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Fresh, colorful, undeniably satisfying, and ridiculously delicious, this summer rolls recipe is about to become your new warm‑weather obsession. Featuring juicy strips of Asian flavored chicken, crisp veggies, tender rice noodles, and fragrant herbs all wrapped inside in soft, chewy rice paper—and served with a creamy-dreamy peanut sauce for dipping, these Vietnamese chicken summer rolls are the kind of dish that looks impressive, yet is secretly weeknight doable.

“I love these rolls, easy to make and so fresh! Great for summer lunches without stress.”

– GIA
Overhead photo of three whole chicken summer rolls and one cut in half exposing the chicken, fresh veggies, and peanut sauce on a wood serving board.

Update: This recipe was originally published in June 2017. I made updates to the article below to include more information about making summer rolls.

Hi, friends! If you’ve been looking for a dish that feels light enough for warm weather, but flavorful enough to serve to guests as a party appetizer, meet my chicken summer rolls recipe. Savory and sweet with a fresh, restaurant-style feel and a silky peanut sauce to tie everything together, this recipe will keep you reaching for “just one more” roll:

Table of Contents

About these summer rolls

Imagine biting into a soft, translucent rice paper wrapper generously filled with juicy, tender strips of chicken kissed with umami soy, sweet honey, and aromatic garlic; cooling cucumber, crunchy carrots, fresh herbs, and silky rice noodles. Served with a nutty, slightly sweet, and perfectly creamy peanut sauce for dipping, each bite is a lovely little layered moment of texture and deliciousness—think: light yet satisfying, crisp yet tender, refreshing yet deeply flavorful, and beautifully exciting. 

And, one of the best things about this recipe for Vietnamese summer rolls with chicken? It’s approachability and flexibility. There’s no marathon cooking and no complicated techniques; most ingredients are staples, and the whole thing comes together in about 30 minutes of less.

Use rotisserie chicken for a quick weeknight dinner, prepare a platter for parties, or set up a build-your-own rice paper roll bar for family gatherings. Regardless, this little handheld number is special enough for celebrations, simple enough for lunches, and ideal anytime you want a full-blown scrumptious sensory experience.

Why make THIS recipe!

TL;DR? Get the gist on these rice paper rolls here:

  • Beautifully Balanced Textures. Juicy chicken meets crisp veggies, springy rice noodle, chewy rice paper, and fresh herbs to create the perfect satisfying bite—while a creamy dipping sauce brings it all together.
  • Delicious Flavor Harmony. The chicken is flavored with umami-rich soy, naturally sweet honey, punchy garlic, and warming ginger; the summer rolls are mild, bright, and fresh—and it’s all balanced by a rich, savory‑sweet peanut sauce.
  • Perfectly Customizable. Swap veggies, change herbs, use rotisserie chicken as a shortcut, make them vegetarian, or serve with a different sauce for dipping.
  • Approachable and Easy. Simple prep, minimal cooking, and ready in under 30 minutes.
  • Any‑Season, Crowd‑Pleasing Recipe. Light enough for summer, satisfying enough for year‑round snacking; perfect for parties, picnics, and family meals—these fresh summer rolls with chicken are ideal on any table that needs something bright, fun, and a little bit extra-special.
Overhead photo of raw chicken thighs soaking in an Asian marinade in a large glass bowl.

Ingredients for chicken summer rolls

These Vietnamese rice paper rolls with chicken are highly customizable, so feel free to experiment using the ingredients YOU love:

  • Chicken Breast or Thighs. I prefer richly flavorful thigh meat here, but chicken breast works great if you prefer lean protein. Swap: Rotisserie chicken or leftover chicken also work wonderfully if you want a shortcut.
  • Rice Paper Wrappers. The signature wrapper used for authentic rice paper rolls with chicken. Look for 8–9 inch round sheets and make sure they don’t have any cracks easier rolling.
  • Rice Vermicelli Noodles. Add softness and a chewy, satisfying texture that plays well with the crunch of the veggies.
  • Julienned Carrots. Lend sweetness, crunch, and vibrant orange color.
  • Julienne Seedlenss Cucumber. Brings a cooling freshness and crisp texture.
  • Fresh Herbs (mint, cilantro, Thai basil). Mint will deliver classic Vietnamese flavor and brightness, cilantro brings herbal freshness, and Thai basil lends authentic flavor. Use one or all three herbs, depending upon your preferences. 
  • Lettuce or Cabbage. Romaine lettuce will lend volume, butter lettuce will add a bit of sweetness, and shredded cabbage will give crunch—choose your culinary adventure accordingly. 

