Cool, crunchy, fresh summer rolls with a sweet heat kick that makes them SO addicting. These rolls are packed with flavorful chicken, crisp veggies, and a creamy peanut dipping sauce that ties it all together. Perfect for a light meal or snack!
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Whisk together the marinade ingredients and pour over the chicken thighs. Let it sit for at least 20 minutes.
Air fry the chicken at 375°F for 14-16 minutes, flipping halfway through. Ensure the chicken reaches an internal temperature of 165°F.
Cook the vermicelli noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Thinly slice the carrots, cucumber, red cabbage, green onion, and cilantro to make them easy to roll.
Fill a shallow dish with warm water. Dip one rice paper sheet until just soft, about 10–15 seconds.
Layer noodles, veggies, and herbs just off the center of the rice paper, then add chicken. Roll once, fold in the sides, then roll it up like a burrito.
Whisk together all the sauce ingredients until smooth and creamy. Thin with warm water until it reaches the desired consistency.
Ensure the rice paper is not soaked for too long; it should be pliable but not overly soft.
Use fresh herbs like cilantro for a burst of flavor in every bite.
Adjust the spice level in the marinade and dipping sauce to suit your preference.
Serve the rolls immediately for the best texture and flavor.
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs tend to be juicier and more flavorful.
How do I store leftover summer rolls?
Wrap them individually in plastic wrap and store in the refrigerator for up to 1 day.
Can I make these rolls vegetarian?
Absolutely! You can replace the chicken with tofu or additional veggies.
What can I use instead of rice paper wrappers?
You can use lettuce leaves as a low-carb alternative.
How do I thin the peanut sauce?
Add warm water gradually until the sauce reaches your desired consistency.
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