Chicken Summer Rolls
These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling. They're gluten-free, but anyone -- even adults -- will love them.
Dovetailing Tip: Shred the extra chicken breasts you cooked on day 1 to use in todays Summer Rolls.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/4 cup | rice vinegar, plus 1 to 2 tablespoons |
| 1 tablespoon | sugar, divided |
| 2 cups | shredded, cooked chicken (from a rotisserie or other leftover chicken) |
| 1 | medium-large carrot, shredded (about 1 cup) |
| 12 | (8 1/2-inch) rice paper wrappers (see cook's note) |
| 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 |
| 12 | about boston lettuce leaves |
| 1/2 cup | cooked brown or white rice |
| 1/2 cup | chunky peanut butter |
| 2 tablespoons | soy sauce |
| 3 tablespoons | water |
Directions:
These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling. They're gluten-free, but anyone -- even adults -- will love them.
Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until sugar dissolves. Add chicken and carrot, season with salt to taste, set aside.
Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep others covered with a barely damp cloth to prevent curling), immerse 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 edges. Place about 1/3 cup chicken and carrot mixture on the lettuce, top with 4 to 5 pieces cucumber, 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 rolls in half and wrap in plastic wrap or place in an air-tight container.
In a separate bowl, whisk together the peanut butter with the remaining 1 to 2 tablespoon rice vinegar, 2 teaspoons sugar, 2 tablespoons soy sauce and water until smooth. Put sauce in sealed containers.
Tuck rolls and sauce into a lunch sack with a cold pack and send off to school.
Source: foodnetwork.com
