Vietnamese Chicken Summer Rolls (Gỏi cuốn)

Introduction

A fresh, unfussy classic
As a food writer who spends equal parts of the year chasing sunlit markets and slow-simmered broths, I adore recipes that celebrate immediacy — vibrant herbs, crisp vegetables and a single good dipping sauce. Vietnamese chicken summer rolls, or gỏi cuốn, are exactly that: they live in the space between picnic-friendly and chef’s-table, delivering brightness, texture and comforting protein all wrapped in delicate rice paper.
What I love most about them is how they fold travel, technique and pantry-friendly ingredients into small handheld parcels. The ritual of softening the wrapper, layering lettuce and herbs, and practicing a tight roll is almost meditative. These rolls are the kind of recipe you make on a warm afternoon with friends clustered around an assembly station — everyone assembling to their taste, dipping into a rich peanut-hoisin sauce, and trading bites and laughter.
In the paragraphs that follow I’ll walk you through why these rolls work so well, how the flavors and textures play together, and practical tips to build an efficient assembly station. Whether you’re making them for a backyard gathering or a light weeknight dinner, you’ll find step-by-step structure and creative serving ideas to elevate a simple roll into a memorable bite.

Why You’ll Love This Recipe

Why these rolls become a favorite
These summer rolls are beloved because they balance immediacy with depth. The assembly is quick enough for weeknight cooking yet deliberate enough to feel special when entertaining. The combination of cool herbs, crunchy vegetables and tender chicken creates an immediate contrast in every bite that feels simultaneously healthy and indulgent.
I appreciate how the recipe scales and adapts: you can assemble a few for a solo lunch, or set up an assembly line for a party. The rolls are naturally portable and travel well, making them an excellent choice for packed lunches or picnic baskets. They’re also naturally gluten-free if you choose gluten-free hoisin and soy alternatives, and easily made dairy-free.
Beyond practicality, there’s a sensory joy to the process. The pliable, slightly chewy rice paper juxtaposed with crisp lettuce and the cool perfume of mint and cilantro makes each mouthful lively. The peanut-hoisin dip layers savory, sweet and nutty notes that make the whole experience feel satisfying and complete. If you like hands-on recipes that reward a little practice with consistently impressive results, these rolls are for you.

Flavor & Texture Profile

A harmony of contrasts
These rolls are a study in contrasts and balance. Texturally, they pair the supple chew of hydrated rice paper with crisp romaine or butter lettuce, the snap of julienned cucumber and carrot, and the delicate chew of softened rice vermicelli. The shredded chicken provides a tender, meaty anchor that absorbs the flavors of the dipping sauce and lime.
Flavor-wise, the herbs are the star: fresh mint offers cooling brightness while cilantro brings a citrusy-green bite; together they lift the palate. Spring onion adds a clean, mild allium note that keeps the rolls from feeling one-dimensional. The peanut-hoisin sauce rounds the ensemble with savory umami and nutty sweetness, with garlic and lime dancing in the background to keep things lively. A touch of chili—fresh slices or sriracha—introduces a heat that plays well against the sweet-salty dip.
When assembling, aim for interplay rather than uniformity. A roll should present a crisp component, an herbaceous lift, a tender protein and a starchy binder in each bite. That combination yields the addictive textural rhythm that keeps people reaching for more. The sensory result is refreshing, balanced, and thoroughly satisfying — light on the stomach but rich in flavor.

Gathering Ingredients

What to shop for and why each item matters
Organizing your ingredients before you begin makes assembly fast and joyful. Lay out the rice paper, herbs, crisp vegetables and protein so your hands never have to hunt mid-roll. The freshest herbs you can find will transform these rolls; look for vibrant mint and cilantro, and avoid limp leaves. Choose a crunchy cucumber and firm carrots to ensure texture longevity. The rice vermicelli provides body without heaviness, while hoisin and peanut butter combine into a glossy, aromatic sauce that ties everything together. Lime adds the acid lift that brightens every mouthful.
Below is a clear, structured ingredient list for the recipe. Having each item prepped and arranged in small bowls will speed up rolling and keep the station tidy. I recommend keeping a damp towel for the finished rolls and a shallow dish of warm water for softening wrappers so the process flows smoothly.

• Rice paper wrappers
• Cooked chicken breasts, shredded
• Rice vermicelli noodles, cooked and drained
• Large lettuce leaves
• Cucumber and carrots, julienned
• Fresh mint and cilantro
• Spring onions, thinly sliced
• Hoisin sauce, peanut butter, soy or fish sauce, garlic, lime and chili for the dip

Preparation Overview

Simple mise en place for stress-free rolling
The secret to smooth assembly lies in thoughtful preparation. Set up an assembly station with a shallow dish of warm water, a clean damp towel or muslin cloth for resting finished rolls, and a clear work surface for laying out hydrated wrappers. Pre-cooking and shredding the chicken in advance reduces last-minute scrambling; resting and shredding while it’s still slightly warm helps it retain moisture. Soften the rice vermicelli until tender, rinse under cool water, and drain thoroughly to keep the rolls from becoming soggy.
Prep the vegetables and herbs just before assembly to preserve crispness and aroma: julienne cucumbers and carrots into uniform batons, wash and dry lettuce, and gently pat herbs to remove excess moisture. Having everything portioned into small bowls or on a rimmed tray lets multiple people build rolls simultaneously without crowding. For the dipping sauce, whisk hoisin and peanut components together with lime and a little warm water to create a glossy, spoonable consistency. Taste and adjust acidity and heat to your liking.
This stage is where small refinements make a big impact: thin, consistent cuts of vegetables, evenly shredded protein and well-drained noodles all make rolling easier and the finished bite more balanced. Keep wet and dry elements separate until the moment of building to maintain ideal textures.

