Name: Easy Vietnamese Chicken Summer Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 lb boneless chicken breast (Cooked and shredded); 8 oz rice paper wrappers; 1 cup shredded carrots; 1 cup cucumber, julienned; 1 cup fresh mint leaves; 1 cup fresh cilantro leaves; 2 tbsp soy sauce (For dipping); 1 tbsp rice vinegar (For dipping)

Okay, friend, pull up a chair to my eternally cluttered counter – mind the crumbs, they’re… vintage. Today, we’re diving into something that looks fancy enough to impress your in-laws but is secretly so easy, you’ll feel like you’re cheating. I’m talking about Easy Vietnamese Chicken Summer Rolls, those gorgeous, translucent little parcels of fresh deliciousness that are basically the opposite of deep-fried spring rolls. They’re light, they’re bright, and they’re so ridiculously customizable, you can basically empty out your crisper drawer and call it gourmet. Plus, no hot oil splatters means fewer burns, which is a win in my clumsy book.

The first time I made these, my husband, bless his bottomless pit of a stomach, took one look at them and said, “Oh, you made *salad* in a wrapper?” I almost threw a perfectly rolled one at him. My kids, on the other hand, immediately started trying to pull the chicken out, then the lettuce, then the rice noodles, effectively deconstructing my culinary masterpiece into a chaotic pile of ingredients. It was like watching a group of small, hungry raccoons disassemble a sandwich. I eventually just gave up and told them to eat it with a fork. Honestly, half the time, dinner around here looks less like a meal and more like an archaeological dig site. But even after all that, they still scarfed them down, so I’m calling it a win. A messy, slightly humiliating win.

🍗

MORE OF OUR FAVORITE…

Why You’ll Love This Easy Vietnamese Chicken Summer Rolls

Because sometimes you want something that screams “I tried hard!” but actually whispers “I barely broke a sweat.” These are those rolls.
They’re practically a choose-your-own-adventure meal! Got leftover rotisserie chicken? Perfect. A rogue cucumber? Into the roll it goes!
No cooking required (if you buy pre-cooked chicken), which means your kitchen stays cool, and you stay sane.
They’re ridiculously fresh and vibrant. After a heavy week of comfort food, these are like a spa day for your insides.
Honestly, they just *look* cool. You’ll feel like a culinary artist, even if your rolling technique resembles a toddler attempting origami.

Time-Saving Hacks

Shortcut that keeps you sane: Buy pre-shredded carrots and pre-cooked rotisserie chicken. We’re not trying to win any “from scratch” awards here, just trying to feed ourselves.
Hack that saves dishes but still looks like effort: Use kitchen shears to “chop” your herbs right over the bowl. Fewer knives, fewer cutting boards, more time for Netflix.
The sneaky “cheat” you always pull when you’re in a rush: Store-bought peanut sauce. Seriously, don’t even try to make your own unless you have an extra hour and a sudden urge for dishes.

Kitchen Confessions

The disaster story: My first attempt at rice paper rolling ended with a sticky, amorphous blob resembling a sad, translucent jellyfish. I bravely called it “deconstructed” and served it with a spoon.
A silly mistake you or your family made with this recipe: My son once tried to roll a whole, un-chopped carrot stick into his. It predictably tore through the rice paper, leaving a carrot-shaped hole and a very confused child.
Honest admission: the messy part you secretly skip: Washing every single herb leaf meticulously. I give them a quick rinse and hope for the best. A little extra fiber, right?

What to Serve It With

Oh, my sweet summer child, what *else* would you serve it with besides a generous, glorious bowl of Easy Peanut Dipping Sauce? Seriously, it’s non-negotiable. You could also throw in some extra lime wedges, maybe a sprinkle of chopped peanuts on the side for those who like extra crunch. Sometimes I’ll even whip up a quick cucumber salad if I’m feeling ambitious (or have too many cucumbers).

✔Tips & Mistakes

Tip: Don’t oversoak your rice paper! A quick dip in warm water (like, 15-20 seconds max) is all it needs. It will continue to soften as you fill it. Mistake: Soaking it too long turns it into a flimsy, unworkable mess. Also, don’t overstuff your rolls. Less is more here; you want to be able to actually close them without an explosion. And hey, if they’re ugly, they’re still delicious. My kitchen motto is “rustic chic.”

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh. To prevent sticking, you can wrap individual rolls in plastic wrap or place them on a plate separated by lettuce leaves. They’re best enjoyed within a day or two, before the rice paper gets too firm.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible. Feel free to use shrimp instead of chicken, or go completely vegetarian with marinated tofu or just extra veggies. Any crunchy veggie works: bell peppers, jicama, even some thinly sliced red cabbage. Don’t like cilantro? Ditch it! Load up on mint instead. It’s your roll, make it yours!

Frequently Asked Questions

My rice paper keeps tearing when I roll it. What am I doing wrong?

This is a super common issue! The most likely culprit is either oversoaking the rice paper or overstuffing your roll. Rice paper only needs a quick dip in warm water, about 15-20 seconds, as it continues to soften. Also, be mindful of how much filling you add – start with a smaller amount until you get the hang of the rolling technique.

Can I make these summer rolls ahead of time for a party?

You absolutely can, but with a caveat! While they are best enjoyed fresh, you can make them up to 24 hours in advance. To prevent them from drying out or sticking, wrap each roll individually in plastic wrap or place them in an airtight container separated by damp paper towels or lettuce leaves.

What kind of chicken is best for these rolls, and does it need to be hot?

Cooked chicken is key here! Leftover rotisserie chicken is a total game-changer for speed and flavor. You can also quickly pan-fry or boil some chicken breasts and then shred or slice them thinly. The chicken should be completely cooled before adding it to the rolls for the best texture and to prevent wilting the fresh veggies.

I can’t find vermicelli rice noodles. What’s a good substitute?

No worries at all! While vermicelli noodles add a great chewiness, you can definitely substitute. Thinly shredded lettuce or even spiralized cucumber can work in a pinch for texture. You could also try other thin Asian-style noodles if you have them, just make sure they’re cooked and cooled.

My rolls are sticking together in the fridge. Any tips?

Yes! This is a common sticky situation (pun intended!). To prevent them from becoming one giant roll blob, you have a couple of options. You can lightly brush each finished roll with a tiny bit of neutral oil, or simply place a lettuce leaf between each roll when storing them in an airtight container.

Loading…