Go Back
Vietnamese Summer Rolls with Chicken (Gỏi Cuốn Gà)

Vietnamese Summer Rolls With Chicken

Cool, translucent rice paper wrappers hug poached lemongrass-scented chicken, springy rice vermicelli, crisp cucumber and carrot, and a generous handful of mint, cilantro, and Thai basil. Each bite is fresh, herbal, and light — the Saigon answer to a hot afternoon. Assembly takes a little practice, but the technique clicks fast and the rolls look beautifully jewel-bright through the wrapper.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 People
Course: Appetizer
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast about 2 small breasts
  • 2 stalks lemongrass bruised and cut into 3-inch lengths
  • 4 slices fresh ginger quarter-sized, smashed
  • 2 scallions trimmed, white parts smashed
  • 1 tsp kosher salt for the poaching water
  • 4 oz rice vermicelli noodles dried, bún
  • 12 sheets round rice paper wrappers bánh tráng, 8.5-inch rounds
  • 1 head green leaf lettuce leaves separated, thick ribs trimmed
  • 1 cup fresh mint leaves picked, rau thơm
  • 1 cup fresh cilantro leaves and tender stems
  • 0.5 cup Thai basil leaves picked
  • 8 garlic chives or substitute scallion greens, cut into 4-inch lengths
  • 1 English cucumber cut into thin 3-inch batons
  • 1 large carrot peeled and julienned

Equipment

  • 1 Medium saucepan for poaching the chicken
  • 1 small pot for the rice vermicelli
  • 1 shallow wide bowl or pie dish for dipping the rice paper
  • 1 clean kitchen towel dampened, for the rolling surface
  • 1 Sharp chef’s knife
  • 1 Cutting board

Method
 

  1. Place the chicken breasts in a medium saucepan with the bruised lemongrass, ginger slices, smashed scallions, and 1 teaspoon kosher salt. Cover with cold water by 1 inch. Bring to a bare simmer over medium heat, then immediately reduce to low so the surface barely trembles.
  2. Poach the chicken gently for 12 to 14 minutes, until an instant-read thermometer reads 160 F at the thickest point. Turn off the heat and let the chicken rest in the liquid for 10 minutes to finish cooking and stay juicy.
  3. Lift the chicken out and cool on a plate until just warm. Slice each breast across the grain into thin pieces about 1/8 inch thick. Cover and set aside.
  4. Bring a small pot of water to a boil. Add the rice vermicelli and cook for 3 to 4 minutes until tender but still springy. Drain, rinse under cold running water until completely cool, then drain again well and loosen the strands with your fingers.
  5. Arrange your station: a wide shallow bowl of warm tap water in the center, the lettuce, herbs, chives, cucumber, carrot, vermicelli, and sliced chicken arranged around it, and a clean damp kitchen towel laid out as your rolling surface.
  6. Dip one rice paper wrapper into the warm water for about 5 to 8 seconds, just until it begins to feel pliable but is still slightly stiff. Lay it flat on the damp towel — it will continue softening as you work.
  7. On the lower third of the wrapper, lay half a lettuce leaf with the ribbed side down. Top with a small mound of vermicelli, about 2 tablespoons. Add a small pinch each of mint, cilantro, and Thai basil, then a few batons of cucumber and a small pile of julienned carrot.
  8. Just above the filling, lay 3 to 4 slices of chicken in a neat row with the prettiest side facing down (this side will show through the wrapper). Place one or two garlic chives so they stick out about an inch past the edge of the roll.
  9. Fold the bottom edge of the wrapper up and over the filling, tucking it snugly underneath. Fold both sides in over the ends, then roll firmly away from you, keeping the filling compact, until the roll is sealed. Set seam side down on a plate and cover with another damp towel.
  10. Repeat with the remaining wrappers and filling, keeping the finished rolls covered so they do not dry out. Serve whole or sliced on a sharp bias, at room temperature, with dipping sauces alongside.

Notes

  • Serve with a peanut-hoisin dipping sauce or classic nước chấm on the side — both are traditional accompaniments.
  • Keep finished rolls under a damp kitchen towel so the wrappers don't dry out and crack.
  • Use warm (not hot) water for dipping the rice paper; over-soaking makes the wrapper tear.
  • Best eaten within 2 hours of rolling. If storing briefly, wrap each roll individually in plastic and refrigerate no longer than 4 hours.
  • For the prettiest presentation, place herb leaves and chicken slices against the wrapper so they show through.