Chicken Summer Rolls

Light, fresh, and wildly satisfying, these Chicken Summer Rolls are the kind of recipe you’ll want to make all summer long. They’re crisp with cabbage and carrot slaw, bright with lime and mint, and gently spiced with a touch of ambal oelek. Wrapped in delicate rice paper, they’re perfect for a weekend lunch, a make-ahead picnic, or as a vibrant appetizer when friends come over.

The assembly is simple once the chicken filling is ready, and the whole recipe comes together in under an hour. There’s a contrasting crunch from the slaw and a silky-sweet-hoisin dipping sauce that balances the lime and chile notes in the rolls. Below you’ll find a clear ingredient list, step-by-step instructions, and tips to make rolling fast and foolproof.

Why you’ll love these Chicken Summer Rolls

• Bright, fresh flavors from lime, mint, and basil that pair perfectly with savory ground chicken.
• Textural contrast: tender, seasoned chicken and soft rice paper meet crunchy slaw.
• Easy to customize — add cucumber, avocado, or rice noodles if you like.
• Make-ahead friendly: prepare the filling and the dipping sauce in advance, then roll when you’re ready.

Ingredients

• olive oil spray
• 1 small shallot, chopped
• 1 pound 93% lean ground chicken
• 3 tablespoons soy sauce or gluten-free Tamari
• 3 tablespoons fresh lime juice
• 1 tablespoons ambal oelek, omit if you don’t like spice
• 1/4 cup minced fresh mint leaves
• 2 cups cabbage and carrot slaw mix, use purple and white cabbage for more color
• 8 8-inch round rice paper sheets
• 16 fresh basil leaves
• 1/4 cup Hoisin sauce, mixed with 1/4 cup cold water

Equipment

• Large nonstick skillet or sauté pan
• Small bowl for sauce
• Cutting board and knife
• Large shallow bowl or pie plate for soaking rice papers
• Clean kitchen towel or parchment-lined tray for assembled rolls

Notes on ingredients

Use 93% lean ground chicken for a balance of flavor and lower fat. The ambal oelek adds a pleasant chile kick; skip it if you prefer no heat. Mint and basil are both listed — don’t skip either; they add layered herb freshness. If you need a gluten-free option, choose Tamari for the soy sauce.

Step-by-step Instructions

Follow these instructions in order. The recipe is written so you can cook the chicken filling first, then assemble the rolls while the filling rests for a moment to cool slightly. The directions below have been rewritten for clarity and flow and keep the same ingredient amounts.

1. Prepare your workspace and sauce. In a small bowl, combine 1/4 cup Hoisin sauce with 1/4 cup cold water and stir until smooth. Set this dipping sauce to the side while you prepare the chicken and the roll components.
2. Heat the pan. Lightly coat a large nonstick skillet or sauté pan with olive oil spray and place it over medium heat so it warms while you chop and measure. Using a spray keeps the pan lightly oiled without excess.
3. Sauté the shallot. Add the chopped 1 small shallot to the warm pan. Cook, stirring, until the shallot is soft and fragrant, about 1 to 2 minutes. Keep the heat at medium so the shallot softens without browning too quickly.
4. Cook the ground chicken. Add 1 pound 93% lean ground chicken to the pan with the shallot. Use a wooden spoon or spatula to break the meat up into small pieces. Cook for about 6 to 8 minutes, stirring and breaking apart the meat until it is no longer pink and just cooked through.
5. Season the chicken. Once the chicken is cooked through, stir in 3 tablespoons soy sauce or gluten-free Tamari, 3 tablespoons fresh lime juice, and 1 tablespoons ambal oelek (omit if you prefer no spice). Continue to cook for another 30 to 60 seconds so the flavors combine and the liquid reduces slightly. Taste and adjust: add a hint more lime if you want extra brightness.
6. Add fresh mint. Remove the pan from the heat and stir in 1/4 cup minced fresh mint leaves. The residual heat will wilt the mint just a touch and release its aroma without making it bitter. Let the filling cool for 3 to 5 minutes so it’s warm but not steaming when you assemble the rolls.
7. Prepare the rice papers and filling station. Fill a large shallow bowl or pie plate with warm water. Arrange the 2 cups cabbage and carrot slaw mix, 16 fresh basil leaves, and the cooled chicken filling near the bowl. Open the 8 rice paper sheets so they are ready to be soaked one at a time.
8. Soak a rice paper sheet. Submerge one 8-inch round rice paper sheet in the warm water for about 10 to 15 seconds, or until it is flexible but still slightly firm. Remove it carefully and lay it flat on a clean, damp kitchen towel or a piece of parchment.
9. Build the roll. Place about 2 to 3 tablespoons of the chicken mixture in a line across the lower third of the rice paper, leaving space at the edges. Top the chicken with about 1/4 cup cabbage and carrot slaw mix and 2 fresh basil leaves.
10. Fold and roll. Fold the bottom edge of the rice paper up over the filling, then fold both sides in toward the center to enclose the ends. Continue to roll tightly from the bottom until you reach the top, creating a compact cylinder. The rice paper will seal itself as you roll. Place the finished roll seam-side down on a parchment-lined tray or plate.
11. Repeat. Repeat steps 8 through 10 with the remaining rice paper sheets and filling. You should end up with eight neatly wrapped rolls. If the rice papers become sticky while you work, lay a damp towel over them to keep them supple.
12. Serve. Transfer the rolls to a serving platter and present them with the hoisin dipping sauce alongside. If you like, slice each roll in half on the diagonal for easy eating and a pretty presentation.

Troubleshooting and Tips

• If your rice paper tears, simply soak another sheet — a small tear won’t ruin it if you fold carefully and seal the roll tightly.
• Work with one rice paper at a time and keep unused sheets covered with a damp towel to prevent them from drying out.
• For extra crunch and color, add thin cucumber slices or julienned bell pepper to the filling.
• If the chicken mixture seems dry, a splash more soy sauce or lime juice will add moisture and brighten the taste.
• To transport: keep the rolls slightly separated in a single layer and pack the dipping sauce in a separate leakproof container. Do not stack rolls or they may stick together.

Make-ahead suggestions

You can prepare the chicken filling and the dipping sauce up to a day ahead and refrigerate them. Keep the slaw, herbs, and rice papers separate and only assemble the rolls when you’re ready to serve — the rice papers are best fresh to maintain that delicate chew and glossy appearance. If you do need to prep the rolls a few hours ahead, place them seam-side down on a tray lined with damp paper towel and cover loosely with plastic wrap.

Serving ideas

These rolls are fresh enough to serve as a light meal on their own or doubled up as part of a multi-course spread. Pair with steamed jasmine rice and a green salad for a fuller meal, or serve alongside other finger foods like edamame, chilled noodles, or simple grilled skewers. The hoisin dipping sauce also works as a glaze for grilled vegetables or meat.

Nutrition snapshot (approximate)

These rolls are lean and protein-forward thanks to 93% lean ground chicken and loaded with herbs and vegetables. Exact nutrition will vary with brands and portioning, but you can expect a balanced mix of protein, fresh produce, and modest carbs from the rice paper.

Final notes

Once you master the folding technique, these Chicken Summer Rolls become an addictive habit: fast to assemble, wildly adaptable, and bright enough to make any summer meal feel special. Because the filling is versatile, feel free to swap the slaw for rice noodles, add avocado for creaminess, or increase the herbs for a herbaceous kick. Keep a bowl of dipping sauce on the side, and enjoy the satisfying contrast of soft rice paper, warm seasoned chicken, and crisp slaw.

Happy rolling — and savor every fresh bite.