Recipe courtesy of Food Network Kitchen

Chicken Summer Rolls

Getting reviews...
The crunchy Vietnamese-style rolls are healthy and light but we stuff them with actual rice here instead of the usual rice noodles so they are a bit heartier and more filling. Make the dish gluten-free by using tamari (or another gluten-free alternative) instead of regular soy sauce in the peanut dipping sauce.
  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 rolls or 3 to 4 servings
  • Nutrition Info
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Ingredients

Directions

  1. Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside.
  2. Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water. 
  3. Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice. 
  4. Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half. 
  5. Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately.

Cook’s Note

Edible rice papers are sold in Asian markets and some supermarkets. Time Saving Tips: Use leftover rice to make these rolls even quicker. Assemble them the night before or prep all the ingredients, including the chicken and carrot mixture, so in the morning you just need to roll. The rolls can be wrapped in plastic wrap or placed in an airtight container. The sauce can also be made ahead and stored in a sealed container.