Summer Rolls

Ingredients

• 3 tbsp (45 ml)rice vinegar
• 2 tbsp (30 ml)soy sauce
• 1 clove, mincedgarlic
• 1 tsp (5 ml)wasabi powder
• 1/4 tsp (1.25 ml)red pepper flakes
• 60 ml (1/4 cup)neutral oil
• 2 tbsp (30 ml)sesame oil
• 4boneless, skinless chicken breasts, sliced into 6 mm slices
• 191 g (6.75 oz)maifun rice sticks, softened in warm water according to the packet instructions
• 340 g (12 oz)rice paper rounds
• 1 headromaine lettuce, shredded
• 1red pepper, cored and sliced into matchsticks
• 2carrots, peeled and sliced into matchsticks
• 1 bunchfresh coriander, chopped
• to tastedipping sauces for summer rolls

Instructions

1. 1

   Mix the marinade

   In a large bowl, combine the rice vinegar, soy sauce, garlic, wasabi powder and red pepper flakes. Gradually whisk in both oils.

2. 2

   Marinate the chicken

   Add the chicken slices and turn them to coat. Leave to marinate for at least 20 minutes.

3. 3

   Cook the chicken

   Heat a large frying pan and add the chicken, discarding the marinade. Cook over a medium heat, stirring, until the chicken is cooked through.

4. 4

   Chill the chicken

   Take the chicken out of the pan and chill it until cold. It can be prepared up to 1 day ahead.

5. 5

   Soften the noodles

   Prepare the rice sticks by softening them in water according to the packet instructions.

6. 6

   Set up the fillings

   Arrange the chilled chicken, rice noodles, rice paper rounds, lettuce, pepper, carrots and coriander at your work station. Assemble the rolls one at a time.

7. 7

   Soften the rice paper

   Heat 5 cm of water in a large frying pan. Hold one rice paper round in the warm water for 15–30 seconds to soften it, shake off excess water and lay it on a plate. Put small amounts of the fillings across its centre.

8. 8

   Roll the filling

   Fold one edge of the rice paper over the filling, tuck in the sides and roll until the filling is enclosed. Place the roll on a platter and cover it with a damp cloth.

9. 9

   Finish the rolls

   Continue with more rice paper and filling until you have as many rolls as you want or the ingredients are used up. Keep the rolls from touching, as they can stick together and tear when separated.

What are summer rolls?

Summer rolls are fresh Vietnamese rolls made by wrapping fillings in softened rice paper, rather than frying them. They are often served with a dipping sauce and eaten as a snack, starter or light meal.

This version pairs marinated chicken and rice noodles with crisp lettuce, pepper and carrot. The contrast between tender noodles, savoury chicken and crunchy vegetables makes each roll satisfying without cooking the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 144 calories, 11g protein, 4g carbs, 10g fat.

The rice sticks and rice paper provide most of the carbohydrates, while the chicken supplies much of the protein. The neutral and sesame oils account for much of the fat; serve the rolls with extra lettuce or other vegetables alongside to balance the plate.

Build flavour into the chicken

Marinade: Rice vinegar and soy sauce provide a tangy, savoury base, while garlic, wasabi and red pepper flakes add pungency and heat. Whisking in the neutral and sesame oils helps coat the chicken evenly.

Marinating time: Give the chicken at least 20 minutes in the mixture. The recipe directs you to discard the marinade before cooking, rather than using it as a sauce.

Prepare each filling separately

Chicken: Slice the breasts into 6 mm pieces so they cook readily in the pan. Chill the cooked chicken fully before rolling; warm filling can make the softened rice paper harder to handle.

Vegetables: Cut the pepper and carrots into matchsticks and shred the lettuce. Keeping the pieces fairly manageable makes it easier to distribute the fillings across the rice paper.

Get the rice paper texture right

Water: Dip each round in warm water for 15–30 seconds, then shake off the excess. Rice paper continues to soften after it leaves the water, so it should be pliable rather than left soaking until floppy.

Rolling: Put small amounts of filling across the centre, fold over one edge, tuck in the sides and roll it closed. Cover finished rolls with a damp cloth and leave a little space between them to prevent sticking.

Organise the assembly

Work station: Set out the chilled chicken, softened noodles, rice paper and prepared vegetables before you begin. This lets you assemble each roll while the rice paper is flexible.

Pace: Soften and fill one round at a time, as the method directs. Make only as many as you want, or continue until the ingredients are used.

Serving and dipping

Serve the rolls on a platter with dipping sauces alongside. The recipe does not specify a particular sauce, so use your preferred dipping sauce for summer rolls.

For a light main, serve the rolls as they are with extra dipping sauce at the table. For an appetiser, arrange them with enough space between each roll to lift them without tearing.

Recipe notes & tips

• Chill the cooked chicken fully before assembling the rolls.
• Soften each rice paper round individually for 15–30 seconds.
• Shake off excess water before laying the rice paper on a plate.
• Use small amounts of filling so the rice paper can close around them.
• Cover finished rolls with a damp cloth while you assemble the rest.
• Leave space between rolls to help stop them sticking together.

Variations

• More herbs: Add extra chopped coriander to the filling.
• Extra crunch: Increase the amount of shredded lettuce in each roll.
• Milder filling: Leave out the red pepper flakes from the marinade.
• More heat: Serve with a spicier dipping sauce.
• Vegetarian option: Replace the chicken with a preferred cooked vegetarian filling.

Common mistakes to avoid

• Over-soaking the rice paper: Dip for 15–30 seconds and let it finish softening outside the water.
• Overfilling: Use smaller amounts so you can fold and roll the wrapper closed.
• Warm chicken: Chill it completely before assembling to make the rolls easier to handle.
• Wet wrappers: Shake off excess water before placing the rice paper on the plate.
• Crowding the platter: Keep the finished rolls apart so they do not stick and tear.
• Using the marinade as a dip: Discard it after adding the chicken, as instructed.

How to store

The cooked chicken can be prepared up to 1 day ahead and kept chilled. Assembled rolls are best served fresh; if you have leftovers, cover and refrigerate them, separated so they do not stick, and eat them within 1 day.

Frequently asked questions