Description
Vietnamese Summer Rolls with Chicken are a refreshing and vibrant summer snack that perfectly combines fresh vegetables, tender chicken, and aromatic herbs wrapped in delicate rice paper. These light yet satisfying rolls are ideal for warm days or casual gatherings. Paired with a creamy peanut dipping sauce, they deliver an explosion of flavor that will delight your family and friends.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 8 round rice paper wrappers
- 1 cup cooked rice vermicelli noodles
- 1 cup julienned cucumber
- 1 cup julienned carrots
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 3 tbsp creamy peanut butter
- 2 tbsp low-sodium soy sauce
- Water as needed for consistency
Instructions
- Boil or grill chicken breasts until cooked through, about 20 minutes. Allow to cool before slicing thinly.
- Cook rice vermicelli noodles according to package instructions (typically 3-5 minutes). Drain and rinse under cold water.
- Prep veggies by julienning cucumber and carrots.
- Soak one rice paper wrapper in warm water for 15-30 seconds until soft. Lay on a clean surface and layer noodles, chicken slices, cucumber, carrots, mint, and cilantro in the center.
- Fold in sides of the wrapper and roll tightly from one end to another. Repeat with remaining ingredients.
- For the dipping sauce, mix peanut butter and soy sauce in a bowl until smooth; add water to achieve desired consistency.
Nutrition
- Serving Size: 1 roll (86g)
- Calories: 120
- Sugar: 2g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
Keywords: - Feel free to swap chicken for shrimp or tofu for variations. - Add diced mango or avocado for extra flavor and creaminess. - Store leftover rolls in an airtight container in the fridge for up to two days.