Vietnamese Summer Rolls with Chicken
Bright, herb-studded, and refreshingly light, these Vietnamese summer rolls with chicken are a quick, customizable meal for hot evenings and picnics.
Ingredients
For the summer rolls
- 10 pieces Rice paper wrappers Choose thin, round rice paper made from rice flour and tapioca.
- 2 cups Cooked chicken breast, shredded Use poached, roasted, or leftover rotisserie chicken.
- 1 cup Rice noodles (vermicelli) Rinse after cooking to stop them from sticking.
- 1 cup Lettuce leaves (butter or romaine) Provides crunch and freshness.
- 1/2 cup Fresh mint leaves Brightens each bite.
- 1/2 cup Fresh cilantro leaves Adds a fresh flavor.
- 1 medium Carrot, julienned Provides crunch and color.
- 1 medium Cucumber, julienned Adds a refreshing crunch.
For the dipping sauce
- 1/2 cup Dipping sauce (hoisin or peanut sauce) Choose your favorite for dipping.
Instructions
Preparation
- Prepare the rice noodles according to package instructions and set aside.
- Cook briefly until tender, then drain and rinse under cold water to stop cooking. Toss lightly with a drop of sesame oil if you like to prevent sticking.
- Fill a large bowl with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it softens.
- Lay a towel on your work surface to rest the softened sheet.
Assembling the Rolls
- Place the softened wrapper on a clean surface. Have your filling components arranged in small piles.
- In the center of the wrapper, layer some lettuce, a handful of rice noodles, shredded chicken, mint, cilantro, carrots, and cucumber.
- Fold the sides of the wrapper over the filling and then roll it tightly from the bottom.
- Repeat the process with the remaining ingredients.
Serving
- Serve the summer rolls with your favorite dipping sauce.
- Garnish with lime wedges or crushed peanuts.
Notes
Roll tightly for the best presentation. Each roll should be similarly sized for even dipping. Keep fillings dry and well-drained. Serve promptly to enjoy the best texture.