Fresh, crunchy, colorful, and packed with protein, these Chicken Summer Rolls are the perfect light lunch, easy dinner, or meal prep recipe! They’re loaded with shredded chicken breast, crisp veggies, fresh basil and mint, and avocado, all wrapped up in rice paper and served with a delicious almond dipping sauce (which can also be made as a peanut dipping sauce if you prefer). I love that you can prep all the ingredients ahead of time and assemble the rolls whenever you’re ready to eat, so they really come together in a matter of minutes.
I was always a little intimidated by the idea of working with rice paper. But after making these for the first time, I realized how easy it actually is! So trust me, if I can master the art of rolling summer rolls, you can too. A few simple tricks make all the difference, and once you get the hang of it, you’ll want to make these on repeat! Make sure to watch this reel to see the step-by-step of this recipe.
Ingredients
yields 4-6 summer rolls
For the summer rolls
4-6 rice paper wrappers
1 cooked chicken breast, shredded (I used rotisserie chicken)
1 avocado, thinly sliced
½ cup shredded purple cabbage
1 large carrot, julienned
1 Persian cucumber, julienned
Fresh basil leaves
Fresh mint leaves
For the dipping sauce
¼ cup creamy almond butter (or peanut butter)
2 tbsp coconut aminos
1 tsp rice vinegar
½ tbsp fresh lime juice
¼ tsp garlic powder
Pinch of salt
1–2 tbsp hot water, as needed to thin it out
Instructions
- Prep your veggies and chicken. Shred the cooked chicken, julienne the carrot and cucumber, and thinly slice the avocado and cabbage. Wash and dry your fresh herbs.
- Make the dipping sauce by whisking together the almond butter or peanut butter, coconut aminos, rice vinegar, lime juice, garlic powder, and salt. Add hot water, 1 tablespoon at a time, until smooth and creamy. Taste and adjust as needed. Set aside.
- Fill a shallow dish (I like to use a rimmed plate or pie pan) with cold water. Fully submerge one rice paper wrapper for about 5–10 seconds, then transfer to a clean, slightly damp cutting board or work surface. The rice paper will continue to soften as you add the filling, so don’t worry if it still feels slightly firm when you remove it from the water.
- Arrange a few basil and mint leaves across the lower third of the wrapper. Add the carrot, cucumber, and cabbage, then fold the bottom of the wrapper up and over the vegetables. Arrange about 3 avocado slices in a row just above the folded section, then top with about ¼ cup shredded chicken. Fold both sides of the wrapper toward the center, then continue rolling tightly toward the top, just like a burrito.
- Repeat with the remaining wrappers and filling.
- Serve with the creamy almond butter dipping sauce, and enjoy!
Tips for Making the Best Summer Rolls
If you’re new to working with rice paper, don’t be intimidated! Once you get the hang of it, these are surprisingly easy to make. Here are a few tricks I learned along the way.
- Use cool water, not hot. Cool water softens the rice paper more slowly, giving you extra time to arrange your fillings before the wrapper becomes too sticky. This is especially helpful if you’re a beginner!
- Don’t oversoak the rice paper. This is probably the most important tip. You want the wrapper to be slightly firm when you remove it from the water. It will continue softening as you add your ingredients, making it much easier to work with.
- Prep everything before you start rolling. Have your chicken shredded, veggies chopped, and herbs washed. Once you start assembling, everything comes together quickly.
- Don’t overfill. It’s tempting to load them up with all the good stuff, but a little bit of each ingredient goes a long way. Overstuffed rolls are much more likely to tear.
- Put the herbs down first. This is my favorite trick for making the rolls look extra pretty! Arrange a few basil and mint leaves directly on the rice paper so they’ll show through the translucent wrapper once rolled.
- Don’t stress about making them perfect. Your first couple of rolls might look a little messy, and that’s totally fine! You’ll get better with each one, and they’ll taste just as delicious regardless.
Easy Swaps and Variations
One of my favorite things about these summer rolls is how customizable they are!
- Switch up the protein. Leftover rotisserie chicken is a great shortcut, or you can swap the chicken for cooked shrimp.
- Use whatever veggies you have. Bell peppers, shredded lettuce, green onions, and even thinly sliced radishes would all be great additions.
- Add noodles. If you want to make these a little heartier, add some rice vermicelli to each roll.
- Try a peanut dipping sauce. You can easily substitute creamy peanut butter for the almond butter. Start with the same measurements and adjust the seasonings to taste.
- Give it some extra flavor and juiciness by adding thinly sliced mango.
These fresh Chicken Summer Rolls are such a fun way to switch up your usual lunch or dinner routine. They’re packed with colorful veggies, fresh herbs, and protein, and they’re just as delicious as they are pretty! If you make these, I’d love to hear what you think! Tag me on Instagram @lindsaysurowitz so I can see your creations!
