Vietnamese Rolls With Peanut Dipping Sauce


  • 1/4 cup Sue Bee® Honey
  • 1/2 cup seasoned rice vinegar
  • 1 tablespoon peanut oil
  • 1/3 cup finely chopped roasted peanuts
  • 4 teaspoons minced peeled fresh ginger
  • 4 garlic cloves
  • 1 lb boneless skinless chicken breast
  • 1/3 cup hoisin sauce
  • 1 teaspoon hot chili sauce
  • 12 (8 inch) round sheets rice paper
  • hot water
  • 3 cups thinly sliced romaine lettuce
  • 36 slices julienne-cut seeded peeled cucumbers
  • 36 slices julienne-cut red bell peppers
  • 36 mint leaves


  • To prepare sauce, combine first Sue Bee® honey, rice vinegar and in a small bowl, stirring until Sue Bee® honey dissolves. Stir in peanuts.
  • To prepare rolls, heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and chicken; saute 5 minutes. Combine chicken mixture, hoisin sauce, and chile sauce; chill.
  • Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft.
  • Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1-inch border. Top lettuce with 1/4 cup chicken mixture, three cucumber strips, three bell pepper strips and three mint leaves.
  • Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).
  • Repeat procedure with remaining sheets, lettuce, chicken mixture, cucumber strips, bell pepper strips, and mint leaves. Slice each roll in half diagonally.
  • Serve rolls with sauce.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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