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FRESH Chicken Adobo Summer Rolls

Oops, you enjoyed our Fila Manila Adobo sauce too much and made extra chicken adobo. What should we do with it? Let’s combine adobo with Vietnamese summer rolls for a Southeast Asian fusion treat. Who knew that fresh herbs and rice paper go so well with savory garlic and soy chicken? You won’t find this in any restaurant (there aren’t many Filipino restaurants in the US, but that’s why we’re here!). Filipino-Vietnamese summer rolls, let’s roll!

6-8 servings (rolls)


  • 1/4 of a 1 pound package of rice noodles (break off about that amount-ish)
  • 3 carrots, julienned or finely chopped
  • a couple of handfuls of salad mix
  • 2 green onions or spring onions
  • 2 cups Fila Manila Adobo or leftover chicken adobo
  • a handful of mint (and/or parsley) (1/2 to 1 cup)
  • a handful of cilantro (and/or basil) (1/2 to 1 cup)
  • 1 package of rice paper wrappers (you'll use about 1/8 of the package)


  1. Soften the rice noodles by pouring boiling water over them in a bowl and soaking for 15 minutes. Drain.
  2. Soften a rice paper wrapper by dipping it in a bowl of warm water. Dip, spin the wrapper to an undipped area, repeat until the entire wrapper is wet.  Let the wrapper rest, rough side down, on a dampened cloth for about a minute.
  3. Place a layer of salad mix across the bottom half of the softened wrapper. Top with noodles, carrots, onion, and herbs.
  4. At the top of the veggie/noodle/herb stack, lay a thin layer of chicken adobo.
  5. Fold in the right then left sides of the wrapper, then roll up tightly from the bottom. 
  6. Store under a damp paper towel until you've finished all the rolls. 
  7. Slice with a serrated knife.
  8. Serve with dipping sauces such as sesame, sriracha, our peanut-y Kare-Kare, or even more Adobo!


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