Fresh Vietnamese Chicken Spring Rolls for Summer

⏱ Prep: 30 mins 🔥 Cook: 15 mins ⏰ Total: 45 mins 👥 Serves: 4

Fresh Vietnamese Chicken Spring Rolls became my answer to Florida summers when the last thing I want to do is turn on the oven and heat up the whole house.

My daughter requests these for her lunch more than any sandwich I have ever made, which tells you everything you need to know about how good they are.

The combination of tender chicken, crunchy vegetables, and fresh herbs wrapped in chewy rice paper feels like a complete meal — satisfying without being heavy, and genuinely beautiful on the plate.

Once you learn the technique, you will find yourself making these on repeat all summer long.

How to Make Fresh Vietnamese Chicken Spring Rolls at Home

Why You’ll Love This Recipe

Perfect make-ahead lunch that tastes better after the flavors meld overnight
Packed with protein and vegetables without feeling like diet food
The peanut dipping sauce makes everything taste like it came from your favorite Vietnamese restaurant

💚 If you love make-ahead meal prep lunches, you’ll also love this Thai Peanut Rice Noodle Jar Salad.

What You’ll Need

rice paper rounds — 8.5 inch size
cooked vermicelli rice noodles — cooled
shredded lettuce — butter lettuce or green leaf
julienned cucumber — seeds removed
peanut butter — smooth
garlic — minced
red pepper flakes — optional

Vietnamese Chicken Spring Rolls ingredients

Before You Start Cooking

A few things that make this recipe work:

► Do not over-soak rice paper or it will tear during rolling – slightly firm is better than too soft
► Place finished rolls seam-side down on a plate and cover with damp paper towels to prevent sticking
► Shred chicken while warm for easier handling, but let cool completely before assembling rolls

Easy Ingredient Swaps

Instead of	Try This	When To Swap
chicken breast	cooked shrimp	Use about 1 pound of cooked medium shrimp.
vermicelli noodles	cooked quinoa	Adds protein and makes them more filling.
peanut butter	almond butter	Perfect for peanut allergies.
cucumber	bell pepper strips	Adds extra crunch and color.
butter lettuce	cabbage leaves	More sturdy and adds extra crunch.
rice paper	large lettuce leaves	Makes them lower carb and easier to handle.

How To Make Vietnamese Chicken Spring Rolls

Poach the Chicken

Bring a pot of salted water to boil. Add chicken breasts and reduce heat to simmer. Cook for 12-15 minutes until internal temperature reaches 165°F. Remove and let cool completely, then shred into bite-sized pieces.

Vietnamese Chicken Spring Rolls - step 1

Vietnamese Chicken Spring Rolls preparation

Make the Peanut Sauce

Whisk together peanut butter, warm water, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and red pepper flakes until smooth. Set aside.

Vietnamese Chicken Spring Rolls - step 2

Prepare the Vegetables

Julienne carrots and cucumber into thin matchsticks. Shred lettuce into bite-sized pieces. Pick cilantro and mint leaves from stems. Cook vermicelli noodles according to package directions, drain, and cool completely.

Vietnamese Chicken Spring Rolls - step 3

Soften Rice Paper

Fill a large bowl with warm water. Dip one rice paper round in water for 10-15 seconds until just pliable but still slightly firm. Place on clean kitchen towel.

Assemble Spring Rolls

On the bottom third of rice paper, layer lettuce, noodles, chicken, carrots, cucumber, cilantro, and mint. Leave 2 inches on each side. Fold bottom edge over filling, fold in sides, then roll tightly to seal.

Vietnamese Chicken Spring Rolls - step 4

Serve or Store

Serve immediately with peanut sauce or wrap individually in damp paper towels and store in refrigerator up to 3 days. Keep sauce separate until ready to eat.

Don’t want to use peanut sauce or have an allergy? Try this Sesame Ginger Dressing instead!

Pro Tips For The Best Results

Use rotisserie chicken to save time — It shreds in minutes and adds more flavor than plain poached breast.
Lay out all fillings before soaking rice paper — Once wet, rice paper moves fast — have everything ready to go.
Toss cooled noodles with sesame oil — Prevents clumping and adds subtle flavor throughout the roll.

