Vietnamese Summer Rolls with Chicken
These Vietnamese Summer Rolls with Chicken are fresh, healthy, and full of vibrant flavors. Great for lunch, dinner, or an easy make-ahead appetizer!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
- Diet: Gluten Free
Ingredients
- 1 cup thin rice vermicelli noodles
- 6 (8.5 inch) rice wrappers
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- ¼ cup fresh basil or cilantro, chopped
- 1 cup chicken breast, cooked
- 2 tablespoons hoisin sauce (or black bean sauce)
- 1 tablespoon peanut butter
- 1 tablespoon water
- ½ tablespoon fresh lime juice
- ½ tablespoon honey (or granulated sugar)
- 1 tablespoon roasted peanuts, chopped
Instructions
Step 1: Prepare the Chicken – Marinate the chicken in soy sauce, lime juice, sambal oelek, and chopped shallots for 12-24 hours in the refrigerator.
Step 2: Grill the Chicken – Grill the marinated chicken over medium heat until golden-brown and juicy. Let it rest, then slice into thin strips.
Step 3: Prepare the Vegetables – Use fresh mint leaves, basil, and a slaw of cabbage and carrot. Keep them crisp and vibrant.
Step 4: Soften the Rice Paper – Submerge an eight-inch rice paper sheet in warm water until pliable.
Step 5: Assemble the Rolls – On a damp towel, layer rice paper with chicken, herbs, and slaw. Roll tightly.
Step 6: Serve with Sauce – Serve rolls with tangy peanut sauce or spicy hoisin dip for added flavor.