Cooking / Assembly Process

Step-by-step assembly and finishing
Work deliberately but without fuss. Have every component within arm’s reach: a shallow dish of warm water for softening wrappers, a damp towel to rest hydrated wrappers, bowls for the shredded chicken and vermicelli, and neatly arranged vegetables and herbs. Dip one wrapper briefly in warm water until it becomes pliable — a few seconds is usually sufficient. Lay the softened wrapper flat on the damp towel and build a balanced bundle of fillings near the lower third of the wrapper. Fold the bottom edge over the fillings, tuck the sides in like a burrito, and roll firmly to enclose the fillings; practice will improve speed and tightness.
For a tidy finish, avoid overfilling and make sure the wrapper overlap is smooth; if it tears slightly, press the torn edge back onto the wrap to seal. If you prefer a firmer roll, chill briefly before serving to firm up the peanut-hoisin coating on the outside surface. When assembling multiple rolls, cover finished rolls with a damp cloth and a loose sheet of plastic wrap to prevent drying.
Below is the clearly structured assembly instruction set to follow at your station. Using the ordered steps will help you maintain consistent technique and produce uniformly rolled parcels every time.

1. Prepare the chicken: poach or roast until cooked through, rest and shred into bite-sized pieces.
2. Cook vermicelli: follow package instructions, rinse under cold water and drain thoroughly.
3. Make the dipping sauce: combine hoisin, peanut butter, soy or fish sauce, minced garlic, lime juice and a splash of warm water, whisk to a smooth consistency and add chili to taste.
4. Set up assembly: warm water in a shallow dish, damp towel on the work surface, and bowls of fillings.
5. Soften wrappers and assemble: dip one rice paper at a time, lay flat, layer lettuce, vermicelli, chicken, vegetables and herbs near the bottom third, fold bottom edge, tuck sides and roll tightly to close.
6. Finish and store briefly if needed: place finished rolls seam-side down on a damp towel, cover with a damp cloth to keep moist until serving.

Serving Suggestions

Ways to present and pair your rolls
These rolls are inherently casual, so the serving style can be as relaxed or as refined as you like. For a convivial spread, arrange the rolls on a long platter with small dipping bowls along the center so guests can grab and dip. Garnish the dipping sauce bowls with a sprinkle of crushed peanuts and a lime wedge to offer an immediate textural and acid contrast. For a more composed presentation, slice rolls in half on a bias and stand them upright in rows — this reveals the colorful cross-section and looks attractive on a buffet table.
Drink pairings should mirror the rolls’ freshness: crisp, aromatic white wines like a dry Riesling or a Grüner Veltliner work beautifully, as do light lagers and sparkling water with lime. If you’re serving a wider meal, pair with a bright green papaya salad or a light noodle salad to create a Vietnamese-inspired menu without overwhelming flavors. For a vegetarian twist at the table, offer a platter of grilled tofu or cooked shrimp as alternate protein add-ins so guests can customize their rolls.
Finally, remember textural contrasts: include a small bowl of crushed roasted peanuts and a dish of extra chili for those who want more crunch and heat. Simple garnishes like lime wedges and whole herb sprigs keep the plate looking fresh and inviting.

Storage & Make-Ahead Tips

Keeping rolls fresh and strategies for make-ahead prep
Summer rolls are best eaten the same day they’re made, but smart prep can extend life and ease service. If you need to make components ahead, cook and shred the chicken, cook and drain the vermicelli, and prepare the dipping sauce up to a day in advance; store each component in airtight containers in the refrigerator. Chop vegetables and herbs shortly before assembly to maintain maximum crispness and aromatic intensity.
When you assemble the rolls for serving, avoid stacking them directly on top of one another without protection; place them seam-side down on a damp towel and lightly cover with another damp towel or plastic wrap to prevent drying. For longer storage—up to a few hours—keep the covered rolls chilled, but be aware that rice paper may continue to hydrate and soften over time, so they may lose some bite if stored overnight. If you must store leftover assembled rolls, wrap each roll individually in plastic wrap and refrigerate; consume within 24 hours for best texture.
Another make-ahead approach is to pack components separately for DIY assembly: keep wrappers and a shallow dish of warm water aside, with bowls of prepped fillings and sauce. This is especially effective for picnics or lunches as it avoids sogginess and gives guests a hands-on experience. For the dipping sauce, store it in a small airtight jar and give it a stir before serving.

Frequently Asked Questions

Common questions and quick answers
Can I make these vegetarian?
Yes — replace the chicken with grilled or pan-fried tofu, tempeh, or extra vermicelli and avocado for richness. Use the same herbs and vegetables for an equally bright result.
How do I stop the rice paper from tearing?
Handle hydrated wrappers gently and avoid over-soaking. Briefly dip and lay flat; if the wrapper feels sticky or thin in one spot, use that area as part of the interior seam rather than the exterior surface.
Can I use other proteins?
Absolutely — cooked shrimp, thinly sliced pork, or shredded duck all work beautifully. Make sure proteins are sliced or shredded to match the roll’s texture.
How long do leftovers keep?
Consume within 24 hours if refrigerated; texture will decline as rice paper further hydrates. Store components separately when possible for best results.
What else can I serve with the rolls?
Complement them with light salads, pickled vegetables, or a simple bowl of broth to round out a meal.
Final note
These FAQs address the most common concerns I hear from readers. If you have a specific pantry item you want to substitute or need troubleshooting while making the rolls, ask and I’ll share tailored tips to help you achieve the best texture and flavor.