Rotisserie Chicken Summer Rolls
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
10 rolls
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Calories
208 kcal
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Course
Main Course
Rotisserie Chicken Summer Rolls
Description
These summer rolls start by soaking rice paper wrappers briefly in lukewarm water to soften. Filling consists of shredded rotisserie chicken paired with julienned carrot and cucumber, chopped green onion, fresh basil, and butter lettuce leaves, layered on the softened wrapper.
The filling is wrapped carefully, folding bottom edge over ingredients, then sides in, and rolling tightly to enclose the contents. This creates a neat, handheld roll with a crisp yet tender texture. Cutting the rolls crosswise exposes colorful layers.
A tomato-basil dressing made from pureed Roma tomatoes, fresh basil, olive oil, white wine vinegar, mayonnaise, honey, lemon juice, and seasoning provides a tangy and herbaceous dip. Alternatively, other dipping sauces like Thai peanut can be used for variety.
The fresh ingredients and use of rotisserie chicken make these rolls a convenient option for light meals or party finger food. Avoid placing finished rolls too close together as they may stick.
Ingredients
- 2 cups chicken shredded (1 rotisserie chicken
- 10, inch rice paper wrappers
- 1 large carrot julienned
- 1 cucumber julienned
- 4 green onion chopped
- 1/2 cup basil fresh leaves
- 1 head butter leaf lettuce
For the tomato-basil dressing
- 2 Roma tomatoes seeded (~1 cup
- 1/2 cup basil packed leaves, fresh
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup mayonnaise
- 1 Tbsp. honey
- 1 Tbsp. lemon juice
- salt to taste
- black pepper to taste
- I also love this recipe with my Thai Peanut Sauce
Instructions
- Dip a sheet of rice paper (6-inch rounds) into a your bowl of lukewarm or cool water for 10-15 seconds then lay flat on a damp towel on top of a cutting board or firm surface.
- Working on the bottom third of rice paper, spread the butter lettuce on first followed by the pieced chicken and carrots. Fold up the bottom edge to cover so the edge of the rice paper hits the middle piece of the rice paper.
- Then, layer on the basil, green onions, cucumber, and more of the chicken mixture. Fold in the sides and gently, but tightly fold up until the roll is closed and snug.
- Place the finished roll on a plate that is lined with a damp paper towel. Continue with remaining ingredients, being sure not to place the finished summer rolls next to each other because they will stick.
- To serve, cut each roll in half crosswise. Blend the tomato/basil dressing ingredients in a food processor. Serve with the summer rolls.
Notes
- Use any favorite dipping sauces or dressings; options are versatile and can include Thai peanut sauce.
- After softening, dry rice paper slightly on a damp towel before filling to prevent sticking.
- Place finished rolls on a damp towel and avoid touching to prevent sticking.
- Cut rolls in half before serving for easier eating and visual appeal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10rolls
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1roll (no sauce) | |
| Calories | 208kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 213mg | 9% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1879IU | 38% |
| Vitamin C | 4mg | 4% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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