Vietnamese spring rolls with chicken (gỏi cuốn) are the fresh, uncooked cousin of fried egg rolls: soft rice paper wrapped around poached chicken, crisp vegetables, rice vermicelli, and a fistful of mint and cilantro. Nothing hits hot oil, so the whole roll stays bright, chewy, and clean-tasting.
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I keep this recipe in my weekly rotation because the chicken poaches in about 12 minutes while I julienne the vegetables, and the rolls come together at the table. Everyone builds their own, which means picky eaters leave out the herbs and heat-seekers pile on sriracha.
The real secret is not the filling but the wrapping: a quick dip of rice paper in warm water, a flat work surface, and a tight first fold. Master that and you will roll like a Saigon street vendor on your first try.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breasts
Poaching keeps them juicy and shreddable; thighs work too but poach 3-4 minutes longer. Buy breasts of even thickness so they cook at the same rate.
12 sheets (8-inch/20cm) rice paper wrappers
Look for 'bánh tráng' with a slightly bumpy texture; smooth, brittle sheets crack when rolled. Keep extras sealed because torn sheets happen.
4 oz (115g) dried rice vermicelli (bún)
The thin white rice noodles, not glass noodles. If you only have bean threads, soak them in hot water 5 minutes instead of boiling.
1 large carrot, julienned (about 1 cup/110g)
Cut matchsticks by hand or with a mandoline; pre-shredded carrot is wetter and soggier. Daikon in the same amount is a classic swap.
1 English cucumber, seeded and julienned (about 1 1/2 cups/180g)
English cucumbers have fewer seeds and less water; if using garden cucumbers, scoop the seedy center out first.
1 head butter or green leaf lettuce, leaves separated (about 8 large leaves)
Butter lettuce is tender and rolls easily; romaine works but gives a crunchier, stiffer roll. Wash and dry thoroughly so the paper does not tear.
1 cup (20g) fresh mint leaves and 1 cup (20g) fresh cilantro sprigs
Use both; Thai basil is a great third herb if you have it. Skip dried herbs entirely here, they will not work.
1/3 cup (80g) hoisin sauce
For the dipping sauce. If yours is very thick, loosen with a teaspoon of warm water.
3 tbsp (48g) creamy peanut butter
Smooth or crunchy both work; sunflower seed butter makes it nut-free. Warm it briefly so it blends smoothly.
2 tbsp (30ml) fresh lime juice (about 1 lime)
Plus extra wedges for serving. Rice vinegar is a fine substitute in a pinch.
1 tbsp (15ml) sriracha or chili garlic sauce, plus more to taste
Optional but recommended for the dip. Sambal oelek is a good milder swap.
1 tsp (5g) kosher salt, for the poaching water
Plus a smashed garlic clove and a few cilantro stems if you like. Skip if you are watching sodium.
Tips & Tricks
Do Not Over-Soak the Rice Paper
Dip each sheet for only 2-3 seconds in warm (not hot) water; it keeps softening on the counter, and a long soak turns it to mush.
Keep the Filling Dry
Pat the chicken, cucumber, and lettuce completely dry, because wet fillings steam the wrapper and cause blowouts.
Roll Tight but Not Tense
Fold once, tuck the sides, then roll firmly; pulling too hard stretches the paper and it splits at the seam.
Work in Batches of Two
Soak and roll one at a time, and keep finished rolls under a damp towel so they stay soft.
Pro Tips
Step-by-Step Instructions
1. Poach the chicken
Place the chicken in a saucepan, cover with 2 inches of cold water, and add the salt. Bring to a gentle 180F (82C) simmer, never a rolling boil, and cook 12-14 minutes until the thickest part reads 165F (74C) on an instant-read thermometer and the meat shreds easily with two forks. Transfer to a plate and cool 10 minutes, then shred or slice thin.
2. Cook the vermicelli
Boil the rice vermicelli in unsalted water for 4-5 minutes until opaque and tender but still springy, then drain and rinse under cold water. The cold rinse stops the cooking and removes surface starch so the noodles do not clump.
3. Prep the vegetables
Julienne the carrot and cucumber and tear the lettuce into palm-sized pieces. Keep everything in separate piles on a platter so rolling goes fast.
4. Whisk the dipping sauce
Stir together the hoisin, peanut butter, lime juice, and sriracha in a small bowl until glossy and pourable, about 1 minute. If it seizes, add warm water one teaspoon at a time until it flows off a spoon in a ribbon.
5. Set up the rolling station
Fill a wide shallow dish with warm water and lay a clean, damp kitchen towel on the counter. Put the fillings, noodles, and herbs within arm's reach.
6. Soften a wrapper
Slide one rice paper sheet through the warm water for 2-3 seconds until just pliable but still slightly stiff, then lay it flat on the damp towel. It will finish softening in about 15 seconds.
7. Fill and roll
Lay a lettuce leaf on the lower third, top with a small handful of noodles, then chicken, carrot, cucumber, mint, and cilantro, keeping the pile about 4 inches wide. Fold the bottom edge over the filling, tuck in both sides, and roll away from you firmly into a tight cylinder.
8. Repeat and serve
Roll the remaining 11 wrappers the same way, placing finished rolls seam-side down under a damp towel. Serve within 30 minutes with the peanut sauce and lime wedges.
