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Chicken summer rolls are the perfect meal idea when you’re hungry, but craving a lighter and cooler 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!
Chicken Summer Rolls: The Lighter and Cooler Roll
If you’ve ever enjoyed a summer roll before, you already know what’s about to go down. This is a classic summer roll recipe, but with a twist – its got chicken! These chicken summer rolls are flavorful, delicious, and completely satisfying. The cilantro and bold mint keeps things fresh while ingredients like serrano pepper keep it spicy, without being too hot. You’ll get tender vermicelli noodles in every bite as well!
I love smothering my rolls with the homemade peanut satay dipping sauce or for a lighter dipping sauce, a classic Nuoc Cham Dipping Sauce would be perfect as well.
Recipe Tips and Variations
- Mise en place all the fillings because you gotta work fast with these summer rolls. Having all your ingredients in front of you will make filling and wrapping chicken summer rolls a lot easier than fumbling for your ingredients!
- Make sure to completely dip and soak the rice paper wraps completely for 2-5 seconds so they’re pliable.
- For a vegetarian version, try my tofu summer rolls or replace with another chicken alternative like seitan. If you’re pescatarian, shrimp is also delicious and a classic in these summer rolls.
Storage and Make Ahead Instructions
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.
Chicken Summer Rolls
Ingredients
For the chicken:
- 2 tablespoons avocado oil
- 2 cloves garlic, thinly sliced
- 2 tablespoons rice wine vinegar
- 1 tablespoon fish sauce
- 1 small serrano pepper, thinly sliced
- 2 teaspoons sugar
- 2 cups (473 g) shredded rotisserie chicken
For the summer rolls:
- 1 ½ cups (264 g) cooked rice vermicelli noodles
- 8 Vietnamese rice paper wrappers
- 1 cup (128 g) shredded carrot
- ½ small English cucumber, cut into thin strips
- 1 cup (50 g) butter lettuce
- 16 mint leaves
- 8 basil leaves
- 8 small sprigs cilantro
- Satay dipping sauce, for dipping
Instructions
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.
- Mix all of the ingredients for the satay sauce in a small bowl or jar until combined. Set aside.
To Assemble:
- 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.
