Chicken Summer Rolls
These Chicken Summer Rolls make a great appetizer or lunch and pack a lot of flavor.
Ingredients
- 1 chicken breast, cooked
- 1 carrot, julienned
- 1/2 red pepper, julienned
- 6 baby corn cobs, julienned
- 1 handful snow peas, julienned
- fresh mint leaves
- fresh cilantro leaves
- 2 cups thin rice noodles, cooked
- 6 rice paper wraps
Sauce
- 1/3 cup hoisin sauce
- 1/4 cup sweet chili sauce
- 1 Tbsp sesame oil
- 1 lime, juiced
Instructions
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Grill or pan fry chicken breasts until thermometer reads 170F (about 5-7 minutes per side). Set aside to cool.
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Cook noodles according to package directions and run under cold water to cool. Set aside.
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Combine sauce ingredients and set aside.
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Julienne all veggies.
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Wash and dry mint and cilantro leaves.
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In a bowl of warm water, soak one rice paper wrap at a time, gently moving around until pliable. It should not feel stiff.
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Spread out the wrap on a cutting board. As you're working on your first roll, place another wrap in the water to soak, so it is ready to go when you have finished making your roll.
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Layer fillings in the following order: mint leaves, 1/4 cup noodles, julienned veggies (small handful), 3 slices of chicken, cilantro.
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You don't want to overfill the wraps. It's good to make a test roll, to assess how much filling will fit in your wrap.
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Fold over the left and right sides of the wrap, holding in the filling.
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Start at the top or bottom end, and continue rolling, tucking the filling into the wrap, like you would a burrito.
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Dip in sauce to serve.
Recipe Notes
If you're making this for several people, you may choose to make extra sauce, so that everyone has their own bowl for dipping.
When storing prepared summer rolls in the fridge, individually wrap them in plastic wrap, or separate them with a lettuce or cabbage leaf in a container to prevent them from sticking together.
Other julienned vegetables can be used here such as cucumber, avocado, snap peas, and green onion.