they may be old or you may be soaking them too long. Fresh wrappers should be flexible and slightly translucent when wet.