Print Pin

Vietnamese Chicken Summer Rolls

Course Dinner, Lunch
Cuisine Vietnamese
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author ChihYu


  • 1 ½ lbs chicken breast skinless, sliced to thin strips
  • 3 seedless mini cucumbers persian cucumbers, sliced to thin strips
  • 1 box of leafy greens mixed greens or baby spinach….etc.
  • Half lime juice
  • Around 8 Vietnamese tapioca sheets
  • ------------------------------------------------------------------------------------------
  • [Chicken marinade]:
  • 2 tbsp red boat fish sauce Alternatively, tamari soy sauce or coconut aminos
  • 1 ½ tbsp Asian cooking wine Japanese sake or Taiwanese Michu
  • 1 tbsp white wine vinegar
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp dry red chilli pepper
  • ------------------------------------------------------------------------------------------
  • [Scallion oil dipping sauce]:
  • 2-3 garlic cloves minced
  • 1 tbsp shallots minced
  • 1 tbsp ginger minced
  • 2 tsp dry chilli pepper
  • Half bunch of fresh scallions cut into 3 segments
  • ½ tbsp kosher salt or to taste
  • ¼ cup olive oil


  • [The protein - chicken]
  • Marinate the chicken for at least 30 minutes (I leave mine in the fridge overnight for extra flavor!)
  • Heat the saute pan with 1 tbsp EVOO and saute the chicken over medium to medium high heat until cooked through. Set aside to cool.
  • ------------------------------------------------------------------------------
  • [The dipping sauce]
  • Heat ¼ cup of EVOO over medium high heat, add in garlic, shallots, ginger, dry chilli pepper, and kosher salt. Lightly stir fry until fragrant (be careful not to burn the garlic).
  • Season with more salt if desired.
  • Add the white segments of the scallions to the saute pan. Pan fry until slightly translucent.
  • Then add the other two segments of the scallions for another 20 seconds.
  • Pour everything into a bowl and get ready to prepare the rolls!
  • ------------------------------------------------------------------------------
  • [Let’s roll !]
  • Fill a large flat bowl with warm water, dip one tapioca sheet very carefully and gradually for about 1 minute, until soft. Lay tapioca paper on a clean flat plate.
  • Arrange about a small handful for mixed greens, sliced cucumbers, and 4 to 5 pieces of chicken on the bottom third of the sheet. Keep about 1 inch uncovered on each side.
  • Fold uncovered sides inward from left to right and from right to left, then tightly roll the rice paper outward (away from you).
  • Repeat with remaining ingredients.
  • --------------------------------------------------------------------------------
  • [To enjoy]
  • Cut into smaller segments (like sushi rolls) or just grab the entire roll (like a translucent mini burrito) and dip in the scallion sauce and enjoy!