For the peanut sauce

  • Creamy Peanut Butter. Makes up the rich and creamy base of the peanut dipping sauce.
  • Soy Sauce. Lends umami-rich flavor.
  • Fresh Lime Juice. Helps brighten up the flavors.
  • Honey. Provides a hint of natural sweetness.
  • Garlic Powder. Gives aromatic flavor.
  • Warm Water. You’ll need just enough filtered, hot water to thin out the consistency.
  • Chili Crunch. Optional, but highly recommended for a little heat.
  • Crushed Peanuts. Optional, for textural garnish.

Recipe variations

  • Shrimp Summer Rolls. Swap out the chicken with poached shrimp for the classic Vietnamese version.
  • Tropical Twist. Add thin slices of ripe mango and slices of creamy avocado for a roll that feels especially summer fresh.
  • Herby Rice Paper Rolls. Use a combination of mint, cilantro, and Thai basil for Vietnamese chicken summer rolls with a stronger herbal flavor.
  • Spicy Chicken Rolls. Add a little sriracha or chili crisp to the chicken marinade for a little extra heat.
Overhead photo of thinly sliced, cooked chicken, cooked rice noodles, julienne carrots, julienne carrots, and cilantro neatly arranged into individual piles.

Professional chef expert tips for perfect results every time

As a professionally trained and restaurant-experienced chef, here are my top secrets for success:

  • Mis en Place—Prep Ingredients. Once dampened, rice paper waits for no one. And, when prepping , keep in mind that thin, long ingredients are easier to work with as they conform to the shape of the summer roll.
  • Warm Water. Use warm (not hot) water to soften the rice papers; too hot makes it tear.
  • QUICK Dip. Dip rice paper quickly, just 1–2 seconds is enough; it continues softening as you work.
  • Use Lettuce. If you are worried about your rolls falling apart, use a lettuce leaf! Wrap the sliced vegetables and noodles in a piece of soft lettuce before wrapping it in rice paper. The lettuce will hold the filling together, making it easier to roll. But, keep in mind you may want to keep the chicken and fresh herbs outside the lettuce bundle so you can see them through the transparent wrapper.
  • Dry Wet Ingredients. Pat vegetables dry before assembling to prevent soggy Vietnamese chicken summer rolls.
  • Don’t Over-Stuff. Overfilling will lead to tearing and bursting. Keep at least 1-inch of space around the circumference of the wrapper to allow for folding.
  • Work Quickly. Once re-hydrated (dipped in warm water), rice wrappers become soft and sticky, so try to work as quickly as you can.
    • Just in Case—Fix Ix. If you overstuff your rolls and they tear, don’t worry. Simply overlap the two torn edges to seal and continue rolling. And, if you think your filling is too heavy for delicate single sheet of rice paper, use two papers stacked together.
  • Cover Roll. Once rolled, cover filled chicken summer rolls with a piece of damp paper towel to prevent them from drying out.
  • Water to Thin. Add filtered water gradually to the peanut sauce until it reaches a smooth dipping consistency.
  • Serve Immediately. For the freshest flavor and texture, you’ll want to enjoy the Vietnamese summer rolls recipes soon after making them. 

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What’s the difference between a summer roll and spring roll?

Traditional Vietnamese summer rolls, Gỏi cuốn, (also known as rice paper rolls, fresh spring rolls, salad rolls) are translucent, cigar-shaped, uncooked, fresh rolls. Since they’re uncooked, the rice paper wrapper remains delicate and chewy. On the other hand, spring rolls are fried, so the rice paper gets crispy and they’re served hot.

What are rice paper wrappers?

Rice papers wrappers are super thin, edible, transparent sheets made with white rice flour, tapioca flour, salt and water. The wrappers are very brittle and hard straight out of the package, so they must be soaked briefly in warm water to become pliable.

Where to buy rice papers?

Rice papers are typically sold dried in crisp, circular sheets that are stacked together and wrapped in cellophane. You can find them in the international food aisle of most major grocery stores, or at a Vietnamese food market. And, if you can’t locate them at the regular grocer, you can easily find them online.

Can I use rotisserie chicken?

Oh, absolutely. Rotisserie chicken is one of the easiest ways to make summer roll recipes quickly.

What herbs are best for Vietnamese summer rolls?

Truthfully, that depends upon your personal taste preferences. But, mint, cilantro, and Thai basil will lend the most authentic flavor.

Why are my chicken summer rolls so sticky?

Once dampened, rice paper wrappers are sticky! The easiest way to prevent your rice paper chicken rolls from sticking to your work surface (and sticking to themselves or your hands) is to keep the surface wet. Use a damp cloth to wet your cutting board, or lightly run the board under water. If you are still having a tough time, try working on a damp towel instead of a cutting board – this makes rolling easier and prevents sticking!

