Chicken Summer Vietnamese Rolls2015-11-30
- Servings : 4-6
These crunchy Vietnamese-style rolls are healthy and light. They’re also gluten-free.
TIP: Use a peeler to shave the cucumber into ribbons.
- 1/4 cup rice vinegar, plus 1 to 2 tablespoons
- 1 tablespoon sugar, divided
- 1/4 cup cooked chicken breast, sliced thinly
- 1 medium-large carrot, shredded
- 2 red peppers, very thinly sliced
- ¼ red cabbage, shredded
- 14 rice paper wrappers
- ¼ cucumber, julienned or made into ribbons
- 4 Spring onions, finely chopped
- ¼ cup fresh mint leaves or coriander
- 14 butter lettuce leaves
- ½ cup chunky peanut butter
- 2 tablespoons soy sauce
- 3 tablespoons water
Whisk ¼ cup rice vinegar with 2 teaspoons sugar in a medium bowl until sugar dissolves. Add chicken and carrot, season with salt to taste, set aside.
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). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water. Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2-inch clear on edges. Place about 1/3 cup chicken and carrot mixture on the lettuce, top with 2 to 3 pieces cucumber, red pepper, cabbage spring onions and fresh herb of your choice.
Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut rolls in half and wrap in plastic wrap or place in an air-tight container.
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.
To serve: cut on the diagonal and serve with the peanut dipping sauce. Add chopped chilli, if desired. (not pictured).