Here is my favorite kids summer rolls recipe, with fresh vegetables, herbs, and protein all wrapped up in soft rice paper, served with a simple peanut dipping sauce.
These summer rolls are a huge hit with my kids during the warmer months. I love making them because the kids can help with the rolling, and they’re getting plenty of veggies without even realizing it. Plus, they’re fun to eat!
Why You’ll Love These Summer Rolls
- Kid-friendly meal – These colorful rolls are fun for little hands to help make and even more fun to eat, turning dinner into an interactive family activity.
- Quick and easy – With just 25-35 minutes from start to finish, you can have a fresh, healthy meal on the table without spending hours in the kitchen.
- Simple ingredients – You only need six basic ingredients that you can easily find at any grocery store, making this recipe perfect for busy weeknights.
- Healthy and fresh – Packed with lean ground chicken and fresh vegetables, these rolls are naturally gluten-free and give you a light, nutritious meal that won’t weigh you down.
- No cooking required for assembly – Once your chicken is cooked, the rest is just wrapping and rolling – no additional heat needed, making it perfect for hot summer days.
What Kind of Ground Chicken Should I Use?
For summer rolls, you’ll want to use ground chicken that’s not too lean – a mix with about 85-90% lean works perfectly since it stays moist and flavorful when cooked. You can find ground chicken at most grocery stores, but if you can’t locate it, ask your butcher to grind some chicken thighs for you, which will give you that ideal fat content. Ground chicken thighs tend to be more flavorful than ground chicken breast, which can sometimes turn out a bit dry. Make sure your ground chicken is fresh and cook it thoroughly until it reaches 165°F – it should no longer be pink and the juices should run clear.
Options for Substitutions
These fresh summer rolls are super kid-friendly and easy to customize with what you have on hand:
- Ground chicken: Ground turkey, pork, or even beef work great here. You could also use cooked shrimp or go vegetarian with crumbled tofu – just adjust the cooking time accordingly.
- Spring roll papers: These rice paper wrappers are pretty essential for the recipe, so I’d recommend sticking with them. You can find them at most grocery stores in the Asian food section or online.
- Carrot sticks: Cucumber sticks, bell pepper strips, or even thinly sliced radishes make great crunchy alternatives. Just keep them thin so they roll up easily.
- Gluten-free soy sauce: Regular soy sauce works fine if gluten isn’t a concern. You can also use coconut aminos for a slightly sweeter flavor that kids often love.
- Sesame oil: If you don’t have sesame oil, use a neutral oil like vegetable or canola, but add a pinch of toasted sesame seeds for that nutty flavor.
- Green onions: Regular onions work, but use less since they’re stronger. Fresh herbs like cilantro or mint are also tasty options if your kids are adventurous.
Watch Out for These Mistakes While Cooking
The biggest mistake when making summer rolls is working with rice paper that’s either too wet or too dry – dip each sheet in warm water for just 10-15 seconds until it feels slightly soft but still has some firmness, as it will continue to soften as you work.
Another common error is overfilling the rolls, which makes them impossible to wrap properly and causes them to tear, so stick to about 2-3 tablespoons of filling per roll and keep ingredients in a tight bundle in the center.
Make sure your ground chicken is completely cooled before assembling, since hot filling will make the rice paper sticky and difficult to handle, and don’t forget to keep finished rolls covered with a damp towel to prevent them from drying out.
For the smoothest rolling experience, lay out all your ingredients beforehand and work on a clean, slightly damp surface to prevent sticking.
What to Serve With Summer Rolls?
These fresh summer rolls are perfect as a light lunch or appetizer, and they pair really well with a simple dipping sauce made from soy sauce, rice vinegar, and a touch of honey or sriracha for some heat. I love serving them alongside a crisp Asian-inspired salad with cucumber, bell peppers, and a sesame dressing to keep the meal light and refreshing. For something more filling, try pairing them with some steamed jasmine rice or a warm bowl of pho or miso soup. The rolls also make a great starter before grilled teriyaki chicken or beef, since the fresh flavors complement heavier main dishes perfectly.
Storage Instructions
Keep Fresh: These summer rolls are best enjoyed fresh, but you can store them in the fridge for up to 2 days. Wrap each roll individually in damp paper towels, then place them in an airtight container to keep the rice paper from drying out and getting tough.
Make Ahead: You can prep all the filling ingredients a day ahead and store them separately in the fridge. The cooked chicken mixture will keep well covered for up to 3 days. Just assemble the rolls when you’re ready to serve for the best texture and freshness.
Serve: If your stored summer rolls feel a bit firm, let them sit at room temperature for about 10-15 minutes before eating. The rice paper will soften up again and taste much better than straight from the cold fridge.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1050
- Protein: 55-65 g
- Fat: 35-42 g
- Carbohydrates: 75-85 g
Ingredients
For the filling:
- 1/2 lime, juiced (freshly squeezed for brighter flavor)
- 1/4 cup tamari (I use San-J tamari for gluten-free)
- 1 bunch scallions, sliced
- 1 tbsp sesame oil (toasted is best for flavor)
- 1 lb ground chicken (93% lean preferred)
- 1 cup carrot matchsticks
For assembly:
- 6 spring roll wrappers (gluten-free rice paper wrappers)
Step 1: Cook the Chicken and Vegetables
- 1 tbsp sesame oil
- 1 cup carrot matchsticks
- 1 lb ground chicken
- 1/2 bunch scallions, sliced
- 1/4 cup tamari or gluten-free soy sauce
- 1/2 lime, juiced
Heat the sesame oil in a medium-sized skillet over medium heat.
Add the carrot matchsticks and cook for about 2 minutes until they begin to soften.
Add the ground chicken and cook for another couple of minutes, breaking it up with a spoon as it cooks.
Stir in half of the sliced scallions.
Once the chicken is cooked through and no longer pink, add the tamari or gluten-free soy sauce and squeeze in the juice of half a lime.
Simmer the mixture, stirring occasionally, until the liquid has evaporated and the meat mixture is fairly dry.
Remove from heat.
Step 2: Assemble the Spring Rolls
- 6 spring roll wrappers
- cooked chicken and vegetable filling from Step 1
- remaining sliced scallions
Fill a large pie pan or wide bowl with warm water and place a clean kitchen towel near your work space.
Dip one spring roll wrapper into the warm water for about 15 seconds, or until it just starts to soften.
Carefully lay the wrapper on the kitchen towel.
Place some of the cooked chicken and vegetable mixture from Step 1 in the center of the wrapper.
Fold in the sides, then roll it up tightly.
Repeat with the remaining wrappers and filling.
I like to sprinkle a few of the remaining fresh scallions inside the rolls for added flavor and color.
Step 3: Serve the Spring Rolls
Serve the freshly wrapped spring rolls with your favorite dipping sauce.
They can be enjoyed warm, at room temperature, or even cold, making them a great option for advance meal prep or lunchboxes.
For an added burst of freshness, you can serve with extra lime wedges or herbs if you have them on hand.
