I still remember the first time I made these Vietnamese spring rolls with chicken. It was a Tuesday, the kids were hungry, and I had a rotisserie chicken in the fridge. I thought, 'Why not try something new?' Twenty minutes later, we were all sitting around the table, dipping and crunching, and I felt like a hero. That's the magic of this recipe—it's simple enough for a weeknight but impressive enough for company.
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These rolls are my go-to when I want something fresh and satisfying without turning on the oven. The rice paper gets soft and chewy, the chicken is tender, and that peanut sauce? It's dangerously good. Plus, you can prep everything ahead and let everyone assemble their own—it's a fun, interactive dinner that kids actually enjoy.
If you've never worked with rice paper before, don't worry. I'll walk you through every step, from soaking to rolling, and share my favorite tips to avoid sticky messes. By the end, you'll be rolling like a pro.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breast
You can use leftover rotisserie chicken or poached chicken to save time. If using raw, season with salt and pepper.
1 tablespoon (15ml) fish sauce
Adds authentic umami. If you're out, substitute with soy sauce plus a squeeze of lime.
1 tablespoon (15ml) soy sauce
Use low-sodium if you prefer. Tamari works for gluten-free.
1 teaspoon (5ml) honey
Balances the saltiness. Maple syrup or sugar can be used instead.
1 clove garlic, minced
Fresh garlic is best, but 1/4 teaspoon garlic powder works in a pinch.
8-10 round rice paper wrappers (22cm/8.5-inch)
Look for ones that are pliable and not too thick. Keep them covered with a damp towel while working.
2 cups (100g) thinly sliced lettuce (romaine or butter lettuce)
Use any crisp lettuce; iceberg adds extra crunch.
1 cup (100g) shredded carrots
Pre-shredded coleslaw mix works well if you're in a hurry.
1 cup (100g) thinly sliced cucumber (seeded)
English cucumber is less watery. Leave the skin on for color.
1/2 cup (15g) fresh mint leaves
Thai basil or cilantro can be substituted or added.
1/2 cup (15g) fresh cilantro leaves
If you don't like cilantro, use more mint or Thai basil.
1/2 cup (120g) peanut sauce (store-bought or homemade)
For a quick homemade version, whisk 3 tablespoons peanut butter, 2 tablespoons hoisin, 1 tablespoon lime juice, and water to thin.
Tips & Tricks
Keep the rice paper wrappers moist
Once soaked, place them on a damp kitchen towel and cover with another damp towel to prevent them from drying out and becoming brittle.
Don't overstuff
Start with a small amount of filling (about 2-3 tablespoons) and leave room at the edges. Overfilling makes rolling impossible and tears the wrapper.
Roll tightly but gently
Fold the sides in and roll like a burrito, but apply gentle pressure so the wrapper doesn't tear. Practice makes perfect!
Pro Tips
Step-by-Step Instructions
1. Cook the chicken
If using raw chicken, season with salt and pepper. Heat a skillet over medium-high heat (350°F/175°C) and cook the chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly. If using rotisserie, just shred.
2. Make the marinade
In a small bowl, whisk together fish sauce, soy sauce, honey, and garlic. Toss the sliced chicken in this mixture and set aside.
3. Prep the veggies
Wash and slice the lettuce, shred the carrots, slice the cucumber into thin strips, and pick the mint and cilantro leaves. Arrange everything in separate bowls for easy assembly.
4. Soak the rice paper
Fill a large shallow dish with warm water (about 100°F/38°C). Dip one rice paper wrapper for 5-10 seconds until it becomes pliable but not too soft. Lay it flat on a damp cutting board or plate.
5. Layer the filling
Place a few slices of chicken, a small handful of lettuce, some carrots, cucumber, and a few mint and cilantro leaves in the lower third of the wrapper, leaving about 2 inches (5 cm) from the sides.
6. Roll it up
Fold the bottom edge over the filling, then fold in the sides tightly, and roll up like a burrito. Place the finished roll on a plate, seam-side down, and cover with a damp towel. Repeat with remaining wrappers.
7. Serve with sauce
Cut each roll in half diagonally and serve with peanut sauce for dipping. Enjoy immediately for the best texture.
Delicious Variations
Shrimp Spring Rolls
Replace chicken with cooked, peeled shrimp, sliced in half lengthwise.
