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Vietnamese summer rolls with chicken are fresh, light, and healthy. This Asian summer snack takes less than 20 minutes to make and easier than you think. |

Vietnamese Summer Rolls with Chicken

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 20 minutes
  • Yield: 6 summer rolls
  • Diet: Gluten Free


Vietnamese summer rolls with chicken are fresh, light, and healthy. This Asian summer snack takes less than 20 minutes to make and easier than you think. 


For the summer rolls:

  • 1 cup thin rice vermicelli noodles
  • 6 (8.5 inch) rice wrappers
  • 1 medium cucumberjulienned 
  • 1 medium carrotjulienned
  • 1/4 cup fresh basil or cilantro, chopped
  • 1 cup chicken breastcooked

For the peanut dipping sauce:

  • 2 tablespoons hoisin sauce (or black bean sauce)
  • 1 tablespoon peanut butter
  • 1 tablespoon water
  • 1/2 tablespoon fresh lime juice
  • 1/2 tablespoon honey (or granulated sugar)
  • 1 tablespoon roasted peanuts, chopped


  1. Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer the noodles to a bowl with a strainer to completely drain out any water.
  2. Fill a large shallow bowl with warm water, about 1 to 2 inches high. Take one rice wrapper at a time and quickly dip it into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.
  3. Place some cucumbers and carrots in the center of the rice wrapper into a log shape, leaving 2 inches of space on each side. Top with about 2 tablespoons of vermicelli noodles, a few basil leaves, and 2-3 tablespoons of chicken. 
  4. Roll the wrapper up tightly from the bottom but gently so that you don't tear it. Roll it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn’t feel soft and pliable, apply some water to your fingers and to the wrapper to help it soften.

Make the peanut sauce:

  1. Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.


Keep the ingredients are dry. Make sure that the ingredients (especially the vermicelli, vegetables, and herbs) are fairly dry prior to wrapping. If you don’t eat the salad rolls right away and you leave them out for a few hours, excessive water from the vermicelli noodles might cause the rice wrappers to disintegrate and break apart.

Be patient. Don't be so hard on yourself the first time that you try to roll and wrap the summer rolls. It can take a few attempts before you get it right. I would suggest starting with less filling, and increase it once you get the hang of the technique.

How to store summer rolls. Summer rolls are best served freshly made. Once they sit out for a few hours, excess water can cause the rice wrappers to break apart. If you have leftovers, I recommend storing them in an airtight container in the refrigerator for no more than 24 hours.

Make extra peanut sauce. If you love the dipping sauce as much as I do, then I recommend making a double or even triple batch. You can use it to dip anything in it, such as Lemongrass Chicken Skewers or Chicken Satay Skewers. It's even delicious as a marinade, and goes really well tossed into noodles.

  • Prep Time: 20 minutes
  • Category: Appetizer
  • Method: Assemble
  • Cuisine: Vietnamese

Keywords: vietnamese summer rolls with chicken, lemongrass chicken summer rolls, salad rolls, vietnamese salad rolls, spring rolls, summer rolls, chicken salad rolls, peanut dipping sauce