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Chicken Summer Rolls
with pineapple banana smoothie

Active: 45 Total: 45
These fresh summer rolls are an updated version of one we featured way back in 2014 and use chicken and noodles that you could have cooked ahead earlier in the week. If this is your first time making summer rolls, it takes a bit of time to get the hang of it, but gets much faster with practice.
Smarts: If you didn't cook the chicken ahead, this recipe includes instructions for using the stovetop or grill. Select your preferred method.
Tags

Ingredients

Metric
Servings:
4
Nuoc Nam Dipping Sauce:
  • Garlic - 2 cloves, chopped
  • Water - 1/2 cup
  • Sugar - 2 Tbsp
  • Fish sauce - 2 Tbsp (Red Boat brand has the fewest additives)
  • Lime juice - 2 Tbsp
  • Hot sauce (opt) - to taste
Rice Vermicelli:
  • Noodles, rice vermicelli - 6 oz (thin rice noodles; sub soba noodles)
Grilled Chicken:
  • Chicken breasts, boneless and skinless - 1 lb, halved to thin
  • Vinegar, balsamic - 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Oil, cooking - 1 Tbsp
Chicken Summer Rolls:
  • Cucumbers - 8 oz, matchsticks (look for seedless / English cucumbers)
  • Carrots - 8 oz, matchsticks (use pre-shredded to save time)
  • Lettuce, romaine - 8 leaves, torn
  • Rice papers - 16 sheets (look for these in the Asian / international aisle)
  • Grilled chicken (ingredients listed separately) - 1 lb, thinly sliced
Pineapple Banana Smoothie:
  • Pineapple cubes, fresh, frozen, or canned - 8 oz
  • Bananas - 2
  • Strawberries, fresh or frozen - 2 cups
  • Coconut milk - 1 cup

Nutrition Facts

Amount Per Serving
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% Daily Value
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Choose Cooking Method

Prep

  1. Chicken - (Skip if chicken was made ahead for Monday.) Slice chicken in half to thin. Combine with vinegar, soy sauce, and cooking oil. Tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  2. Garlic - Chop garlic. (Can be done up to 5 days ahead)
  3. Make nuoc nam dipping sauce - Combine water and sugar and boil (or heat in a microwave for 1 ½ to 2 minutes, until water is bubbling). Mix with remaining dressing ingredients and season to taste with hot sauce. Adjust taste as needed - use additional fish sauce for more savory, lime juice for tartness, or honey for sweetness. (Can be done up to 5 days ahead)
  4. Cook noodles - (Skip if noodles were made ahead for Tuesday.) Cook noodles according to package directions. (Note: Many varieties of rice noodles need just to be soaked in hot water until tender. If prepping ahead, soak in water until ready to use.) (Can be done up to 5 days ahead)
  5. Cucumbers / Carrots / Lettuce - Prep as directed.
  6. Make smoothie - Combine pineapple, bananas, strawberries, and coconut milk in a blender. Blend until smooth. Taste and, if you’d like it a bit sweeter, add some honey or sugar.

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Make

  1. If chicken wasn’t cooked ahead for Monday, heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat. Brush grates with some oil and place chicken over direct heat (discard marinade). Sear chicken on both sides until lightly charred, seasoning with some salt and pepper as it cooks. Move chicken to indirect heat and continue cooking until chicken is cooked through, 2 to 3 minutes more (165F / 74C degrees).
  2. Thinly slice chicken.
  3. Set out all ingredients for the rolls - chicken, cucumbers, carrots, lettuce, and rice papers.
  4. Fill a frying pan with about 1 1/2” / 3.75 cm of water. Heat water over medium-low heat - it shouldn't be so hot that you can’t touch it.
  5. Dip rice paper into warm water and rotate through water (check out this video to see how we keep the rice paper from sticking).
  6. Place rice paper onto a clean counter or cutting board. (Do a few at a time.)
  7. To assemble rolls, layer lettuce, chicken, cucumbers, and carrots. (You may need to tear the lettuce leaves into smaller pieces as you work so that they fit in the middle of the rice paper rolls.) Don’t overfill or the papers will break. Fold rice paper over the filling from the bottom up. Then fold sides over. Roll as tightly as possible (Again, check out the this video for tips).
  8. Repeat until you have used all of the filling.
  9. Serve summer rolls with nuoc nam for dipping. Enjoy smoothie on the side.

Prep

  1. Chicken - (Skip if chicken was made ahead for Monday.) Slice chicken in half to thin. Combine with vinegar, soy sauce, and cooking oil. Tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  2. Garlic - Chop garlic. (Can be done up to 5 days ahead)
  3. Make nuoc nam dipping sauce - Combine water and sugar and boil (or heat in a microwave for 1 ½ to 2 minutes, until water is bubbling). Mix with remaining dressing ingredients and season to taste with hot sauce. Adjust taste as needed - use additional fish sauce for more savory, lime juice for tartness, or honey for sweetness. (Can be done up to 5 days ahead)
  4. Cook noodles - (Skip if noodles were made ahead for Tuesday.) Cook noodles according to package directions. (Note: Many varieties of rice noodles need just to be soaked in hot water until tender. If prepping ahead, soak in water until ready to use.) (Can be done up to 5 days ahead)
  5. Cucumbers / Carrots / Lettuce - Prep as directed.
  6. Make smoothie - Combine pineapple, bananas, strawberries, and coconut milk in a blender. Blend until smooth. Taste and, if you’d like it a bit sweeter, add some honey or sugar.

