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–+ servings
Summer rolls are halved and placed next to a wooden bowl of dipping sauce.
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5 from 1 vote

Chicken Summer Rolls

Chicken Summer Rolls are the perfect meal idea when you're hungry, but craving a lighter fare. Don't skip out on the satay sauce - it is bursting with flavor!
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Servings: 8 rolls
Author: Julie Chiou

Ingredients 

For the chicken:

  • 2 tablespoons avocado oil
  • 2 cloves garlic thinly sliced
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 1 small serrano pepper thinly sliced
  • 2 cups (473 g) shredded rotisserie chicken

For the summer rolls:

  • 8 Vietnamese rice paper wrappers
  • 1 cup (50 g) butter lettuce
  • 1 ½ cups (264 g) cooked rice vermicelli noodles
  • 1 cup (128 g) shredded carrot
  • ½ small English cucumber cut into thin strips
  • 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.
    2 tablespoons avocado oil, 2 cloves garlic
  • Cook, while stirring frequently to prevent burning, until the garlic is golden and crisp.
    browned garlic slices in a metal skillet with a metal spoon
  • Stir in the rice vinegar, fish sauce, sugar, sliced serrano, and shredded chicken.
    2 tablespoons rice wine vinegar, 1 tablespoon fish sauce, 2 teaspoons sugar, 1 small serrano pepper, 2 cups shredded rotisserie chicken
    serrano peppers, shredded chicken, and browned garlic slices in a metal skillet with a metal spoon
  • Mix all of the ingredients for the satay sauce in a small bowl or jar until combined. Set aside.
    A bowl of peanut dipping sauce with a spoon.

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.
    8 Vietnamese rice paper wrappers
    rice paper being dipped into a shallow bowl of water
  • 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.
    1 cup butter lettuce, 1 ½ cups cooked rice vermicelli noodles, 1 cup shredded carrot, ½ small English cucumber, 16 mint leaves, 8 basil leaves, 8 small sprigs cilantro
    ingredients for chicken summer rolls on top of softened rice paper wrap

Nutrition

Serving: 2 rolls | Calories: 529 kcal | Carbohydrates: 52 g | Protein: 29 g | Fat: 24 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 62 mg | Sodium: 1221 mg | Potassium: 685 mg | Fiber: 5 g | Sugar: 7 g

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