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Vietnamese Summer Rolls with Chicken

Refreshing and vibrant Vietnamese Summer Rolls filled with shredded chicken, crisp veggies, and fragrant herbs, served with a delicious dipping sauce.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Vietnamese
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces Rice paper wrappers Available at Asian markets or online.
  • 2 cups Cooked chicken breast, shredded Use rotisserie chicken for convenience.
  • 1 cup Rice vermicelli noodles Cooked according to package instructions.
  • 8 leaves Lettuce leaves Romaine or butter lettuce works best.
  • 1 cup Fresh herbs (mint, cilantro, basil) A mix of all three adds great flavor.
  • 1 medium Carrot, julienned
  • 1 medium Cucumber, julienned
  • 1/2 cup Peanut sauce or hoisin sauce for dipping Choose your favorite sauce.

Method
 

Preparation
  1. Prepare rice vermicelli noodles according to package instructions, then drain and set aside.
  2. Fill a large bowl with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until soft.
  3. Lay the softened wrapper on a clean surface.
  4. Layer a small amount of cooked chicken, rice noodles, lettuce, herbs, carrots, and cucumber onto the bottom third of the wrapper.
  5. Fold the sides of the wrapper over the filling, then roll it tightly from the bottom up.
  6. Repeat with remaining ingredients.
  7. Serve with peanut sauce or hoisin sauce for dipping.

Notes

Keep ingredients fresh and crisp. Be gentle while wrapping to avoid tearing the wrappers. Storage: Wrap leftovers in plastic wrap and keep in the fridge for 1-2 days. Enjoy cold, don’t freeze!