Chicken Summer Rolls

These ground chicken summer rolls with basil and mint are served with a hoisin dipping sauce. They’re fresh and light with a wonderful combination of textures and flavors.

I love these fresh, Vietnamese-inspired Chicken Rice Paper Rolls made with ground chicken, fresh basil and mint leaves, fresh lime, and raw crunchy cabbage and carrots. It's all wrapped in a soft rice paper wrapper and served with a simple hoisin dipping sauce. Perfect as a light meal, appetizer, or as part of a larger spread for gatherings or parties. These refreshing summer rolls are slightly spicy, sweet, and sour. If you want a shrimp version, try these Shrimp Summer Rolls or Low-Carb Summer Roll Bowls with Peanut Sauce.

These summer rolls are loaded with lean protein and fresh veggies. Usually, they have noodles in them, but I skipped them to make the rolls even healthier and lower carb. Two chicken summer rolls with hoisin sauce have under 300 calories, 30 grams of carbs, and 23 grams of protein.

Spring and summer rolls (also known as salad rolls) are both popular in Asian cuisine, but they differ in several ways, including their ingredients, preparation methods, and textures. Here's a breakdown of the main differences:

(see full recipe below)

Feel free to customize the filling according to your preferences.

These easy summer rolls are great for an appetizer, a light lunch, or served with another dish to make a more filling meal. Below are some serving ideas:

Summer rolls are best eaten the day you make them, but they will last up to 3 days refrigerated in an airtight container.

If you need more dinner ideas using ground chicken, here's some of my most popular!

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