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Chicken Salad Rolls with Miso Tarragon Dipping Sauce

Fresh salad rolls filled with chicken, herbs, and crisp vegetables served with a tangy miso-tarragon dipping sauce.
Prep Time1 hour
Total Time1 hour
Servings: 10 servings

Ingredients

  • 5 ounces uncooked vermicelli noodles
  • 1 large carrot ribboned or cut into matchsticks
  • 1 avocado thinly sliced
  • 1/3 cup cucumber thinly sliced
  • handful chives
  • 1/2 cup mint packed, chopped
  • 1/2 cup basil packed, torn
  • 1/2 butter leaf lettuce
  • 2 cups cooked chicken shredded into smaller pieces
  • 1 pack rice paper about 8.5" size
  • 1 tablespoon tarragon finely chopped
  • 4 tablespoons sour cream
  • 4 tablespoons mayonnaise
  • 4 teaspoons miso paste or to taste
  • 2 teaspoons lemon juice
  • 1 clove garlic minced
  • pepper to taste

Instructions

  • Make the dipping sauce: in a small bowl whisk together sour cream, mayonnaise, miso paste, lemon juice, minced garlic, and chopped tarragon until smooth; season with pepper and refrigerate until ready to serve.
  • Cook the vermicelli according to package instructions, drain in a colander, rinse with cool water, and transfer to a large bowl.
  • Prepare the vegetables and herbs: ribbon or julienne the carrot, thinly slice the avocado and cucumber, chop the mint, tear the basil, and pick the chives.
  • Fill a large shallow bowl with cool water. Submerge one rice paper sheet briefly until pliable, then lay it flat on your work surface.
  • Assemble the roll: place a portion of vermicelli, lettuce, shredded chicken, carrot, cucumber, avocado, and herbs across the bottom third of the rice paper.
  • Fold the sides of the rice paper in over the filling, then fold the top down to lightly touch the filling and roll away from you, tucking the filling in as you go to make a firm roll without tearing the paper.
  • Repeat with remaining wrappers and filling. Serve the rolls whole or halved with the miso-tarragon dipping sauce.

Equipment

  • Large Bowl
  • Small Bowl
  • Pot
  • Colander
  • peeler or knife
  • Cutting Board
  • kitchen tongs or hands

Notes

  • This recipe yields at least 10 rolls depending on stuffing amount.
  • Quantities are generous for two adults as entrees.
  • Assembling speed affects total prep time.
  • If new to salad rolls, allow extra time to practice rolling.