Have a tip that works for you? Drop it in the comments below — we’d love to hear it! 👇

Common Mistakes To Avoid

Soaking rice paper too long — Dip for just 10-15 seconds until pliable but still slightly firm
Overfilling the rolls — Use about 1/2 cup total filling per roll and leave 2 inches on each side
Rolling too loosely — Pull the rice paper taut as you roll and tuck filling in firmly
Not keeping finished rolls moist — Cover immediately with damp paper towels to prevent rice paper from drying out

Make Ahead and Storage Tips

Poach and shred the chicken up to 3 days ahead and store it covered in the refrigerator — it stays tender and is ready to grab when you are ready to roll.

The peanut dipping sauce actually improves after a day in the fridge, so make it up to a week ahead and let the garlic and sesame flavors fully develop.

Julienne your vegetables the night before and store carrots, cucumber, and lettuce separately in airtight containers lined with a paper towel to keep everything crisp.

Assembled rolls store best wrapped individually in damp paper towels and placed in an airtight container — they hold up well for up to 3 days, just keep the sauce on the side until serving.

What To Serve With Vietnamese Chicken Spring Rolls

Serve with extra peanut sauce for dipping and sriracha on the side for heat lovers
Add a side of jasmine rice to make it a more substantial meal
Pair with Vietnamese iced coffee for an authentic flavor combination
Serve alongside a light cucumber salad dressed with rice vinegar

Delicious Variations To Try

Spicy Sriracha Chicken Spring Rolls — Toss your shredded chicken with a tablespoon of sriracha and a drizzle of sesame oil before assembling. Swap the peanut sauce for a hoisin-sriracha dipping sauce for an extra kick that still feels fresh and light.
Mango Avocado Chicken Spring Rolls — Add thin slices of ripe mango and avocado alongside the chicken and vegetables. The mango adds natural sweetness that plays beautifully against the savory peanut sauce, and the avocado makes every bite feel extra creamy and satisfying.
Deconstructed Spring Roll Bowl — Skip the rolling entirely and layer all the same fillings over a bed of vermicelli noodles in a bowl. Drizzle generously with peanut sauce and serve with chopsticks — same flavors, no technique required, and my daughter actually prefers it this way on busy weeknights.

More Chicken Recipes

Love this recipe? Here are a few more of my favorites you will want to try:

Fresh Thai Chicken Lettuce Wraps at Home | Fresh Thai flavors wrapped in crisp lettuce with ground chicken and herbs! Ready in under 30 minutes and meal prep friendly!

Korean Chicken Rice Bowl | Korean-inspired chicken thighs with gochujang sauce over rice in one satisfying bowl! High protein and meal prep friendly!

Frequently Asked Questions

Can I make spring rolls ahead of time? +

Yes, wrap assembled rolls individually in damp paper towels and store in the refrigerator for up to 3 days. Keep the peanut sauce separate until serving.

What if my rice paper tears while rolling? +

Place another softened rice paper underneath the torn one and continue rolling. The double layer will hold everything together.

Can I freeze spring rolls? +

Fresh spring rolls do not freeze well as the rice paper becomes mushy when thawed. They are best enjoyed fresh or refrigerated.

How do I prevent rice paper from sticking together? +

Place finished rolls on a plate lined with damp paper towels and cover with more damp paper towels. Do not let them touch each other.

What can I substitute for rice paper? +

Large butter lettuce leaves or cabbage leaves make great low-carb wraps, though the texture will be different from traditional rice paper.

How long does peanut sauce keep? +

Homemade peanut sauce stays fresh in the refrigerator for up to 1 week. Stir before serving as it may separate slightly.

Can I use rotisserie chicken? +

Absolutely. Remove skin and shred about 2 cups of meat from a rotisserie chicken. This saves time and adds extra flavor.

Why are my spring rolls falling apart? +

This usually happens from overfilling or rolling too loosely. Use less filling and pull the rice paper taut as you roll for better structure.

Ready To Make Vietnamese Chicken Spring Rolls?

These Vietnamese chicken spring rolls prove that healthy food can be completely satisfying and delicious. The combination of fresh herbs, tender chicken, and that addictive peanut sauce makes them feel like a treat rather than something you should eat. Make a batch this weekend and thank yourself all week long when lunch is already waiting in the fridge.

Rachel

Hey, I’m Rachel — Orlando mom, home cook, and believer that the best meals are simple, nourishing, and made with love. At The Sunday Table is my little corner of the internet where comfort food meets real life.