Chicken Summer Rolls
Coming up with new and exciting recipes for kids to take to school can be tough. Picky eaters, special diets, food allergies….if that’s you, you really need to think outside the box (the lunch box, that is) when you’re making their meals so things don’t get boring for your little ones. For example, I know several kids who, for a variety of reasons, are on gluten free diets these days. That adds a whole creative dynamic to their parents culinary situation. So, I came up with these summer rolls which I think are perfect lunch treat for those who need to avoid gluten.
These rolls are filled with protein and vegetables and then wrapped tightly with a light and airy rice paper that makes them fun for kids to eat. Part of the treat is the nutty Asian-inspired dipping sauce they can dip the rolls in. Kenya likes the sauce so much he always tries to drink it out of the container like a soup. Classy!
Chicken Summer Rolls (makes 10 rolls)
2 Cups Chicken, cooked and shredded
1 Medium Carrot, julienned
1 Persian or 1/3 English Cucumber, julienned
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
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 if sending you little one to school or serve.
**Cook’s Note: Rice paper wrappers can be found in Asian markets and at gourmet stores. Soak and work with only 1 rice wrapper at a time because wrappers will stick together and won’t be easy to work with if they absorb too much water. If not served right away, keep rolls tightly covered to prevent the rice wrappers from drying out.
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.
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So good and alot easier than I thought it would be. Will make great lunches
I used a little bit of honey for the dipping sauce.
I love rice rolls but the sauce is not gluten free unless you specify wheat free soy sauce.
Ohhhh, these look fabulous!! So yummy!! Going to share on FB page! @littleislandstu Thank you
My brother-in-law is from Loas and his family showed us how to make something very similar–the biggest difference is we use cilantro instead of basil. LOVE THEM. I will even eat these for breakfast
Never made a sauce for them, though so this could add an entirely new level of amazing to these.
Is it possible that the dipping sauce values for water and soy sauce are switched. I needed to add extra water to mine, and it was really soy-salty. At any rate, great recipe, but next time I think I’ll flip those values.
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