Vietnamese Summer Rolls with Chicken (Printable)
Fresh rice paper rolls with chicken, vegetables, herbs, and hoisin-peanut sauce
# What You’ll 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)
# Steps:
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.
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 Advice:
01 -
- The contrast of cool, crisp vegetables against tender chicken hits every satisfying texture in one bite.
- Once you master the rolling technique, these become your go-to for impressing guests without turning on the oven.
02 -
- Over-soaking the rice paper is the most common mistake, it should still feel slightly firm when you remove it from the water.
- Work with one wrapper at a time and keep your workstation organized, because rice paper becomes difficult to handle once it dries out again.
03 -
- Keep a small bowl of water nearby to wet your fingers if they start sticking to the rice paper.
- The tighter you roll, the better these hold together, but do not tear the wrapper in your enthusiasm.