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Chicken Salad Summer Rolls
4.3 from 42 votes

Chicken Salad Summer Rolls

My Chicken Salad Summer Rolls with an herbed mayonnaise dip is a delicious take on classic Vietnamese rice paper rolls.

Prep Time
20 mins
Total Time
20 mins
Servings: 8 -10 servings
Course: Lunch
Cuisine: American

Ingredients

  • 2 cups chicken salad or use recipe below, of your favorite
  • 8-10 spring roll wrapper
  • 2 cups microgreens
herbed mayo dip
  • 1/2 cup mayonnaise
  • dill fresh leaves, handful
  • chives fresh, handful
  • lemon juice juice of 1/2 lemon or lime
  • pinch salt
chicken salad
  • 2 cups chicken cut in small dice, cooked, cubed
  • 1/2 cup celery with inner leaves, finely diced
  • 2 Tbsp red onion very finely minced
  • 1/4 cup mayonnaise more if you like
  • milk to thin
  • black pepper
  • salt

Instructions

    Cup of Yum
  1. If you are making the chicken salad, mix the chicken, celery and onion in a bowl. Thin the mayonnaise with a little milk, and pour over the chicken. Toss and add salt and pepper to taste. This recipe makes a thin mayo dressing, don't thin it down if you like it thicker.
  2. To make the herbed dip, put the mayonnaise and the herbs in a wide mouthed mason jar or similar jar, and squeeze in the citrus juice. Use an immersion blender to blend together until smooth. Add salt and pepper to taste.
  3. To assemble the rolls, put some cold water in the bottom of a pie plate or large shallow bowl. Working one at a time, dip a rice paper wrapper into the water for about 8-10 seconds, just until it starts to soften, and then put it on a smooth surface. A flat counter top works well, or any other smooth flat surface. Arrange a small bunch of micro-greens in the center of the paper, and top with about 1/4 cup of chicken salad, arranged in a line. (see photo in the post)
  4. Roll up the chicken salad just like you would a burrito, tucking in the two sides, and keeping everything nice and snug as you go.
  5. Slice the rolls in half with a very sharp knife, and serve with the mayo dip. If you want to make these a few hours ahead, put them on a plate so that they don't touch each other (the rice paper wrappers will stick) and cover with a damp cloth. Cover the cloth with plastic wrap and keep refrigerated.

Notes

  • Make it lower fat and calorie ~ substitute Greek yogurt for all or part of the mayo in this recipe.
  • Make it ahead ~ put the rolls on a platter (not touching each other to prevent sticking) cover with a damp cloth, and then plastic wrap. Refrigerate.
  • Make it vegan ~ fill with finely julienned carrots or other veggies and serve with a coconut milk, lime, and ginger dip.