Fresh Vietnamese Chicken Spring Rolls for Summer
Vietnamese chicken spring rolls became my answer to needing something fresh and satisfying that I could make on Sunday and eat all week long. My daughter requests these for her lunch box more than any sandwich I have ever made. The combination of tender chicken, crunchy vegetables, and fresh herbs wrapped in chewy rice paper feels like a complete meal that happens to be incredibly good for you.
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
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.
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.
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.
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.
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.
Pro Tips For The Best Results
- 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
- Cut vegetables into uniform thin strips so rolls hold together better and look more professional
- Make extra peanut sauce – it keeps in the fridge for a week and is great on salads too
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 chicken up to 3 days ahead and store covered in refrigerator
- Make peanut sauce up to 1 week ahead – it actually tastes better after flavors develop
- Prep all vegetables the night before and store in separate containers to keep crisp
- Assembled rolls keep for 3 days wrapped in damp paper towels in the refrigerator
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
- Vegetarian Spring Rolls: Replace chicken with marinated tofu or tempeh and add extra vegetables like avocado and bell peppers
- Thai-Style Spring Rolls (or try this Fresh Thai Chicken Lettuce Wraps at Home for another fresh Thai option): Add Thai basil instead of cilantro and serve with sweet chili sauce instead of peanut sauce
- Shrimp and Mango Spring Rolls: Use cooked shrimp and add fresh mango slices for a sweet and savory combination
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.
Vietnamese Chicken Spring Rolls
By At The Sunday Table
Vietnamese chicken spring rolls became my answer to needing something fresh and satisfying that I could make on Sunday and eat all week long. My daughter requests these for her lunch box more than any sandwich I have ever made. The combination of tender chicken, crunchy vegetables, and fresh herbs wrapped in chewy rice paper feels like a complete meal that happens to be incredibly good for you.
Ingredients
Instructions
-
1
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.
-
2
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.
-
3
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.
-
4
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.
-
5
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.
-
6
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.
Notes
- ► 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
- ► Cut vegetables into uniform thin strips so rolls hold together better and look more professional
- ► Make extra peanut sauce – it keeps in the fridge for a week and is great on salads too
Nutrition Per Serving
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.
