Chicken Summer Rolls Recipe

Name: Chicken Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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; About 12 Boston lettuce leaves; 1/2 cup cooked brown or white rice; 1/2 cup chunky peanut butter; 2 tablespoons soy sauce; 3 tablespoons water

Servings: persons

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 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
About 12 Boston lettuce leaves
1/2 cup cooked brown or white rice
1/2 cup chunky peanut butter
2 tablespoons soy sauce
3 tablespoons water

1
These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling.
2
They're gluten-free, but anyone -- even adults -- will love them.
3
Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until sugar dissolves.
4
Add chicken and carrot, season with salt to taste, set aside.
5
Fill a large bowl with warm water.
6
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).
7
Remove and spread out on a clean surface or cutting board.
8
Pat dry with a towel to remove excess water.
9
Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2-inch clear on edges.
10
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.
11
Roll up the paper halfway into a cylinder.
12
Fold both edges in to tuck while continuing to roll the paper to seal.
13
Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls.
14
Cut rolls in half and wrap in plastic wrap or place in an air-tight container.
15
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.
16
Put sauce in sealed containers.
17
Tuck rolls and sauce into a lunch sack with a cold pack and send off to school.
18
Note: Edible rice papers are sold in Asian food aisle in supermarkets or Asian markets.
19
Time Saving Tip: Use leftover rice from Chinese takeout to make these quicker.
20
Make them the night before or prep all ingredients including chicken and carrot mixture so in the morning you just need to roll.

1577

kcal

Calories

Fat

269

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Chicken Summer Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Summer Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions