Summer Rolls with Chicken Salad

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Summer Rolls with Chicken Salad
  1. Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.

  2. Working one at a time, dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.

  3. Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.

  4. Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.

  5. Serve summer rolls with dipping sauce on the side.


Chef’s Notes:

I usually used leftover roast chicken but poached chicken works well too. Use this chicken salad recipe or substitute your favorite.

You can use 6 large wrappers instead of 12 small ones.

If making ahead, place on a plate or tray lined with barely damp, extremely well-squeezed out paper towels, and cover with plastic wrap. Finished rolls are very sticky, so make sure if storing in fridge each one is separated with plastic wrap, or a piece of barely damp paper towel. They’ll keep this way overnight in the refrigerator.
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