Chicken Salad Rolls with Miso Tarragon Dipping Sauce

Bright, herb-filled, and perfectly snackable, these Chicken Salad Rolls with Miso Tarragon Dipping Sauce are the kind of light meal you’ll want on repeat. Delicate rice paper wrappers hold tender shredded chicken, crisp vegetables, fresh herbs, and soft vermicelli noodles. A tangy, savory miso tarragon dipping sauce brings everything together with creamy depth and a hint of herbal brightness. They come together quickly, travel well, and are endlessly adaptable—perfect for lunch, picnic, or a simple weeknight dinner.

Yield: About 8–10 rolls (depending on rice paper size and fillings)

Total time: 35–45 minutes (mostly assembly)

Why you’ll love these rolls

These rolls are the best of contrasts: tender chicken meets crisp vegetables, soft noodles meet snappy herbs, and every bite gets a hit of savory-sour umami from the miso tarragon dipping sauce. They’re light but satisfying, easy to portion for meals on-the-go, and the rice paper wrappers keep them naturally gluten-free and impossibly fresh. Make the sauce ahead to keep assembly moving fast, or let everyone build their own rolls for a fun interactive meal.

Ingredients

• ▢5 ounces uncooked vermicelli noodles
• ▢1 large carrot ribboned
• ▢1 avocado thinly sliced
• ▢1/3 cucumber thinly sliced
• ▢Handful chives
• ▢1/2 cup (packed) mint chopped
• ▢1/2 cup (packed) basil torn
• ▢1/2 butter leaf lettuce
• ▢2 cups cooked chicken (shredded into smaller pieces)
• ▢1 pack rice paper (I used the 8.5″ size)
• ▢1 tablespoon tarragon finely chopped
• ▢4 tablespoons sour cream
• ▢4 tablespoons mayo
• ▢4 teaspoons miso paste (or to taste)
• ▢2 teaspoons lemon juice
• ▢1 clove garlic minced
• ▢Pepper to taste

Notes on ingredients and adaptations

If you want a lighter sauce, swap half the sour cream or mayo for plain yogurt. For more umami, increase the miso paste by 1 teaspoon and taste as you go. The herb combination—mint, basil, chives, and tarragon—creates layers of flavor; you can adjust quantities to suit your palate. Use pre-cooked shredded chicken for speed, or poach chicken breasts in a light broth and shred when cool enough to handle.

Preparation overview

1) Cook the vermicelli noodles and prepare vegetables and herbs.

2) Whisk together the miso tarragon dipping sauce.

3) Soak rice paper, assemble rolls, and serve with dipping sauce.

Step-by-step instructions

1. Cook the vermicelli noodles

1. Bring a medium pot of water to a gentle boil. Add the 5 ounces of uncooked vermicelli noodles and cook according to package instructions—usually 3–5 minutes—until tender but not mushy.
2. Drain the noodles in a colander and rinse under cold water to stop cooking and remove excess starch. Shake off excess water and set the noodles aside, fluffed with a fork so they don’t clump.

2. Prepare the produce and chicken

1. Use a vegetable peeler to create thin ribboned strips from the 1 large carrot. If you prefer shorter strips, cut the ribbons in half.
2. Thinly slice the 1 avocado and the 1/3 cucumber. Keep avocado slices intact so they’re easy to arrange in the roll.
3. Wash and gently dry the herbs: measure and chop a handful of chives, chop 1/2 cup (packed) mint, and tear 1/2 cup (packed) basil into bite-sized pieces.
4. Separate the 1/2 butter leaf lettuce into individual leaves and rinse gently; pat dry.
5. Shred the 2 cups cooked chicken into smaller pieces with two forks or your hands so the pieces are easy to bite through in a roll. Keep the shredded chicken in a shallow bowl for easy assembly.

3. Make the miso tarragon dipping sauce

1. In a small bowl combine 4 tablespoons sour cream, 4 tablespoons mayo, and 4 teaspoons miso paste. Stir until smooth and the miso is fully incorporated.
2. Add 1 tablespoon tarragon finely chopped, 2 teaspoons lemon juice, and 1 clove garlic minced. Stir to combine.
3. Taste and add pepper to taste. If you want a thinner dipping sauce, whisk in a teaspoon of warm water at a time until you reach your preferred consistency. Adjust miso or lemon to fine-tune the balance of saltiness and brightness.

