Chicken Summer Rolls
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 6 rolls or 3 to 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 342 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 40 milligrams
- Sodium
- 823 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 3 grams
- Protein
- 22 grams
- Sugar
- 7 grams
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 6 rolls or 3 to 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 342 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 40 milligrams
- Sodium
- 823 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 3 grams
- Protein
- 22 grams
- Sugar
- 7 grams
Ingredients
1/4 cup rice vinegar, plus 1 to 2 tablespoons
4 teaspoons sugar, divided
2 cups shredded, cooked chicken (from a rotisserie or other leftover chicken)
1 medium-large carrot, shredded (about 1 cup)
Kosher salt
12 (8 1/2-inch) rice paper wrappers (See Cook's Note)
About 12 Boston lettuce leaves
1/3 English cucumber or 1 kirby cucumber, peeled, julienned, about 1 cup
4 scallions (white and green parts) finely chopped (about 1/2 cup)
1/2 cup fresh mint leaves, basil or cilantro
1/2 cup cooked brown or white rice
1/2 cup chunky peanut butter
2 tablespoons soy sauce
Directions
- 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.
- 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.
- 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.
- 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.
- 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 food aisle in supermarkets or Asian markets. Time Saving Tip: Use leftover rice from Chinese takeout to make these quicker. Make them the night before or prep all ingredients including 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 air-tight container. The sauce can also be stored in a sealed container. Tuck the rolls and sauce into a lunch sack with a cold pack and send off to school.
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