Vietnamese Summer Rolls

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(Makes 8 Rolls)

 

Courtesy of Shredhappens on Facebook June 2026

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These are super light, fresh, crunchy, and ridiculously satisfying. Just 90 calories each (without sauce) but even better with the peanut sauce below. As always, if you are prioritising protein, you can swap out the shrimp for things like cooked chicken, tofu, or even steak would work great.

 

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Ingredients

 

• 3/4lb chicken thighs seasoned per instructions below)

• 8 Rice paper sheets (35 cals each, grab them at Asian grocery or online)

• A large handful of arugula or thinly sliced gem lettuce 

• 1 Large red bell pepper, thinly sliced

• 2 Persian cucumbers, thinly sliced

• 1/2 large red onion, thinly sliced

• 1 large avocado, thinly sliced

• Large handful of fresh cilantro

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Optional Spicy Sriracha Sauce
 

• 3 tbsp mayo

• 1 tsp sesame oil

• 1 tbsp rice vinegar

• 1 tbsp soy sauce

• 2.5 tbsp sriracha sauce

• 1 heaping tsp honey

• Salt & pepper

 

 

Method

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To make the Chicken:

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1.Season 3/4lb chicken thighs with 1/2 tsp avocado oil, 1 tbsp rice vinegar, 1 tbsp soy sauce, salt, pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1/2 tbsp dried parsley or cilantro, 1/4 tsp cayenne pepper. Mix well.

 

2. Pop into the oven at 400F for 32 mins, or airfry at 400F for 22 mins. 

 

How to Roll:

 

1.Dip rice paper in warm water (just quick dunk!) and lay it out.
 

2.Add arugula, then your veggies, leaving space on the edges 
 

3.Fold bottom of rice paper up, pull tight and tuck it in.
 

4.Add 2-3 ounces of chicken, 2-3 thin avocado slices, and fresh cilantro.
 

5.Fold in the sides, then roll tight, mini burrito-style.
 

6.Repeat. This makes 8 rolls depending on how much you fill them up.​

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7. To Make the Sauce:

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Combine all ingredients and serve in a separate bowl.