Chicken Summer Rolls

Name: Chicken Summer Rolls Recipe
Yield: 10
Ingredients: Chicken Summer Rolls (makes 10 rolls); 2 Cups Chicken cooked and shredded; Bean Sprouts; 1 Cucumber cut into long slices; 2 Scallions chopped; 1/4 Cup Fresh Mint and or Thai Basil julienned; 2 Tbsp Rice Vinegar; Kosher or Sea Salt to taste; 10 Boston or Bibb Lettuce Leaves; 10 8 1/2 inch Rice Paper Wrappers; Dipping Sauce (makes 1/2 Cup); 1/4 Cup Peanut or Almond Butter; 1 Tbsp Rice Vinegar; 1 Tbsp Warm Water; 2 Tbsp Soy Sauce; 1 Tsp Toasted Sesame Oil; 1. Place all the ingredients in a bowl and whisk until smooth.

Number of Servings: 10

Ingredients

Chicken Summer Rolls (makes 10 rolls) 2 Cups Chicken, cooked and shreddedBean Sprouts1 Cucumber, cut into long slices2 Scallions, chopped1/4 Cup Fresh Mint and or Thai Basil, julienned2 Tbsp Rice VinegarKosher or Sea Salt, to taste10 Boston or Bibb Lettuce Leaves10 8 1/2 inch Rice Paper WrappersDipping Sauce (makes 1/2 Cup) 1/4 Cup Peanut or Almond Butter1 Tbsp Rice Vinegar1 Tbsp Warm Water2 Tbsp Soy Sauce1 Tsp Toasted Sesame Oil 1. Place all the ingredients in a bowl and whisk until smooth.

Directions

1. Place the first 7 ingredients in a bowl to thoroughly combine.
2. Place warm water in a large bowl.
3. Place 2 rice paper wrappers at a time in the warm water and let soak for 20 seconds or until soft.
4. Place on a cutting board or clean surface and blot with a towel or paper towel to remove some of the excess water. Place a piece of lettuce on the bottom two-thirds of the rice paper and 2 tablespoons of the chicken mixture on top.
5. Roll one side of the rice paper over the chicken mixture into a cylinder and then fold in the sides and continue rolling into an “egg roll” shape.
6. Wrap the summer rolls in saran wrap or in an air tight container or serve.

Number of Servings: 10

Recipe submitted by SparkPeople user MARZZ3.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving