Chicken Summer Rolls are the perfect meal idea when you’re hungry, but craving a lighter fare. Perfectly seasoned chicken is wrapped up in rice paper wrappers with vegetables like carrots and cucumbers, then dipped into a beyond mouthwatering homemade satay sauce!
If you’ve ever enjoyed a summer roll before, you already know what’s about to go down. This is a typical spring roll recipe, but with a twist – it’s got chicken! These chicken summer rolls are flavorful, delicious, and completely satisfying.
Besides the addition of white meat chicken, there are other ingredients in here that really stand out.
The cilantro and bold mint keeps things fresh while ingredients like serrano pepper keep it spicy, without being too hot. However, I think my favorite part of all might just be the tender vermicelli noodles! You just can’t have a summer roll without them.
As far as the sauce goes, it’s hard to not eat it with a spoon. Kidding… kind of!
I love smothering my summer rolls with the satay sauce so much, sometimes it can be hard to not add too much to them. The summer rolls have so flavor that I don’t want to totally mask with the satay sauce, but with stand out ingredients like almond butter and tamari, it’s hard!
The chicken calls for:
- Avocado oil – This can be substituted with another neutral flavored cooking oil, like coconut or sunflower oil.
- Garlic – Make sure it’s thinly sliced and fresh.
- Rice wine vinegar – In a pinch, white wine vinegar will also get the job done.
- Fish sauce – You’re bound to have some left over, so use it deliciously by making Asian Pork Meatballs!
- Serrano – This can be omitted if you don’t want any spice.
- Sugar – Plain white sugar is what I use, but coconut sugar is also a tasty alternative.
- Rotisserie chicken – Sure, you can cook your own chicken meat, but buying a rotisserie chicken is way easier. It’s a corner that I never mind cutting!
For the spring rolls, you’ll need:
- Vermicelli noodles – These thin rice noodles are what really brings the roll together and gives it the desired thickness.
- Rice paper wrappers – Buy a Vietnamese brand for the best results.
- Carrot – You can shred your own or buy a bag of shredded carrots… I won’t tell!
- Cucumber – English cucumbers are the best for this recipe.
- Butter lettuce – I love using butter lettuce in my summer rolls because it’s so tender!
- Mint leaves – Make sure you’re using fresh mint leaves! If the leaves are discolored or limp, toss them out.
- Basil leaves – Use fresh basil leaves, not dried.
- Cilantro – If you’re one of those people who thinks cilantro tastes like soap, I feel so sorry for you! And yes, you can omit the cilantro and still have delicious summer rolls.
Finally, the satay sauce will need:
- Almond butter – Use a plain, unsweetened almond butter.
- Coconut milk – Remember, it’s coconut milk, not coconut water!
- Tamari – In a pinch, low sodium soy sauce can be used instead.
- Brown sugar – Light or dark brown sugar will both be delicious.
- Red pepper flakes – Toss a little extra in there if you’re really craving some spice!
Can I make these chicken summer rolls vegetarian?
Yes, you can – and it’s easy to do! Instead of using chicken, just replace it with tofu, seitan, or another chicken alternative.
If you’re pescatarian, shrimp is also delicious and a classic in these summer rolls.
Can I make them in advance?
These chicken summer rolls are a great meal to make in advance! Once assembled and kept in an airtight container, the summer rolls will stay fresh in the fridge for up to 3 days.
The satay sauce will also keep for up to 3 days if kept in an airtight container in the fridge.
Cool off with more refreshing summer recipes!
Nuoc Cham Dipping Sauce (if you want another dipping sauce)
Chicken Summer Rolls
- 2 tablespoons avocado oil
- 2 cloves garlic, thinly sliced
- 2 tablespoons rice wine vinegar
- 1 tablespoon fish sauce
- 1 small serrano, thinly sliced
- 2 teaspoons sugar
- 2 cups shredded rotisserie chicken
- 1 ½ cups cooked rice vermicelli noodles
- 8 Vietnamese rice paper wrappers
- 1 cup shredded carrot
- ½ small English cucumber, cut into thin strips
- 1 cup butter lettuce
- 16 mint leaves
- 8 basil leaves
- 8 small sprigs cilantro
- ⅓ cup plain unsweetened almond butter
- 3 tablespoons coconut milk
- 2 tablespoons tamari
- 1 teaspoon brown sugar
- ½ teaspoon red pepper flakes
Make the chicken:
- Heat the oil in a medium skillet over medium heat. Once hot, add in the garlic and reduce the heat to medium-low.
- Cook, while stirring frequently to prevent burning, until the garlic is golden and crisp.
- Stir in the rice vinegar, fish sauce, sugar, sliced serrano, and shredded chicken.
For the satay sauce:
- Mix all of the ingredients in a small bowl or jar until combined. Set aside.
- Mise En Place all of the fillings so that you can work quickly.
- Place about 1” of hot water in a shallow bowl. Dip a rice paper sheet into the bowl for about 2-5 seconds until soft. Gently remove and place on a greased cutting board.
- Fill the roll from the bottom third with lettuce, noodles, carrots, cucumber, herbs, and chicken. Roll up the bottom edge while folding in the side. Place on a serving platter (either whole or cut in half) and repeat with the remaining ingredients. Serve immediately with the satay sauce.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.