Name: Hot Honey Chicken Summer Rolls with Peanut Dipping Sauce
Prep time: 40 min
Cook time: 16 min
Total time: 56 min
Ingredients: 2 lb boneless (skinless chicken thighs); 1 bundle vermicelli noodles; 2 cup carrots (julienned); 1 cup cucumber (matchsticks); 1 cup red cabbage (shredded); 4 sprigs green onion (sliced); 1 bundle cilantro; 12 sheet rice paper wrappers; 2 tbsp hot honey; 1 tbsp sesame oil; 2 tbsp soy sauce; 1 tbsp hot honey; 3 clove garlic (minced); 1/2 tsp paprika; 1/4 tsp cayenne; 1/2 tsp chili flakes (optional); 1 tsp grated ginger (optional); 1/2 tsp rice vinegar or squeeze of lime; 3 tbsp peanut butter; 1 tbsp soy sauce; 1 tbsp hot honey; 1 tsp rice vinegar or lime juice; 1 clove garlic (grated); 1 tsp sesame oil; 2 tbsp warm water (to thin)

These Hot Honey Chicken Summer Rolls with Peanut Dipping Sauce are fresh, crunchy, sweet, and spicy. Chicken thighs marinate in hot honey, soy sauce, sesame oil, garlic, and spices, then air fry until caramelized.

Everything gets rolled up in soft rice paper with vermicelli noodles, carrots, cucumber, red cabbage, green onion, and cilantro, then dunked into a creamy hot honey peanut sauce.

Why You’ll Love These Hot Honey Chicken Summer Rolls

Fresh and light: loaded with crunchy veggies.
Sweet heat: hot honey in the chicken and the sauce.
Addictive peanut sauce: creamy and tangy.
Great for meal prep: pack them for lunch.

Hot Honey Chicken Summer Rolls Ingredients

Chicken Thighs

Marinated in hot honey, sesame oil, soy sauce, garlic, paprika, cayenne, chili flakes, ginger, and rice vinegar.

Vermicelli Noodles

Soft rice noodles for the filling.

Veggies and Herbs

Carrots, cucumber, red cabbage, green onion, and cilantro.

Rice Paper Wrappers

Dip briefly in warm water.

Peanut Dipping Sauce

Peanut butter, soy sauce, hot honey, rice vinegar or lime, garlic, sesame oil, and warm water.

Swap It: Use tamari instead of soy sauce for a gluten-free version, and sunflower seed butter for a nut-free sauce.

How to Make Hot Honey Chicken Summer Rolls

Step 1: Marinate the Chicken

Whisk the marinade, pour over the chicken, and let it sit at least 20 minutes.

Step 2: Air Fry

Air fry at 375°F for 14 to 16 minutes, flipping halfway, until 165°F. Slice.

Step 3: Cook the Noodles

Cook the vermicelli, drain, and rinse with cold water.

Step 4: Prep the Veggies

Thinly slice the carrots, cucumber, cabbage, green onion, and cilantro.

Step 5: Roll

Dip a rice paper sheet in warm water for 10 to 15 seconds. Layer noodles, veggies, herbs, and chicken, then fold and roll like a burrito.

Step 6: Make the Sauce

Whisk the sauce ingredients and thin with warm water.

Carly’s Expert Tips

Don’t oversoak the rice paper. It keeps softening as you fill it.
Work on a damp board. Rice paper sticks less.
Don’t overfill. Smaller rolls are easier to wrap.
Cover with a damp towel. Keeps finished rolls from drying out.

Make It Your Own

Shrimp: Swap the chicken for shrimp.
Tofu: Use crispy tofu for vegetarian.
Mango: Add mango slices.
Avocado: Add sliced avocado.

Make-Ahead and Meal Prep: Cook the chicken, noodles, and sauce a day ahead. Roll the same day you serve.

What to Serve With Hot Honey Chicken Summer Rolls

Serve with extra peanut sauce, a cucumber salad, or a bowl of miso soup.

Storing and Reheating

Fridge: Wrap each roll in plastic and store for up to 1 day.

Sauce: Keeps for up to 5 days.

Freezer: Not recommended.

What People Ask About Hot Honey Chicken Summer Rolls

How do I keep summer rolls from sticking?

Space them apart or wrap individually.

Can I make them ahead?

Prep the fillings ahead and roll the same day.

Can I bake the chicken?

Yes. Bake at 425°F for about 20 minutes.

Are summer rolls healthy?

Yes. They are fresh and full of veggies.