Tofu Spring Rolls
Use extra-firm tofu, pan-seared until golden, for a vegetarian version.
Spicy Mango Rolls
Add thin mango strips and a drizzle of sriracha for a sweet-heat twist.
How to Store Vietnamese Spring Rolls With Chicken
Refrigerator
Store leftover rolls in an airtight container lined with a damp paper towel. They'll keep for up to 24 hours, but the rice paper will continue to soften.
Freezer
Not recommended—freezing ruins the texture of the rice paper and vegetables.
Reheating
These are best enjoyed cold or at room temperature. If you must, let them sit at room temp for 10 minutes before serving.
Frequently Asked Questions
Q: How do I keep spring rolls from sticking together?
Place a piece of parchment paper between each roll when storing, and keep them covered with a damp cloth to prevent drying. They'll stick if they touch while damp, so separate them as they cool.
Q: Can I make these ahead of time?
Yes, you can prep all the filling ingredients up to a day ahead and store them in separate containers. Assemble the rolls just before serving to keep them fresh—they're best within 2 hours of rolling.
Q: What can I use instead of fish sauce?
Soy sauce mixed with a little lime juice is a good substitute. For a vegan option, use soy sauce or tamari, and add a pinch of salt for extra flavor.
Q: How do I roll spring rolls without tearing the rice paper?
Don't over-soak the wrapper—5-10 seconds is enough. Also, keep your work surface damp and handle the wrapper gently. If it tears, just start over with a new one; it's no big deal.
Q: Are these spring rolls healthy?
Yes! Each roll is packed with lean protein, fresh veggies, and herbs, and is low in calories. The peanut sauce adds some fat, but you can use a lighter sauce or less of it.
I hope you give these Vietnamese spring rolls with chicken a try this week. They're a fun, fresh dinner that comes together in a flash. Let me know in the comments how they turned out—and don't worry if your first roll isn't perfect. Here's to small steps, big impact.
Vietnamese Spring Rolls With Chicken
Fresh, light Vietnamese spring rolls with juicy chicken, crunchy veggies, and a peanut dipping sauce—ready in 30 minutes.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1 tablespoon (15ml) fish sauce
- 1 tablespoon (15ml) soy sauce
- 1 teaspoon (5ml) honey
- 1 clove garlic, minced
- 8-10 round rice paper wrappers (22cm/8.5-inch)
- 2 cups (100g) thinly sliced lettuce (romaine or butter lettuce)
- 1 cup (100g) shredded carrots
- 1 cup (100g) thinly sliced cucumber (seeded)
- 1/2 cup (15g) fresh mint leaves
- 1/2 cup (15g) fresh cilantro leaves
- 1/2 cup (120g) peanut sauce (store-bought or homemade)
📋 Instructions
- 1Cook the chicken — If using raw chicken, season with salt and pepper. Heat a skillet over medium-high heat (350°F/175°C) and cook the chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly. If using rotisserie, just shred.
- 2Make the marinade — In a small bowl, whisk together fish sauce, soy sauce, honey, and garlic. Toss the sliced chicken in this mixture and set aside.
- 3Prep the veggies — Wash and slice the lettuce, shred the carrots, slice the cucumber into thin strips, and pick the mint and cilantro leaves. Arrange everything in separate bowls for easy assembly.
- 4Soak the rice paper — Fill a large shallow dish with warm water (about 100°F/38°C). Dip one rice paper wrapper for 5-10 seconds until it becomes pliable but not too soft. Lay it flat on a damp cutting board or plate.
- 5Layer the filling — Place a few slices of chicken, a small handful of lettuce, some carrots, cucumber, and a few mint and cilantro leaves in the lower third of the wrapper, leaving about 2 inches (5 cm) from the sides.
- 6Roll it up — Fold the bottom edge over the filling, then fold in the sides tightly, and roll up like a burrito. Place the finished roll on a plate, seam-side down, and cover with a damp towel. Repeat with remaining wrappers.
- 7Serve with sauce — Cut each roll in half diagonally and serve with peanut sauce for dipping. Enjoy immediately for the best texture.
Maya writes about sustainable living and zero-waste swaps for everyday families. She focuses on small, budget-friendly changes that actually stick, tested in her own chaotic kitchen.
