(Fresh, light, and perfect for warm days)

There are certain meals that just feel like a reset and these Vietnamese summer rolls are one of them.

They’re fresh, crunchy, herby, and light, but still filling enough to be a real meal. The kind of food you crave when you don’t want anything heavy, but you still want something satisfying and fun to eat. And let’s be honest, food that you get to roll up yourself is automatically more enjoyable.

If you’ve ever ordered fresh rolls at a Vietnamese restaurant and thought, There’s no way I could make these at home, I promise you: you absolutely can. Once you make them once, you’ll wonder why you waited so long.

These summer rolls are filled with juicy grilled chicken, soft vermicelli noodles, crisp vegetables, and loads of fresh herbs, all wrapped up in delicate rice paper and dipped into a bold, savory sauce. They’re refreshing, customizable, and surprisingly easy once you get the hang of it.

And don’t worry, I’ll walk you through every step like I’m standing right beside you in the kitchen.

Why You’ll Love These Summer Rolls

No frying, no heavy oils
Fresh, light, and full of texture
Perfect for warm weather meals
Fun to assemble (great for family-style dinners)
Easy to customize with what you have
Meal-prep friendly

They’re great for lunch, dinner, entertaining, or even a build-your-own roll night where everyone fills theirs exactly how they like it.

Ingredients

For the Grilled Chicken

For the Rolls

Optional Dipping Sauce Ideas

Vietnamese-style fish sauce dip
Peanut sauce
Sweet chili sauce

How to Make It

1. Marinate the Chicken

In a bowl, whisk together soy sauce (or fish sauce), honey, oil, garlic, and black pepper. Add the chicken and toss to coat. Let it marinate for at least 15 minutes while you prep everything else.

2. Cook the Vermicelli Noodles

Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.

3. Grill the Chicken

Heat a grill or grill pan over medium-high heat. Grill the chicken for about 5–7 minutes per side, or until fully cooked and nicely charred.
Remove from heat and let it rest for a few minutes, then slice thinly.

4. Prep your Filling Station

Lay out the noodles, sliced chicken, cucumber, lettuce, cilantro, and mint so everything is easy to grab. This makes rolling much smoother.

5. Soften the Rice Paper

Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 5–10 seconds, just until it starts to soften. Lay it flat on a clean surface.

6. Assemble the Roll

On the lower third of the rice paper, layer:

A small handful of lettuce
Vermicelli noodles
Sliced grilled chicken
Cucumber
Fresh herbs

Fold the bottom over the filling, fold in the sides, then roll tightly like a burrito.

7. Repeat and Serve

Repeat with remaining ingredients. Serve immediately with your favorite dipping sauce.

Let’s Talk About the Chicken

The grilled chicken is where so much of the flavor comes from. It’s marinated simply but intentionally - nothing overpowering, just enough to give it that classic Vietnamese-inspired savory-sweet balance.

Once grilled, the chicken stays juicy and slightly charred, which adds a depth of flavor that contrasts beautifully with the fresh herbs and cool noodles.

You can grill it outside, use a grill pan, or even cook it in a skillet if needed. The goal is flavor and caramelization not perfection.

The Magic of Rice Paper (Don’t Be Intimidated)

Rice paper can seem intimidating the first time you use it, but it’s actually very forgiving.

A quick dip in warm water, a short rest on the counter, and suddenly it’s soft and pliable - ready to wrap around whatever you put inside.

If your first roll looks a little messy, that’s totally normal. By the third or fourth roll, you’ll feel like a pro. And even the “ugly” ones taste amazing, so there’s really no pressure here.

Herbs Matter (A Lot)

Fresh herbs are what make these summer rolls taste like real summer rolls.

Cilantro and mint are classic, and they add so much brightness and freshness. If you’re not a huge cilantro fan, you can use more mint or add Thai basil instead.

Don’t skip the herbs - they’re not garnish here, they’re a core ingredient.

Tips for Perfect Summer Rolls

Don’t overfill - less is more
Let the rice paper soften naturally (it continues to soften as you work)
Keep a damp towel over finished rolls if you’re making them ahead
Slice chicken thin so it’s easy to bite through

Make Them Your Own

These rolls are incredibly flexible:

Swap chicken for shrimp or tofu
Add shredded carrots or mango
Use basil instead of mint
Try different dipping sauces for variety

They’re a great way to use up whatever fresh veggies you already have in the fridge.

Final Thoughts

These Vietnamese summer rolls are light, fresh, and endlessly customizable - the kind of meal that feels nourishing without trying too hard. They’re perfect for warm days, casual dinners, or anytime you want something that feels a little different from the usual.

Once you get the hang of rolling, you’ll want to make them again and again.

And if you’re building a rotation of fresh, easy, no-stress meals - this one definitely deserves a permanent spot.

Looking for more dinner recipes? Try my popular recipes below:

Yield: 8 servings