Description
Vietnamese summer rolls with chicken are fresh, light, and healthy rice paper rolls served with creamy peanut dipping sauce.
Ingredients
Scale
- 1 cup thin rice vermicelli noodles
- 6 rice paper wrappers
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 1/4 cup fresh basil or cilantro, chopped
- 1 cup cooked chicken breast
- 2 tablespoons hoisin sauce
- 1 tablespoon peanut butter
- 1 tablespoon water
- 1/2 tablespoon fresh lime juice
- 1/2 tablespoon honey
- 1 tablespoon roasted peanuts, chopped
Instructions
- Bring a pot of water to a boil and cook vermicelli noodles for 2 minutes until soft. Drain completely.
- Fill a shallow bowl with warm water and dip one rice paper wrapper for one second. Transfer to a clean flat surface.
- Add cucumber, carrot, noodles, herbs, and chicken to the center of the wrapper.
- Fold the bottom over the filling, fold in the sides, and roll tightly to seal.
- Repeat with remaining wrappers and filling ingredients.
- Mix hoisin sauce, peanut butter, water, lime juice, and honey until smooth.
- Top peanut sauce with chopped roasted peanuts and serve with the summer rolls.
Notes
- Keep ingredients dry before rolling to prevent wrappers from tearing.
- Do not overfill the wrappers because rolling becomes difficult.
- Store leftovers in an airtight container for up to 24 hours.
- Make extra peanut sauce for dipping or noodles.
- Prep Time: 20 minutes
- Category: Appetizer
- Method: Assemble
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 6
- Sodium: 320
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 12
- Cholesterol: 28