Chicken Summer Rolls with Peanut Sauce

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These Vietnamese Chicken Summer Rolls are fresh, easy and packed full of incredible flavor. And the peanut dipping sauce is TO. DIE. FOR.

This recipe was originally published in March 2018. It has been updated for photos and content. 

A twist on your typical summer rolls, these rolls are made with marinated chicken and are just droolworthy delicious. 

Making summer rolls is pretty easy guys. No baking or frying once they’re rolled, and they don’t even have to be rolled pretty.

Especially if you dip them in the most amazing peanut sauce ever. Seriously, this homemade spicy peanut sauce is AH-MA-ZING guys.

The best part about this recipe is you can make the chicken and peanut sauce ahead of time, which makes for a super quick and easy meal, or perfect for a “make your own” party!

Ingredients

Don’t be turned off by the long list of ingredients, these spring rolls are super duper easy. 

If it seems overwhelming to hunt down these ingredients, you can buy them through Amazon – I’ve included links to buy in the recipe card.

I use chicken breast in this recipe, but boneless skinless thighs would also be good. 

Fish sauce is a major component of Vietnamese cooking. It is made of anchovies and salt – that’s it. At least the kind I buy (buy it HERE) which I think is the best. (affiliate link)

Chicken Marinade Ingredients:

Peanut Sauce Ingredients:

What are Rice Paper Wrappers?

Rice paper is a very thin starchy paper made with rice and tapioca flour. The tapioca flour is what gives the rice wrapper it’s slightly sticky quality. They come dry in a package, but soften when soaked in water. Buy them HERE (affiliate link).

Step by Step Instructions

Combine all the marinade ingredients in a bowl and whisk together. Add the chicken and marinade for 12-24 hours (overnight) for best results. 

Heat a grill to 400F. Grill the chicken for 4-6 minutes on each side. The internal temperature of the chicken should be 160F when removed from the grill. It will rise to 165F as it rests.

Once the chicken has rested for 5-10 minutes. slice it into strips. 

**You can also cook the chicken under the broiler. Place it about 6 inches from the top and broil for 4-6 minutes, or until the internal temperature reaches 160F. Watch it to be sure it doesn’t burn.

How to Roll Summer Rolls

Get a large bowl of warm water and dip a piece of rice paper in for about 10 seconds.

Place the rice paper on a flat surface and let it sit for about 20-30 seconds. This allows the water to soak in and makes it pliable.

Be gentle with the rice paper as you are using it as it can tear easily. For more information check out this post on how to roll spring rolls. 

Place on a plate and add the carrots, cucumber, rice noodles green onions, mint, basil and chicken strips (just a small amount of each – be careful not to overfill as they will be difficult to roll).

Gently fold the side edges up (see photos below):

Tuck one end up and over the top and under the filling and roll up to seal. You can also leave the ends open if it’s easier. 

Serve the summer rolls with the peanut dipping sauce.

How to Make Peanut Sauce

Place ingredients in a blender or a food processor and pulse to combine.

Variations

• You can use any vegetables you’d like in these summer rolls – try radishes, cabbage, lettuce, red pepper, etc. As long as they are cut in matchsticks;
• Substitute the mint and basil for cilantro, green onions, or any other herb that you enjoy (I don’t really recommend rosemary or thyme, but to each his own);
• Use pork, shrimp, fish, beef or tofu in place of the chicken. If using fish or shrimp, only marinade for about 2 hours. Cook times may also differ;
•  The peanut sauce is just incredible with this recipe, but you can also use this Nuoc Cham (Vietnamese Dipping Sauce) or this Peanut Satay Sauce.

Expert Tips

1. Be sure to let the chicken marinade for at least 12 hours for maximum flavor. 
2. You can also broil the chicken in the oven if you don’t have a grill. Place it about 6″ from the broiler and cook for 4-6 minutes per side, until internal temp reaches 160F. Be sure to watch the chicken and make sure it doesn’t burn (different broilers will act differently).
3. Make sure your chicken and vegetables are sliced and ready to go before wetting the rice paper. The rice paper can be sticky to work with, it helps if your fingers are a little wet.
4. Make the chicken and peanut sauce ahead of time to save time if desired (perfect for “make your own” food parties).

More Favorite Vietnamese Recipes

Make it a Vietnamese feast and serve your spring rolls with one of the awesome recipes below!

• Vietnamese Chicken;
• Instant Pot Beef Pho;
• Vietnamese Caramel Pork;
• Bo Luc Lac (Vietnamese Shaking Beef);
• Vietnamese Sponge Cakes;
• Browse all the Vietnamese Recipes.

Did you make these summer rolls? Rate the recipe and leave a comment to let me know what you think!

Chicken Summer Rolls with Peanut Sauce

These Vietnamese Chicken Summer Rolls are fresh, easy and packed full of incredible flavor. And the peanut dipping sauce is TO. DIE. FOR.

5 from 11 votes

Print Rate

Course: Appetizer

Cuisine: Vietnamese

Prep Time: 20 minutes

Cook Time: 10 minutes

Marinade: 12 hours

Total Time: 12 hours 30 minutes

Servings: 12 spring rolls

Calories: 134kcal

Author: Danielle Wolter

Ingredients

Lemongrass Chicken:

• 1/2 pound chicken breast (2 breasts)
• 1 cup fresh mint
• 1 cup fresh basil
• 1 cup bean threads soaked/cooked (according to package)
• 1 cucumber cut into match sticks
• 1/4 cup shredded carrots
• 1/4 cup diced green onions
• 12 rice wrappers

Marinade:

• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon coconut sugar
• 2 garlic cloves minced
• 2 tablespoons lemongrass
• 1 tablespoon lime juice
• 1/2 teaspoon crushed red pepper

Vietnamese Hoisin Peanut Sauce

• 1/2 cup coconut milk
• 1/4 cup crushed peanuts
• 1 teaspoon fish sauce
• 2 tablespoon hoisin sauce
• 1/2 teaspoon crushed red pepper
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 1/2 teaspoon coconut sugar

Instructions

• Combine all the marinade ingredients in a bowl and whisk together. Add the chicken and marinade for 12-24 hours (overnight) for best results. 
• Heat a grill to 400F. Grill the chicken for 4-6 minutes on each side. The internal temperature of the chicken should be 160F when removed from the grill. It will rise to 165F as it rests.
• Once the chicken has rested for 5-10 minutes, slice it into strips. 
• Get a large bowl of warm water and dip a piece of rice paper in for about 10 seconds.
• Place on a plate and let it sit for 20-30 seconds to become pliable.
• Add the carrots, cucumber,bean threads, green onions, mint, basil and chicken strips.
• Fold the side edges up and roll it up like a burrito (see photos in post above). You can leave the ends open if it's easier.

Peanut Dipping Sauce:

• Place all ingredients in a blender and pulse until smooth.

Expert Tips:

1. Be sure to let the chicken marinade for at least 12 hours for maximum flavor. 
2. You can also broil the chicken in the oven if you don't have a grill. Place it about 6" from the broiler and cook for 4-6 minutes per side, until internal temp reaches 160F. Be sure to watch the chicken and make sure it doesn't burn (different broilers will act differently).
3. Make sure your chicken and vegetables are sliced and ready to go before wetting the rice paper. The rice paper can be sticky to work with, it helps if your fingers are a little wet.
4. Make the chicken and peanut sauce ahead of time to save time if desired (perfect for "make your own" food parties).

Nutrition

Calories: 134kcal | Carbohydrates: 5g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 343mg | Potassium: 312mg | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 0.7mg | Calcium: 13mg | Iron: 1.5mg

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