Description
These Chicken Summer Rolls are a fresh and flavorful Vietnamese-inspired dish featuring tender air-fried chicken, crisp vegetables, and delicate rice paper wrappers. Served with a creamy, spicy peanut dipping sauce, they make a perfect light lunch or appetizer that’s easy to assemble and bursting with vibrant flavors.
Ingredients
Marinade and Chicken
- 2 TBS Low-Sodium Soy Sauce
- 2 TBS Chili Crunch Hot Honey (substitute: regular honey)
- 2 tsp Garlic Powder
- 1 tsp Ground Ginger
- Kosher Salt and Ground Black Pepper, as needed
- 1 Pound Boneless Skinless Chicken Thighs (substitute: boneless, skinless chicken breasts; adjust cook time)
Roll Ingredients
- 12 whole Rice Paper Wrappers
- 2 Cups Thin Rice Vermicelli Noodles (cooked, shocked, rinsed, and drained)
- 1 large Seedless Cucumber (julienned)
- 2 medium Carrots (peeled and julienned)
- ¼ Cup Cilantro Leaves (chopped)
Peanut Dipping Sauce
- ¼ Cup Creamy Peanut Butter
- 2 TBS Low-Sodium Soy Sauce
- 1 ½ scant TBS Fresh Lime Juice
- 1 ½ scant TBS Chili Crunch Hot Honey (substitute: regular honey)
- ¼ tsp Garlic Powder
- 1-3 TBS Hot Water (as needed to thin sauce)
- ¼ tsp Kosher Salt
- Ground Black Pepper, to taste
Instructions
- Marinate Chicken: In a medium bowl, whisk together soy sauce, chili crunch hot honey, garlic powder, ground ginger, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Add the raw chicken thighs and toss to coat evenly in the marinade. Set aside to soak up flavors.
- Cook Chicken: Preheat the air fryer to 400°F. Line the air fryer basket with aluminum foil for easy clean up if you like. Remove chicken from marinade, letting excess drip off, and arrange in a single layer inside the basket. Cook for 14-16 minutes, flipping halfway, until the internal temperature registers 160°F. Let rest 2-3 minutes to reach 165°F, then slice the chicken against the grain into generous pieces.
- Make the Peanut Sauce: In a small bowl, combine peanut butter, soy sauce, fresh lime juice, chili crunch hot honey, garlic powder, ¼ tsp salt, and a few pinches of black pepper. Whisk until smooth, then add hot water one tablespoon at a time to achieve your desired consistency. Taste and adjust seasoning as needed. Set aside.
- Dip Rice Paper: Working with one rice paper wrapper at a time, quickly submerge it in a shallow bowl of warm water for about 1-2 seconds just to soften. Shake off excess water and lay flat onto a clean, slightly damp surface for assembly.
- Assemble Summer Rolls: Place a small mound of cooked vermicelli noodles slightly towards the bottom center of the wrapper, shaping them into a log or rectangle and leaving about 2 inches of space on each side. Layer sliced cucumbers, carrots, chicken pieces, and cilantro on top.
- Roll Up Summer Rolls: Starting at the bottom edge, tightly roll the wrapper over the fillings. Fold the left and right sides inward to enclose the roll, then continue rolling away from you to seal everything inside snugly. If the wrapper feels stiff, gently moisten your fingertips with water and soften as needed.
- Serve: Slice each summer roll in half diagonally or serve whole alongside the peanut dipping sauce. Enjoy this fresh, light, and delicious meal!
Notes
- For the chicken, boneless, skinless chicken breasts can be substituted but may require adjusting the cook time since breasts cook faster than thighs.
- Rice vermicelli noodles should be cooked according to package instructions, shocked in cold water to stop cooking, rinsed, and drained well to avoid overly wet rolls.
- If you don’t have Chili Crunch Hot Honey, regular honey can be used with a pinch of chili flakes for heat.
- Make sure the rice paper is only briefly dipped in warm water to ensure it remains pliable yet firm enough to roll without tearing.
- The peanut sauce can be thinned or thickened to your liking; adding hot water gradually helps achieve the perfect dipping consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Vietnamese
