Grilled Chicken Summer Rolls Recipe

Make marinade

In a bowl, whisk together 3 tbsp soy sauce, 1 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp brown sugar, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp neutral oil and 1 tsp black pepper until sugar dissolves.

Marinate chicken

Place 400 g thinly sliced chicken breast in a shallow dish or zip-top bag. Pour the marinade over the chicken, toss to coat, and refrigerate for at least 30 minutes and up to 3 hours.

Grill or pan-sear

Heat a grill or heavy skillet over medium-high heat. Remove chicken from marinade and let excess drip off. Grill or sear slices 3–4 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and edges are nicely charred. Transfer to a cutting board and let rest 5 minutes, then thinly slice across the grain into 1/4" strips.

In a small bowl, combine 4 tbsp creamy peanut butter, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp lime juice, 1 tsp fish sauce, 1 tsp sriracha (if using), 1 minced garlic clove and 4 tbsp warm water. Whisk until smooth and thin to desired consistency by adding more warm water, 1 tsp at a time. Taste and adjust: a touch more lime for brightness, more hoisin for sweetness, or more fish sauce for saltiness. Sprinkle 2 tbsp crushed roasted peanuts on top before serving.

In a small bowl, dissolve 2 tbsp sugar into 6 tbsp warm water. Stir in 3 tbsp fish sauce, 3 tbsp lime juice, 1 minced garlic clove and finely sliced fresh chili. Taste and adjust balance—should be bright, salty and slightly sweet. Serve chilled or at room temperature.

Prepare noodles and vegetables: Cook 200 g vermicelli rice noodles according to package instructions (usually 3–4 minutes in boiling water). Drain, rinse under cold water, and drain thoroughly. Julienne carrot and cucumber, shred napa cabbage if using, and cut green onion into thin strips. Separate and wash herbs and lettuce; spin or pat dry.

Set up assembly station: Fill a wide shallow bowl or pie dish with warm (not hot) water. Have a clean damp towel or cutting board nearby to lay finished rolls.

Soak rice paper: Submerge one rice paper wrapper in the warm water for about 6–8 seconds until just pliable but not fully soft (it will continue to soften on your work surface). Lay it flat on the damp towel or board.

Layer fillings: On the lower third of the wrapper (closest to you), place one small lettuce leaf (trim to fit), a small handful (about 1/8 cup) of noodles, 2–3 strips of grilled chicken, a few carrot and cucumber julienne, 2–3 cilantro sprigs, 2 basil leaves and 2 mint leaves, plus a little shredded cabbage and a strip of green onion. Leave about 1–1.5 inches of space on each side.

Roll tightly: Fold the bottom edge over the fillings, then fold the left and right sides inward snugly. Roll upward away from you, keeping the fillings tight, until sealed. The rice paper will stick to itself and hold the roll. Place the finished roll seam-side down on the damp towel. Repeat with remaining wrappers and fillings to make 8 rolls.

Slice and serve: If desired, cut each roll in half on the diagonal using a sharp, slightly wet knife. Arrange on a platter with small bowls of peanut dipping sauce and Nuoc Mam on the side. Serve immediately chilled or within 1 hour (cover with a damp towel to prevent drying).