Chicken and Veggie Summer Rolls

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Want to *wow* your dinner guests with dish that looks way harder to make than it is?  Or!  Even better…have your guests make their own!  Summer rolls are the way to go – crunch, fresh veggies, fab dipping sauces, easy on the eyes, and a boost of protein with delicious chicken!

I highly advise gathering and preparing your ingredients ahead of time so the assembly line goes rather quickly!  Once your rice paper wrappings are wet, you’ll want to work fast to put together the ingredients and roll it all up.  Feel free to experiment with the veggies – radishes or purple cabbage would add a pretty splash of color!

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Next word of advice – work quickly once you start!  Your rice paper can get rather sticky when you’re storing the rolls, so separating with a damp towel can help if you’re not eating them right away.  Lastly – don’t overstuff!  The less bulk you have inside the wrappers, the easier they will be to wrap and eat!

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Chicken and Veggie Summer Rolls
Recipe type: Appetizer, Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 10 rolls
These fresh chicken and veggie summer rolls are the perfect burst of summer. Make a bunch for a crowd to enjoy as appetizers or a light meal! They also taste delicious with hoisin sauce or thai sweet chili sauce.
Spring Rolls:
  • Rice paper wrappings
  • Vermicelli noodles
  • Prepared chicken, sliced thinly (either rotisserie chicken or grilled with simple seasonings)
  • Seedless cucumber, julienned (sliced as thinly as you can!)
  • 2-3 carrots, peeled and julienned
  • 1 red pepper, julienned
  • 2 serrano peppers, deseeded and sliced into thin strips
  • 1 head of butter lettuce, deribbed and cut into half pieces
  • 2 avocados, sliced thinly
  • Green onion cut into 4-5 inch pieces
  • Various herbs - I like basil, and cilantro/mint would be delicious too.
Spicy Peanut Dipping Sauce:
  • ½ cup creamy peanut butter
  • 3 tbsp. low sodium soy sauce
  • ¼ cup low sodium chicken broth
  • 1½ tbsp. brown sugar
  • 1½ tbsp. minced ginger
  • 2 tbsp. lime juice
  • 1 tsp. minced ginger
  • ½ tsp. chili flakes
  • 1 tsp. red curry paste
  • 1 shallot roughly chopped
For the Spring Rolls:
  1. Cook vermicelli noodles according to package instructions.
  2. Wet rice paper wrappings in luke warm water for 5-10 seconds and lay flat on damp paper towel.
  3. Fill with desired ingredients - I recommend starting with avocados, adding lettuce, chicken, and then any remaining vegetables/herbs.
  4. Like a burrito, roll the rice paper. Fold in on the sides to contain all the fillings.
  5. Enjoy immediately! They can be kept in the fridge for a couple hours but don't keep well over night - the rice paper gets too mushy.
For the sauce:
  1. Combine all ingredients in a blender or food processor and mixed until well combined.


One thought on “Chicken and Veggie Summer Rolls

  1. Karen Craig says:

    Thanks for your new ideas. Looks great.
    I look forward to trying this weekend. Who says you can’t teach an old dog new tricks.

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