Fresh Vietnamese Chicken Summer Rolls with Peanut Sauce

Name: Fresh Vietnamese Chicken Summer Rolls with Peanut Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 750 min
Ingredients: 1/2 pound chicken breast ((2 breasts)); 1 cup fresh mint; 1 cup fresh basil; 1 cup bean threads (soaked/cooked (according to package)); 1 cucumber (cut into match sticks); 1/4 cup shredded carrots; 1/4 cup diced green onions; 12 rice wrappers; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 tablespoon coconut sugar; 2 garlic cloves (minced); 2 tablespoons lemongrass; 1 tablespoon lime juice; 1/2 teaspoon crushed red pepper; 1/2 cup coconut milk; 1/4 cup crushed peanuts; 1 teaspoon fish sauce; 2 tablespoon hoisin sauce; 1/2 teaspoon crushed red pepper; 2 tablespoons peanut butter; 1 tablespoon soy sauce; 1 1/2 teaspoon coconut sugar

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These Vietnamese Chicken Summer Rolls are fresh, easy and packed full of incredible flavor. And the peanut dipping sauce is TO. DIE. FOR.

These Vietnamese style chicken rice paper rolls are simple to make, contain light fresh ingredients, are totally customizable, and are perfect for super easy, healthy weeknight meals!

summer rolls with one halved on a plate with brown dipping sauce

A twist on your typical fresh summer rolls (sometimes also called fresh spring rolls), these are made with marinated chicken and are just droolworthy delicious.

Learning how to make summer rolls is really easy guys. No baking or frying once they're rolled, and they don't even have to be rolled pretty, especially if it's your first time. And the spicy peanut sauce is AH-MA-ZING guys.

Jump to:

Summer Rolls Ingredients
Step by Step Instructions
How to Roll Summer Rolls
How to Make Peanut Sauce for Summer Rolls
Variations and Options for Serving
Expert Tips
Frequently Asked Questions
Storage and Reheating Options
More Popular Vietnamese Recipes
Recipe
💬 Comments

The best part about this recipe is you can make the chicken and peanut sauce ahead of time, which makes for a super quick and easy meal, or perfect for a "make your own Vietnamese summer rolls" party! You can even substitute any leftover proteins in your fridge for the chicken to make this recipe ultra easy!

Summer Rolls Ingredients

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

Don't be turned off by the long list of ingredients, this summer rolls recipe is super duper easy.

I use chicken breast in this recipe, but boneless skinless thighs would also be good. You can also substitute pork or shrimp, or even tofu, and it would be amazing!

Fish sauce s a major component of Vietnamese cooking. It is made of anchovies and salt - that's it. It does not add a fishy taste to your food, it will add a deep umami flavor that you absolutely want.

Learn more ways you can use fish sauce so you don't have a bottle just sitting in your fridge.

Fresh herbs like mint, basil and green onions are a must. You can also add cilantro or any other type of herb you like.

We use cucumber and carrots as vegetables, but again, you can substitute any vegetables you like!

Bean threads are a translucent type of thin noodle made of water an starch. They are also called glass noodles, cellophane noodles or mung bean noodles. We use them in this pad woon sen and these Vietnamese egg rolls.

Don't confuse bean threads with vermicelli noodles. While you can technically use vermicelli noodles, the bean threads will better soak up sauce and flavors from the salad rolls.

What are Rice Paper Wrappers?

Rice wrappers are a very thin starchy paper made with rice and tapioca flour. The tapioca flour is what gives the rice paper it's slightly sticky quality. They come dry in a package, but soften when soaked in water.

Chicken Marinade Ingredients:

We use fish sauce again here, soy sauce, lemon and coconut sugar. You can substitute palm sugar or brown sugar for the coconut sugar.

Spicy chili flakes as well as lemongrass paste are also used. You can use fresh lemongrass, but I find the paste is more convenient and easier to get into marinades!

Peanut Sauce Ingredients:

I always recommend using full fat coconut milk when cooking most things as the light tends to be watery.

We add hoisin sauce to the peanut dipping sauce to add a touch of umami sweetness. You can add more or less chili flakes depending on how spicy you want it.

And of course a mix of fresh peanuts and also creamy peanut butter is what gives the peanut sauce it's peanutiness.

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Step by Step Instructions

Combine all the marinade ingredients in a bowl and whisk together. Add the chicken and marinade for 12-24 hours (overnight) for best results.

Heat a grill to 400°F. Grill the chicken for 4-6 minutes on each side. The internal temperature of the chicken should be 160F when removed from the grill. It will rise to 165F as it rests.

Once the chicken has rested for 5-10 minutes. slice it into strips.

**You can also cook the chicken under the broiler. Place it about 6 inches from the top and broil for 4-6 minutes, or until the internal temperature reaches 160F. Watch it to be sure it doesn't burn.

How to Roll Summer Rolls

Get a large bowl of warm water and dip a piece of rice paper in for about 10 seconds. remove it and gently shake off any excess water.

Place the rice paper on a flat surface and let it sit for about 20-30 seconds. This allows the water to soak in and makes it pliable.

Be gentle with the rice paper as you are using it as it can tear easily. For more information check out this post on how to roll spring rolls.

rice paper being soaked in a bowl of water

Place on a plate or flat surface and add the carrots, cucumber, rice noodles green onions, mint, basil and chicken strips (just a small amount of each - be careful not to overfill as they will be difficult to roll).

chicken and vegetables on a piece of rice paper

Gently fold the side edges up (see photos below):

Tuck one end up and over the top and under the filling and roll up to seal. You can also leave the ends open if it's easier.

summer rolls on a plate with dipping sauce

Serve these Vietnamese chicken rice paper rolls with the peanut dipping sauce or any sauce you like (I added some additional options in the Variations section below)!

How to Make Peanut Sauce for Summer Rolls

Place ingredients in a blender or a food processor and pulse to combine. If the mixture is too thick, add a touch of water or chicken broth (1 tablespoon at a time) until it is thin enough.

Variations and Options for Serving

You can use any fresh vegetables you'd like in these summer rolls - try radishes, cabbage, pieces of lettuce, bean sprouts, bell peppers, etc.
Substitute the mint and basil for cilantro, green onions, or any other herb or greens that you enjoy.
Use pork, shrimp, fish, beef or tofu in place of the chicken. If using fish or shrimp, only marinade for about 30-60 minutes. Cook times may also differ.
You can also use this Nuoc Cham (Vietnamese fish sauce Dipping Sauce) or this Peanut Satay Sauce as a dipping sauce for the rice rolls.
A nice sweet chili sauce mixed with a squeeze of fresh lime juice is another great dipping sauce option,
They can be great with a quick squeeze of lime juice before wrapping it up for a nice acidic flavor.
For ultra simplicity, you can also just substitute rotisserie chicken. It won't quite have the same flavor, but it is a great easy weeknight option!
Substitute ground chicken for the chicken breast. After it finishes marinading, brown it in a large skillet and spoon it into the rice paper rolls.
Serve them alongside this spicy tuna salad for a cool healthy summer meal.

summer rolls with chicken and vegetables on a plate with herbs and dipping sauce

Expert Tips

Be sure to let the chicken marinade for at least 12 hours for maximum flavor.
You can also broil the chicken in the oven if you don't have a grill. Place it about 6" from the broiler and cook for 4-6 minutes per side, until internal temp reaches 160°F. Be sure to watch the chicken and make sure it doesn't burn (different broilers will act differently).
You can cook the chicken in a skillet as well. Just heat a skillet over medium heat, add 1-2 teaspoons of avocado oil, and brown the chicken on both sides for about 3-5 minutes until internal temperature of chicken is 160°F.
Make sure your chicken and vegetables are sliced and ready to go before wetting the rice paper. The rice paper can be sticky to work with, it helps if your fingers are a little wet.
Make the chicken and peanut sauce ahead of time to save time if desired (perfect for "make your own" food parties).

Frequently Asked Questions

What is the difference between spring rolls and summer rolls (spring rolls vs. summer rolls)?

Spring rolls are typically wrapped in a wheat based wrapper then fried until crispy - like these Vietnamese spring rolls. Summer rolls are typically wrapped in a rice flour based wrapper and served fresh (not fried) with lots of veggies and herbs.

Are Vietnamese summer rolls healthy?

Summer rolls are typically pretty healthy as they contain lots of fresh veggies and a small amount of lean protein. They are typically lower calorie food containing lots of vitamins and minerals from the fresh veggies.

Can you make summer rolls ahead of time?

You can make these rolls in advance, then refrigerate them in a covered container until the next day. The fridge will dry out the wrappers a bit, but just give them a quick spritz with water a few minutes before serving and they should soften up again.

Storage and Reheating Options

Leftover chicken and vegetables can be stored in an airtight container in the fridge for 3-5 days.

Leftover peanut sauce should be stored separately in the fridge in a covered container for 3-5 days.

You can reheat the chicken to be warm in the oven or microwave, but it is also great served cold with the fresh veggies.

More Popular Vietnamese Recipes

Make it a Vietnamese feast and serve your rice paper rolls with one of the awesome recipes below!

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