Monday, August 3, 2009

Chicken and Vegetable Summer Rolls

It's hot, you've had a busy day and you really don't want to cook. And, you REALLY feel guilty about slapping some sandwiches on the table for supper. You want easy and this recipe is certainly that. You can make these ahead and put in the fridge for later. These also make great appetizers or present well for a nice summer luncheon when you cut them in half and place on a platter. Place them on some curly kale and your presentation will pop. So really, all you have to know is how to boil water! I find that these are a great make-ahead meal as you can pull them out and cut them in half and serve. If you feel you need more, stop at the local Chinese restaurant and pick up some wonton or egg drop soup. But alone, these have everything in them that you need...a little meal in a rice paper wrap. For the dipping sauce, I suggest that if you like a little more spice, add some crushed red pepper to taste for a bit of a zing!

Chicken and Vegetable Summer Rolls
Makes 5 servings

Dipping Sauce: ½ cup vegetable broth (I like the College Inn broth)
1 tsp minced onion
½ tsp minced garlic
½ tsp minced ginger
1 tsp lime juice
2 Tbsp smooth peanut butter (Natural style will work)
Wraps: 3 oz fine brown rice noodles
1 cup cooked chicken breast, shredded ( I use a roaster from the grocer...pick it up the night before and shred it, pop in the fridge and ready for the next day)
1 cup carrot, peeled and washed
1 cup celery, washed
1 ½ cups iceberg lettuce, thinly shaved
15 mint leaves
10 sprigs cilantro
5 rice paper wrappers (found in grocery produce section)
1. Pour 8oz boiling water over the rice noodles and allow to soak for 10 minutes. Shock in cold water, drain and refrigerate.
2. In a small saucepan, bring the vegetable broth to a simmer with the onion, garlic and ginger. Simmer for 2 minutes and remove from heat. Whisk in the lime juice and peanut butter, allow to cool, then refrigerate.
3. Sliver the carrot and celery into long, thin strips.
4. Arrange a large bowl of hot water and each of your ingredients in front of you on your work surface.
5. Dip one wrapper into the hot water for about 20 seconds until soft. Remove the wrapper and shake off the excess water. Place on a damp towel.
6. Place 1/5 of the noodles, chicken, carrot, celery and lettuce on the edge closest to you. Add 3 mint leaves and 2 sprigs of cilantro.

7. Fold the edges of the wrapper in to enclose the ends of the filling and then roll tightly to completely encase the filling. Repeat with the remaining rolls and ingredients until all 5 rolls have been assembled. Refrigerate until time to serve.
8. For serving, slice each summer roll in half and plate with approximately 1 tablespoon of the dipping sauce.


  1. Fresh and beautiful! Wow! I'd have to leave out the cilantro (maybe some parsley instead) but this looks so good.

  2. I love these but I have never attempted making them. Your looks so yummy! I really should try your recipe!

  3. Hi Linda! This looks like just the ticket for me! It's almost too hot to eat and something cool sounds wonderful! I hope you are having a great week!...hugs...Debbie

  4. These look so fresh and delicious that you've made me hungry. The rolls are perfect for sticky summer weather.


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