Are your summer rolls with chicken still too sticky?! Make sure you use room temperature water to soak the rice paper wrappers! Hot or warm water hydrates the papers faster which can cause the papers to turn very sticky!

Why is my rice paper tearing?

If the rice paper rips while you’re assembling and rolling, chances are pretty good that you let the wrapper soak too long; you weren’t gentle enough, or you attempted to over-fill the wrappers.

Take-away: Dip briefly (wrapper should be pliable but still slightly firm), handle with care when assembling, and use a moderate amount of filling when making Vietnamese chicken rolls.

Can I skip the noodles? 

Yes, absolutely. The vermicelli noodles just lend bulk and slippery, chewy texture. Simply omit the noodles if you prefer summer rolls with a lighter, crunchier texture.

What can I use instead of peanut sauce?

Whatever Asian dipping sauce you love will work great here. Vietnamese salad rolls are traditionally served with nước chấm, but I personally love creamy-rich peanut sauce. However, anything from sweet chili sauce and sesame ginger dressing to almond butter sauce, ponzu, or a soy-lime dipping sauce will taste delicious here.

Can I make summer rolls with chicken ahead of time?

Yes and no. While you can make this summer rolls recipe several hours in advance and store them covered in the refrigerator, they taste the best when enjoyed fresh.

The best way to make rolls in advance is to simply prepare all of the ingredients —cook the chicken, slice the veggies, cook the noodles, and mix the peanut sauce—and store everything in the refrigerator until you are ready to wrap, roll and eat. The actual wrapping process doesn’t take very long and freshly prepared summer rolls taste best.

Overhead photo of a rice paper roll with chicken, veggies, fresh herbs, and vermicelli noodles.

Serving rice paper rolls with chicken

You can serve these Vietnamese chicken rice paper rolls as a delicious party appetizer, light lunch, or an easy, quick-fix dinner. But, don’t feel limited to plain white rice and simple steamed vegetables to round out your meal. Below are a few delicious serving ideas:

  • Classic Serving. Serve with lime wedges and a small bowl of creamy peanut dipping sauce for classic flavor.
  • Pair with Soup and Salad. Add a simple cucumber salad or bowl or pho for a complete meal.
  • Appetizer Platter. Slice the summer chicken rolls in half on a diagonal and include on an appetizer board with smoked salmon pinwheel, crab salad rolls, dumplings, and a bowl of steamed edamame for a snack platter.
  • Pair with Drinks. Add Vietnamese iced coffees, cold lemonade, or icy Arnold Palmers on the side.

Unique serving suggestions

Storing leftovers

  • Refrigerator Storage. Store leftover Vietnamese chicken fresh rolls in an airtight container lined with a damp paper towel in the fridge for up to 2 days. And, if stacking, be sure to separate the layers with parchment paper to prevent them from sticking and tearing.
  • Freezing Instructions. Unfortunately, freezing is not recommended as the rice paper becomes tough and rubbery after thawing. And, the fresh vegetables lose their crisp texture.
  • Reheating Instructions. Summer rolls recipes are meant to be enjoyed cold or at room temperature—no reheating is necessary.
Close-up photo of a Vietnamese summer roll dipped into homemade peanut sauce.

This Vietnamese summer rolls recipe with chicken and peanut sauce are the ultimate combination of fresh, colorful, and perfectly satisfying.  With juicy chicken, crisp vegetables, fragrant herbs, and silky noodles—all wrapped up in chewy rice paper—they’re everything you could want in a light yet flavorful, feel-good meal. And, the creamy peanut sauce just takes every bite over the top, adding rich, savory flavor that will keep everyone reaching for another roll.

They’re easy enough for weeknights, impressive enough for guests, and fun enough for family dinner. I hope you give them a try, but don’t forget to come back and share your results in the comments below—I truly love cheering you on in the kitchen!

Until next time, cheers,

Cheyanne

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More Asian snacks and appetizers

Overhead photo of two summer rolls made with chicken, veggies, and rice noodles.

Chicken Summer Rolls

5 from 9 votes
Author: Cheyanne Holzworth
Total Time: 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 12 servings
Print Recipe Pin Recipe
Fresh, colorful, undeniably satisfying, and ridiculously delicious, this summer rolls recipe is about to become your new warm‑weather obsession. Featuring juicy strips of Asian flavored chicken, crisp veggies, tender rice noodles, and fragrant herbs all wrapped inside in soft, chewy rice paper—and served with a creamy-dreamy peanut sauce for dipping, these Vietnamese chicken summer rolls are the kind of dish that looks impressive, yet is secretly weeknight doable.

