These ground chicken summer rolls are a fresh, Vietnamese-inspired light meal or appetizer. Filled with seasoned ground chicken, bright basil and mint, crisp cabbage and carrots, and finished with zesty lime, they’re wrapped in soft rice paper and served with a simple hoisin dipping sauce. The combination of textures—tender cooked chicken, crisp slaw, and chewy rice paper—makes these rolls refreshing and satisfying. They work well for casual weeknight dinners, parties, or as part of a larger spread.
Ground Chicken Summer Rolls
These rice paper rolls use lean ground chicken seasoned with soy, lime and a touch of sambal (omit if you prefer no heat), plus fresh mint and basil for brightness. I skip rice noodles in this version to keep the rolls lower in carbs and let the vegetables shine. Two rolls with hoisin dipping sauce are a light serving, offering a good balance of protein and fresh produce. If you prefer different proteins, you can easily swap in ground turkey, pork, tofu, or cooked shrimp.
Are summer rolls healthy?
Yes—summer rolls are a nutritious option when filled with lean protein and fresh vegetables. Because these rolls omit the usual rice noodles, they’re lower in carbohydrates while still providing fiber and vitamins from the slaw and herbs. The recipe’s nutrition for a serving (two rolls with dipping sauce) is moderate in calories and provides a solid amount of protein.
What’s the difference between a spring roll and a summer roll?
Spring rolls and summer rolls are both popular in Asian cuisines but differ in wrapper, cooking method and fillings:
- Wrapper: Spring rolls typically use a wheat-based wrapper that crisps when fried. Summer rolls use rice paper, which is soft, translucent and not fried.
- Cooking method: Spring rolls are usually deep-fried and served hot; summer rolls are assembled with fresh ingredients and served cold or at room temperature.
- Fillings: Spring rolls often include cooked vegetables and sometimes noodles or meat. Summer rolls focus on fresh vegetables, herbs and a cooked protein or shrimp, sometimes with rice noodles.
- Texture and taste: Spring rolls are crunchy and warm. Summer rolls are light, refreshing and herb-forward.
Summer Roll Ingredients
The key components for these chicken summer rolls are simple and easy to source:
- Chicken: 93% lean ground chicken works well; ground turkey or tofu are good alternatives.
- Shallot: One small, chopped shallot for aroma and mild onion flavor.
- Soy sauce: Use regular soy sauce or tamari if you need gluten-free.
- Lime juice: Fresh lime brightens the filling—about 3 tablespoons.
- Sambal oelek: Adds heat; omit or substitute sriracha to adjust spiciness.
- Mint and basil: Fresh mint stirred into the chicken and two basil leaves per roll add herbal freshness.
- Slaw: Prepackaged cabbage-and-carrot slaw or a homemade mix of shredded cabbage and carrots.
- Rice paper: Eight-inch round rice paper sheets are the easiest size for rolling.
- Hoisin dipping sauce: Hoisin thinned with water makes a quick, slightly sweet dipping sauce.
How to Make Summer Rolls
- Cook the chicken: Heat a skillet over high heat, spray with oil and add the ground chicken. Break it up and cook 5–6 minutes until no longer pink. Add the chopped shallot and cook 2–3 minutes more until softened.
- Season the meat: Stir in soy sauce, lime juice and sambal oelek and cook briefly (about 1 minute). Remove from heat and fold in the minced fresh mint. Let the mixture cool slightly before assembling.
- Soften the rice paper: Pour hot water into a large, shallow dish to a depth of about 1 inch. Submerge one rice paper sheet for about 30 seconds or until pliable but not overly soft. Lay it on a clean, non-porous surface.
- Fill and roll: Place two basil leaves on the top third of the softened sheet. On the bottom third, add roughly 1/3 cup chicken mixture and top with 1/4 cup slaw. Fold the sides over the filling and roll tightly from the filled end, like a jelly roll, pressing gently to seal. Place seam-side down on a platter and cover to keep from drying.
- Repeat: Continue softening, filling and rolling the remaining sheets.
- Make the dipping sauce: Mix 1/4 cup hoisin with 1/4 cup cold water (adjust thickness to taste) and serve alongside the rolls.
Summer Roll Variations
- Add more vegetables and herbs such as lettuce, cucumber slices, bean sprouts or cilantro for extra crunch and flavor.
- Swap proteins: use ground pork, turkey, cooked shrimp, or firm tofu for vegetarian rolls.
- Adjust heat: omit sambal for mild rolls or add more chili to the chicken or the dipping sauce for extra spice.
- Add a small bundle of cooked rice noodles for extra chew and bulk.
- Try different dipping sauces: a peanut-hoisin sauce, a traditional Vietnamese nuoc cham (fish sauce–lime blend), or a sesame-ginger dressing all work well.
What to Serve with Summer Rolls
Summer rolls pair nicely with other Asian-inspired mains and sides. Serve them with stir-fries, fried rice, light soups like wonton soup or shrimp pho, or a vibrant salad to create a larger meal. They’re also perfect as an appetizer or part of a party spread.
How to Store Summer Rolls
For best texture and freshness, eat summer rolls the day you make them. If needed, store them in an airtight container in the refrigerator for up to 3 days. Place a damp paper towel over the rolls to help prevent the rice paper from drying out.
Ingredients
- Olive oil spray (or a little neutral oil)
- 1 small shallot, chopped
- 1 pound 93% lean ground chicken
- 3 tablespoons soy sauce or gluten-free tamari
- 3 tablespoons fresh lime juice
- 1 tablespoon sambal oelek (optional)
- 1/4 cup minced fresh mint leaves
- 2 cups cabbage and carrot slaw mix
- 8 round 8-inch rice paper sheets
- 16 fresh basil leaves (2 per roll)
- 1/4 cup hoisin sauce mixed with 1/4 cup cold water (for dipping)
Instructions
- Heat a large skillet over high heat. Spray with oil and add the ground chicken. Cook, breaking up with a spatula, 5–6 minutes until no longer pink.
- Add the chopped shallot and cook 2–3 minutes until softened.
- Stir in the soy sauce, lime juice and sambal oelek; cook about 1 minute. Remove from heat and stir in the minced mint.
- Pour hot water into a large, shallow dish to a depth of about 1 inch. Place one rice paper sheet in the water for about 30 seconds until soft, then transfer to a flat surface.
- Arrange two basil leaves on the top third of the sheet. Spoon about 1/3 cup of the chicken mixture onto the bottom third and top with 1/4 cup slaw. Fold the sides over the filling and roll up tightly from the filled end. Press the seam to seal and place seam-side down on a covered platter.
- Repeat with remaining sheets. Mix the hoisin and water in a small bowl and serve as a dipping sauce.
Nutrition (per serving)
- Serving: 2 rolls and 2 tablespoons dipping sauce
- Calories: 299 kcal
- Carbohydrates: 30 g
- Protein: 23 g
- Fat: 16 g
- Fiber: 2 g
- Saturated fat: 4.5 g
- Cholesterol: 98 mg
- Sodium: 899.5 mg
- Sugar: 6 g
Tips
- Work with one rice paper sheet at a time so the others don’t dry out.
- If you’ll make these ahead, keep the rolls slightly underfilled and cover them well to maintain moisture.
- Adjust the dipping sauce thickness by adding more or less water to the hoisin.