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Chicken Summer Rolls
with pineapple banana smoothie

Active: 30 min Total: 30 min
This Vietnamese meal is light and delicious and just takes a little practice. Once you get a hang of making these rolls, you can get creative with any filling under the sun! Enjoy dipped in classic nuoc nam and enjoy with a tropical smoothie!
Smarts: If you're feeling lazy and don't want to make the rolls, just enjoy this as a noodle bowl with the nuoc nam as a dressing.


Chicken Summer Rolls:
  • Rice vermicelli noodles (enough for 2 meals) - 10 oz ((Find these thin rice noodles in the ethnic aisle. If you can't find them, substitute with another thin noodle))
  • Leftover chicken breasts - 1 lb , sliced
  • Cucumbers - 2/3 lb , sliced into matchsticks
  • Green lettuce - 4 leaves , leaves torn
  • Rice papers - 16 sheets ((You will probably make about 4 to 6 / person. Look for them in the ethnic aisle))
  • Leftover grated carrots - 1/2 cup
  • Leftover grated daikon radish - 1/2 cup
  • Leftover nuoc nam - 1/2 cup
Pineapple Banana Smoothie:
  • Pineapple - 1/2 , chopped
  • Bananas - 2
  • Frozen strawberries - 2 cups
  • Coconut milk - 1 cup ((Or sub plain yogurt))


  1. Cook rice noodles - This makes enough for tomorrow night’s pho. These aren’t exactly pho noodles, but we’re taking culinary license. Cook according to package instructions and set aside about 2/3rds for tomorrow. If wrapping summer rolls on the same day, keep the noodles in cold water until you’re ready to wrap. (Can be done up to 3 days ahead)
  2. Chicken - Slice if not done from yesterday. You can lightly warm them in the microwave - ~45 seconds will do.
  3. Cucumbers / Green lettuce - Prep as directed.
  4. Make smoothie - Blend pineapple with bananas, strawberries and coconut milk (or yogurt). If it’s not sweet enough for you, you can sweeten it with honey, Stevia, or sugar. Refrigerate until serving. (Can be done up to 3 days ahead)

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  1. Fill a frying pan with about 1 ½” (3.75 cm) of water. Heat water over medium-low heat - it shouldn’t be so hot that you can’t touch it.
  2. Dip rice paper into water and rotate through water (make sure to watch this video because it can be a bit tricky to prevent the rice paper from sticking). Place onto a plate. Do 4 at a time and then assemble 4 rolls.
  3. To assemble rolls, layer lettuce, noodles, carrots and daikon, cucumbers, and chicken at the end of the rice paper that is close to you. Don’t over-fill or the paper will break. Fold rice paper over the filling from the bottom up. Then fold sides over. Roll as tightly as possible (Again, watch the video, which is much better than my description).
  4. Repeat until done. Assemble until you have no more filling.
  5. Enjoy rolls dipped with nuoc nam sauce, and smoothie on the side!



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