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Make

  1. If chicken wasn’t cooked ahead for Monday, heat a large grill pan or skillet over medium-high heat. Brush with some cooking oil. Add chicken (discard marinade). Sear until both sides are deep golden brown, ~3 minutes per side, seasoning with some salt and pepper as it cooks. Reduce heat to low-medium and cover pan with a lid or foil. Continue cooking until chicken is cooked through (165F / 74C degrees).
  2. Thinly slice chicken.
  3. Set out all ingredients for the rolls - chicken, cucumbers, carrots, lettuce, and rice papers.
  4. Fill a frying pan with about 1 1/2” / 3.75 cm of water. Heat water over medium-low heat - it shouldn't be so hot that you can’t touch it.
  5. Dip rice paper into warm water and rotate through water (check out this video to see how we keep the rice paper from sticking).
  6. Place rice paper onto a clean counter or cutting board. (Do a few at a time.)
  7. To assemble rolls, layer lettuce, chicken, cucumbers, and carrots. (You may need to tear the lettuce leaves into smaller pieces as you work so that they fit in the middle of the rice paper rolls.) Don’t overfill or the papers will break. Fold rice paper over the filling from the bottom up. Then fold sides over. Roll as tightly as possible (Again, check out the this video for tips).
  8. Repeat until you have used all of the filling.
  9. Serve summer rolls with nuoc nam for dipping. Enjoy smoothie on the side.

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (16)
Gluten-free (1)
Paleo (2)
Vegetarian (4)

Most Helpful

Argh! Forgot all about noodles. Looks like the recipe missed this

By: Connie
Posted: Jun 06, 2021
Diet: Original
1 Helpful

18 reviews

As others have said, the rice paper is tricky, even with the video. I think my technique *might* have gotten worse the more I did it! I was glad I’d made the chicken ahead, because even with that step completed, this was quite a bit of work, to the point that I skipped making the smoothies. After reading the reviews about lack of flavor, I upped the flavor in the following ways: Sauce - added a lot more garlic, was generous with the lime, added a bit of siracha and simmered it for several minutes at a low boil to concentrate the flavors. I will say doing this made a sauce that tastes just like it does in a Vietnamese restaurant! I also tossed cucumbers, carrots, thinly sliced red onion, green onion and cilantro together, which I feel enhanced the overall flavor a lot. I happened to have some leftover lightly pickled (in vinegar & sugar) cucumber/carrots from a previous week’s recipe and tossed all of it together to then add to the rolls. Indeed, as others have commented the noodle step is left out of the instructions and even after reading that feedback, and cooking the noodles, I didn’t remember to add them until I’d made several rolls - the end result was tasty, both with and without noodles. I made a vermicelli bowl with leftover ingredients and topped with peanuts. Although I enjoy being challenged and trying new cooking techniques, I think that the rice paper was a little too fiddly for me. However, all the ingredients, with adjustments as described above, made a delicious meal as a vermicelli bowl. With all the tweaking, I got a 5-star tasting meal, but am giving it 3 stars because there was a lot of tweaking! I’ll have to try the smoothie separately.

By: Maggie
Posted: Sep 09, 2021
Diet: Original
0 Helpful

I still struggle a bit with rolling but get better each time. Good rolls and sauce as always was an excellent compliment. The smoothie was really good too.

By: Christy
Posted: Jun 24, 2021
Diet: Original
0 Helpful

We loved the fresh flavors of this recipe and prefer spring rolls over egg rolls. I think I try to overfill them. Definitely use shredded carrots. The dipping sauce is indispensable as it is necessary to provide the rolls some flavor.

By: Nancy
Posted: Jun 23, 2021
Diet: Original
0 Helpful

These were tasty and fun to make, though they did kind of fall apart while eating them. Grateful for commenters who pointed out the noodles appear to be missing from the instructions, or I’d have missed them too! The sauce and the smoothie were both great.

By: Melissa
Posted: Jun 18, 2021
Diet: Original
0 Helpful

Not a big fan of the sauce and the rolls were a little bland without it. Recipe worked better as a bowl with a little Tamari sprinkled on

By: Julia
Posted: Jun 13, 2021
Diet: Gluten-free
0 Helpful

I really didn't care for these. The rolls didn't have enough flavor on their own. The sauce tasted okay but the smell was too much.

By: Chelsea
Posted: Jun 12, 2021
Diet: Original
0 Helpful