Chicken, Main, Vietnamese

Vietnamese Summer Rolls with Chicken

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Vietnamese summer rolls with chicken are fresh, light, and healthy. This Asian summer snack is loaded with lemongrass chicken, vermicelli noodles, fresh vegetables and herbs, and served with a flavorful peanut dipping sauce made from scratch. The best part? These salad rolls take less than 20 minutes to make and are a lot easier to make than you think. They are the perfect summer dish, especially on busy weeknights.

Vietnamese Summer Rolls with Chicken
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Vietnamese Summer Rolls with Chicken

Recipe by Yia Vang, Chef at Union Hmong KitchenCourse: MainCuisine: Vietnamese, ChickenDifficulty: Medium
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

300

kcal

Vietnamese summer rolls with chicken are fresh, light, and healthy. This Asian summer snack is loaded with lemongrass chicken, vermicelli noodles, fresh vegetables and herbs, and served with a flavorful peanut dipping sauce made from scratch. The best part? These salad rolls take less than 20 minutes to make and are a lot easier to make than you think. They are the perfect summer dish, especially on busy weeknights.

Ingredients

  • For Summer Rolls

  • 1 Cup thin rice vermicelli noodles

  • 6 rice paper wrappers

  • 1 medium carrot, julienned

  • 1 medium cucumber, julienned

  • 1/4 cup fresh basil or cilantro, chopped

  • 1 cup chicken breast, cooked. (grilled)

  • For the peanut dipping sauce

  • 2 tablespoons hoisin sauce

  • 1 tablespoon peanut butter

  • 1 tablespoon water

  • 1/2 tablespoon fresh lime juice

  • 1/2 tablespoon honey

  • 1 tablespoon roasted peanuts (chopped)

Directions

  • 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.
  • 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.
  • 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. 
  • 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
  • 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.

Notes

  • 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.

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