Vietnamese Summer Rolls with Chicken (Printable)

Crisp rice paper rolls with chicken, vegetables, and herbs, paired with creamy hoisin-peanut sauce for a refreshing appetizer.

# 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

→ 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
17 - 1 tsp sriracha or chili sauce
18 - 1 tbsp crushed peanuts

# How To Make It:

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.

# Tips from dashanddishes:

01 -
  • These rolls are like eating a rainbow, with every bite delivering crunch, freshness, and the most satisfying contrast of textures
  • The dipping sauce alone is worth keeping in your fridge, it makes everything taste better
  • Perfect for when you want impressive food that wont leave you stuck in a hot kitchen
02 -
  • Do not oversoak the rice paper or it will become impossibly fragile and tear when you try to roll it
  • Work with damp hands to prevent the wrapper from sticking to your fingers and fraying your patience
03 -
  • Use a very sharp knife to slice the rolls, a dull knife will squish them instead of cutting cleanly
  • If your rice papers are sticking together, place a piece of plastic wrap between each one before storing

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