Delicious Variations
Lemongrass Chicken
Marinate the chicken in lemongrass, fish sauce, and sugar, then pan-sear instead of poach for a deeper, caramelized flavor.
Shrimp and Chicken Combo
Swap half the chicken for 12 medium poached shrimp, split lengthwise, for a classic mixed gỏi cuốn.
Vegan Tofu Version
Replace the chicken with 8 oz of baked, sliced five-spice tofu and use hoisin-tahini sauce instead of the peanut dip.
How to Store Vietnamese Spring Rolls With Chicken
Refrigerator
Wrap each roll tightly in plastic wrap and store in an airtight container for up to 2 days; the rice paper hardens as it chills, so let them sit at room temperature 10 minutes before eating.
Freezer
Not recommended, because the rice paper and fresh herbs turn mushy and watery once thawed.
Reheating
Do not reheat; these are served cold. If the wrappers have stiffened, wrap them in a damp paper towel for 20 seconds in the microwave.
Frequently Asked Questions
Q: Why do my rice paper wrappers keep tearing?
Your water is too hot or you are soaking the sheets too long, which makes them over-soft and fragile. Use warm water and a 2-3 second dip, then roll while the sheet is still slightly firm.
Q: Can I make Vietnamese spring rolls ahead of time?
Yes, but only about 2 hours ahead, wrapped individually in plastic and refrigerated. Beyond that the rice paper dries out and the lettuce wilts, so roll them close to serving for the best texture.
Q: What can I use instead of peanut butter in the sauce?
Sunflower seed butter, tahini, or even a smooth cashew butter all work one-for-one. For a nut-free version, whisk hoisin with lime juice and a splash of water instead.
Q: Is this Vietnamese spring roll recipe healthy?
Yes, each roll is roughly 285 calories with lean poached chicken, raw vegetables, and no frying. It is high in protein and low in added fat, though the peanut-hoisin dip adds sugar, so go easy if you are watching it.
Q: How do I keep the rolls from drying out before serving?
Cover them with a lightly dampened clean kitchen towel and keep them out of the refrigerator. The towel holds just enough moisture to keep the rice paper soft without making it sticky.
Gather your fillings, warm a dish of water, and roll a batch tonight. Once you nail the two-second dip, these Vietnamese spring rolls with chicken become a 30-minute weeknight staple you will make on repeat.
Vietnamese Spring Rolls With Chicken
Vietnamese Spring Rolls With Chicken are cool, crunchy, and ready in 30 minutes, a light no-fry dinner packed with herbs and lean protein.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 12 sheets (8-inch/20cm) rice paper wrappers
- 4 oz (115g) dried rice vermicelli (bún)
- 1 large carrot, julienned (about 1 cup/110g)
- 1 English cucumber, seeded and julienned (about 1 1/2 cups/180g)
- 1 head butter or green leaf lettuce, leaves separated (about 8 large leaves)
- 1 cup (20g) fresh mint leaves and 1 cup (20g) fresh cilantro sprigs
- 1/3 cup (80g) hoisin sauce
- 3 tbsp (48g) creamy peanut butter
- 2 tbsp (30ml) fresh lime juice (about 1 lime)
- 1 tbsp (15ml) sriracha or chili garlic sauce, plus more to taste
- 1 tsp (5g) kosher salt, for the poaching water
📋 Instructions
- 1Poach the chicken — Place the chicken in a saucepan, cover with 2 inches of cold water, and add the salt. Bring to a gentle 180F (82C) simmer, never a rolling boil, and cook 12-14 minutes until the thickest part reads 165F (74C) on an instant-read thermometer and the meat shreds easily with two forks. Transfer to a plate and cool 10 minutes, then shred or slice thin.
- 2Cook the vermicelli — Boil the rice vermicelli in unsalted water for 4-5 minutes until opaque and tender but still springy, then drain and rinse under cold water. The cold rinse stops the cooking and removes surface starch so the noodles do not clump.
- 3Prep the vegetables — Julienne the carrot and cucumber and tear the lettuce into palm-sized pieces. Keep everything in separate piles on a platter so rolling goes fast.
- 4Whisk the dipping sauce — Stir together the hoisin, peanut butter, lime juice, and sriracha in a small bowl until glossy and pourable, about 1 minute. If it seizes, add warm water one teaspoon at a time until it flows off a spoon in a ribbon.
- 5Set up the rolling station — Fill a wide shallow dish with warm water and lay a clean, damp kitchen towel on the counter. Put the fillings, noodles, and herbs within arm's reach.
- 6Soften a wrapper — Slide one rice paper sheet through the warm water for 2-3 seconds until just pliable but still slightly stiff, then lay it flat on the damp towel. It will finish softening in about 15 seconds.
- 7Fill and roll — Lay a lettuce leaf on the lower third, top with a small handful of noodles, then chicken, carrot, cucumber, mint, and cilantro, keeping the pile about 4 inches wide. Fold the bottom edge over the filling, tuck in both sides, and roll away from you firmly into a tight cylinder.
- 8Repeat and serve — Roll the remaining 11 wrappers the same way, placing finished rolls seam-side down under a damp towel. Serve within 30 minutes with the peanut sauce and lime wedges.
