Description
Fresh and light Vietnamese summer rolls filled with seasoned chicken, crisp vegetables, and herbs, served with a savory dipping sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 8 ounces rice vermicelli noodles
- 12–15 sheets rice paper wrappers
- 1 cup shredded lettuce
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- For the Dipping Sauce: 1/4 cup hoisin sauce, 2 tablespoons peanut butter, 1 tablespoon lime juice, 1 tablespoon water, 1 clove garlic, minced
Instructions
- Marinate the chicken: In a bowl, combine chicken slices, soy sauce, fish sauce, honey, sesame oil, and black pepper. Let it marinate for at least 15 minutes.
- Cook the chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Set aside.
- Prepare the noodles: Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water.
- Prepare the dipping sauce: In a small bowl, whisk together hoisin sauce, peanut butter, lime juice, water, and minced garlic until smooth.
- Assemble the rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 15-20 seconds until softened. Lay it flat on a clean surface.
- Layer the ingredients: Arrange a small amount of lettuce, carrots, cucumber, cooked chicken, noodles, mint, and cilantro on the lower third of the wrapper.
- Roll the wrappers: Fold the bottom edge of the wrapper over the filling. Fold in the sides, then tightly roll the wrapper upwards to form a neat roll. Repeat with remaining wrappers and filling.
- Serve: Serve the summer rolls immediately with the dipping sauce.
Notes
- For a vegetarian option, replace chicken with firm tofu or extra vegetables.
- You can add other vegetables like bell peppers or bean sprouts.
- Ensure your workspace is clean and have all ingredients prepped before starting to roll.
- Prep Time: 25 min
- Cook Time: 10 min
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls
- Calories: 250
- Sugar: 10g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Vietnamese summer rolls, chicken summer rolls, fresh rolls, spring rolls, rice paper rolls, healthy appetizer, gluten-free, easy recipe