4. Set up your rolling station

1. Fill a shallow wide bowl or pie dish with warm water for soaking each sheet of rice paper. Use warm—not boiling—water so the sheets soften quickly without becoming sticky pastes.
2. Arrange a clean, damp tea towel or non-slip cutting board near the bowl to place softened rice paper on for assembly. Place prepared fillings—noodles, shredded chicken, herbs, carrot ribbons, avocado slices, cucumber, and lettuce—within easy reach.

5. Soak and soften the rice paper

1. Working one at a time, dip a single sheet of rice paper into the warm water for about 8–12 seconds, rotating it so it softens evenly. Lift it out just before it becomes fully limp; residual warmth will finish the softening.
2. Lay the softened rice paper flat on your damp towel or board. It should be soft, pliable, and slightly tacky to the touch.

6. Assemble each roll

1. Near the lower third of the rice paper, layer a small handful of vermicelli noodles so they form a thin bed—about a palmful. Keep the amount moderate so the roll seals easily.
2. Add a small amount of shredded chicken (about 2–3 tablespoons) on top of the noodles, spreading it into a loose line across the center.
3. Place 2–3 carrot ribbons and a few slices of cucumber and avocado along the same line. Add a few leaves of butter lettuce and a sprinkle of chopped mint, torn basil, and chives. These elements should form a neat log in the middle of the rice paper.
4. Fold the bottom edge of the rice paper up over the filling, then fold both sides in toward the center. Continue to roll away from you tightly but gently until the seam is sealed. The tackiness of the rice paper will hold the roll closed.
5. Set the finished roll seam-side down on a plate lined with a damp towel to keep it from drying out. Repeat with remaining rice paper sheets and fillings.

7. Serve

1. Slice each roll in half on the diagonal, if desired, and arrange on a platter. Serve the Chicken Salad Rolls with a small bowl of miso tarragon dipping sauce for each person.
2. For a pretty presentation, sprinkle a few torn basil leaves and chopped chives over the rolls and drizzle a little extra sauce around the plate.

Storage and make-ahead tips

Make the dipping sauce up to 3 days ahead and store in an airtight container in the refrigerator. Cook and shred the chicken in advance and keep it chilled. Rice paper rolls are best eaten the day they’re assembled—store completed rolls in a single layer in an airtight container lined with damp paper towels for up to 24 hours. If you need to refrigerate longer, expect some texture changes in the rice paper and avocado.

Serving suggestions

These rolls are lovely as a light main or part of a spread. Serve with steamed edamame, a simple green salad, or pickled vegetables for contrast. They’re also great with extra herbs and a sprinkle of toasted sesame seeds sprinkled over each roll for crunch and aroma.

Flavor variations

• Spice it up: Add thinly sliced jalapeño or a drizzle of sriracha to the dipping sauce for heat.
• Crunch factor: Add a handful of thinly sliced bell pepper or some shredded cabbage for extra crunch.
• Vegan swap: Replace the chicken with marinated and sautéed tofu and swap the mayo and sour cream for plant-based alternatives.

Troubleshooting

If the rice paper tears while you’re rolling, gently lay it flat and use an additional small piece of softened rice paper as a patch. If fillings are spilling when you roll, use less of each ingredient and keep the fillings compact and centered. To prevent avocado browning before serving, toss the slices lightly with a squeeze of lemon juice.

Why the miso tarragon sauce works

The miso tarragon dipping sauce is what elevates these rolls from simple wraps to something memorable. Miso contributes savory, fermenty depth; sour cream and mayo create a creamy, luscious coating; lemon juice brightens the mix; garlic adds a savory backbone; and tarragon lifts the sauce with its unique, slightly licorice-like herbiness. Together, they complement the fresh herbs and chicken without overpowering the delicate rice paper and noodles.

Nutrition snapshot (per roll, approximate)

These are approximate and will vary with exact ingredients and serving sizes. Expect a modest-calorie, protein-forward roll with a balance of healthy fats from avocado and a good dose of fresh vegetables and herbs.

Final thoughts

Chicken Salad Rolls with Miso Tarragon Dipping Sauce are a refreshing and elegant option for anyone who loves fresh flavors and light textures. They’re easy to customize, quick to assemble once your ingredients are prepped, and perfect for feeding a crowd or keeping a stack of ready-made rolls for a grab-and-go lunch. The miso tarragon dipping sauce is the secret weapon—save extra. Once you get the hang of the rice paper, these become a fast, reliable, and beautiful meal component.

Enjoy the assembly process and the bright, herb-forward flavor of these rolls. They’re simple, satisfying, and exactly the kind of dish you’ll want to make again and again.