Equipment

  • 1 Large Bowl – for marinating the chicken (optional)
  • 1 Small Bowl – for the peanut sauce
  • 1 Shallow Bowl – for dipping the rice paper wrappers

Ingredients 

For the Chicken

  • 2 TBS Low-Sodium Soy Sauce
  • 2 TBS Chili Crunch Hot Honey – (substitute: regular honey)
  • 2 tsp Garlic Powder
  • 1 tsp Ground Ginger
  • As needed Kosher Salt and Ground Black Pepper
  • 1 Pound Boneless Skinless Chicken Thighs – (substitute: boneless, skinless chicken breasts; adjust cook time)

Summer Rolls

  • 12 whole Rice Paper Wrappers
  • 2 Cups Thin Rice Vermicelli Noodles – cooked, shocked, rinsed, and drained (SEE NOTES)
  • 1 large Seedless Cucumber – julienned
  • 2 medium Carrots – peeled and julienned
  • ¼ Cup Cilantro Leaves – chopped

Peanut Dipping Sauce

Instructions

  • Marinate Chicken: To a medium bowl, add the soy sauce, honey, garlic powder, ground ginger, 1 teaspoon kosher salt, and heaping ¼ teaspoon pepper. Grab a whisk and vigorously stir the ingredients together.
    Next add the raw chicken and turn to coat in the marinade. Then set the bowl aside.
    Overhead action photo of raw chicken thighs being tossed in a flavorful marinade.
  • Cook Chicken: Line the basket with aluminum for easy clean up, if applicable. Then, preheat the air fryer to 400-degrees Fahrenheit.
    Remove the chicken from the marinade, letting the excess drip off, and arrange the chicken in a single layer in the air fryer basket.
    Place the chicken into the air fryer and cook, flipping halfway through, for 14-16 minutes or until cooked to an internal temperature of 160-degrees before resting and 165-degrees after resting.
    Remove the chicken from the air fryer and let rest for 2-3 minutes before slicing against the grain into generous pieces.
    Overhead action photo of perfectly air fried chicken thighs being sliced into long strips.
  • Meanwhile, Make the Peanut Sauce: Add all the ingredients to a small bowl and season with ¼ teaspoon salt and a couple generous pinches of black pepper. Grab a whisk and stir until smooth.
    Then add enough hot water, a splash at a time, to thin the sauce until it reaches your desirable consistency.
    Next, grab a spoon, taste the sauce, and adjust to suit your tastebuds. Then set the sauce aside.
    Overhead action photo of peanut dipping sauce being made in a glass bowl.
  • Dip Rice Paper: Working with one rice paper sheet at a time, quickly submerge it in a shallow bowl of warm water – just long enough to slightly soften the sheet, about 1-2 seconds.
    Then shake off excess water and place the rice paper onto a clean, slightly damp work surface.
    Overhead action photo of rice paper being quickly dipped into warm water.
  • Assemble Vietnamese Summer Rolls: To the center, slightly towards the bottom third of the wrapper, add a small mound of cooked vermicelli noodles, arranging it in a log or rectangle shape, and leaving about 2-inches of blank space on each side.
    Top with some of the shredded cucumbers, carrots, a slice or two of chicken, and a little cilantro.
    Action photo of summer rolls being made with chicken.
  • Roll Up Summer Rolls with Chicken: Starting at the bottom, roll the wrapper tightly up over the top of the noodles and chicken.
    Then fold the left and right side up and inward to close the package.
    Next, tightly roll the wrapper away from you to seal the ingredients inside.
    (Note: If the wrapper doesn’t feel soft, pliable, and easy to work with, just add a little water to the wrapper using your fingertips.
    Overhead photo of a summer roll with chicken cut in half.
  • Serve Chicken Summer Rolls with Dipping Sauce: Slice the summer rolls in half on a bias or leave whole and serve with the peanut dipping sauce on the side. Enjoy!
    Overhead action photo of half a rice paper roll being dipped into peanut sauce.

Notes

  • To cook rice noodles: I like to just soak the noodles, but please follow the instructions on the package. And be sure to rinse them with cool water and drain completely before rolling up in the rice papers.
  • Assembling and Rolling: Please see the full article for more information on making and rolling summer rolls.
  • Storage: Store any leftover summer rolls in an airtight container with parchment paper separating the layers or wrap each individually in plastic wrap. Store in the fridge for up to 3 days.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 12 servings and include the peanut dipping sauce. However, exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 248kcal    Carbohydrates: 40g    Protein: 11g    Fat: 5g    Saturated Fat: 1g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 2g    Trans Fat: 0.01g    Cholesterol: 36mg    Sodium: 334mg    Potassium: 236mg    Fiber: 1g    Sugar: 4g    Vitamin A: 1756IU    Vitamin C: 1mg    Calcium: 24mg    Iron: 1mg
Course: Appetizer, Snack
Cuisine: Vietnamese

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