Chicken Summer Rolls

Name: Chicken Summer Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 12 About Boston lettuce leaves; 118 milliliters cooked brown or white rice; 237 milliliters medium-large carrot, shredded (about; 0 English cucumber or 1 kirby cucumber, peeled, julienned, about 1 cup; 118 milliliters fresh mint leaves, basil or cilantro; 118 milliliters chunky peanut butter; 96 2-inchs 12 1/2-inch) rice paper wrappers (See Cooks note); 59 milliliters rice vinegar, plus 1 to 2 tablespoons; 118 milliliters scallions (white and green parts) finely chopped (about; 473 milliliters shredded, cooked chicken (from a rotisserie or other leftover chicken); 2 Tbsps soy sauce; 1 Tbsp sugar, divided; 3 Tbsps water

Chicken Summer Rolls requires about 30 minutes from start to finish. This recipe makes 4 servings with 514 calories, 31g of protein, and 22g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have cucumber, brown, medium-large carrot, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. It works well as an affordable hor d'oeuvre.

Instructions

These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling. They're gluten-free, but anyone -- even adults -- will love them.

Ingredients you will need

Roll

Rice

Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until sugar dissolves.

Ingredients you will need

Rice Vinegar

Sugar

Equipment you will use

Whisk

Bowl

Add chicken and carrot, season with salt to taste, set aside.

Ingredients you will need

Whole Chicken

Carrot

Salt

Fill a large bowl with warm water. 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).

Ingredients you will need

Spring Roll Wrappers

Water

Equipment you will use

Bowl

Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.

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Spread

Water

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Cutting Board

Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2-inch clear on edges.

Ingredients you will need

Spring Roll Wrappers

Lettuce

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.

Ingredients you will need

Mint

Cucumber

Green Onions

Whole Chicken

Lettuce

Carrot

Rice

Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal.

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Roll

Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls.

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Roll

Cut rolls in half and wrap in plastic wrap or place in an air-tight container.

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Roll

Wrap

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Plastic Wrap

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. Put sauce in sealed containers.

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Peanut Butter

Rice Vinegar

Soy Sauce

Sauce

Sugar

Water

Equipment you will use

Whisk

Bowl

Tuck rolls and sauce into a lunch sack with a cold pack and send off to school.

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Roll

Sauce

Equipment

Ingredients

Servings:

About Boston lettuce leaves 118milliliters

cooked brown or white rice 237milliliters

medium-large carrot, shredded (about 0

English cucumber or 1 kirby cucumber, peeled, julienned, about 1 cup 118milliliters

fresh mint leaves, basil or cilantro 118milliliters

chunky peanut butter 962-inchs

12 1/2-inch) rice paper wrappers (See Cook's note)59milliliters

rice vinegar, plus 1 to 2 tablespoons 118milliliters

scallions (white and green parts) finely chopped (about 473milliliters

shredded, cooked chicken (from a rotisserie or other leftover chicken)2Tbsps

soy sauce 1Tbsp

sugar, divided 3Tbsps

water

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Summer Rolls. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Le Grand Courtage Blanc de Blancs Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Le Grand Courtage Blanc de Blancs Brut

The bouquet presents hints of green apple, honeysuckle, and toasted brioche. On the palate, a delicate balance of dryness and acidity lingers with a bit of Meyer lemon, honeydew and soft floral notes. The Blanc de Blancs Brut is very cuisine and cocktail-friendly. Try it with savory hors d'oeuvres, buttered popcorn, creamy pasta dishes, fried chicken, spicy Asian dishes, seafood, fruit-based desserts or semi-soft cheese. Mix with elderflower or fruit liqueurs, or fresh juice and quality spirits for a light, refreshing sparkling cocktail.The Blend: Chardonnay imparts depth and complexity for the overall balance while Chenin Blanc lends citrus and hints of honey for a creamy texture. Colombard's higher acidity provides structure, length and a pleasant minerality that is supplemented by the Ugni Blanc's fruit profile. Grapes are sourced from quality terroirs in France, such as Burgundy and Loire Valley.