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Chicken Summer Rolls

Fresh rice-paper rolls filled with savory ground chicken, herbs, and slaw served with hoisin dipping sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • olive oil spray
  • 1 small shallot chopped
  • 1 pound 93% lean ground chicken
  • 3 tablespoons soy sauce or gluten-free tamari
  • 3 tablespoons fresh lime juice
  • 1 tablespoon sambal oelek omit if you don't like spice
  • 1/4 cup minced fresh mint leaves
  • 2 cups cabbage and carrot slaw mix use purple and white cabbage for more color
  • 8 8-inch round rice paper sheets
  • 16 fresh basil leaves
  • 1/4 cup hoisin sauce mixed with 1/4 cup cold water for dipping

Instructions

  • Heat a large skillet over high heat and spray lightly with olive oil.
  • Add the ground chicken and cook, breaking it up with a spatula, for 5 to 6 minutes until no longer pink.
  • Stir in the chopped shallot and cook 2 to 3 minutes more until softened.
  • Add the soy sauce (or tamari), fresh lime juice, and sambal oelek; cook 1 minute more, then remove from heat and stir in the minced fresh mint.
  • Pour hot water to a depth of 1 inch in a large, shallow dish.
  • Dip one rice paper sheet into the water and let it stand about 30 seconds or just until soft, then transfer to a flat surface.
  • Arrange 2 basil leaves on the top third of the sheet, place about 1/3 cup of the chicken mixture on the bottom third, and top with about 1/4 cup slaw.
  • Fold the sides of the rice paper over the filling, then roll from the filled side up jelly-roll style and press the seam to seal; place seam-side down on a serving platter and cover to prevent drying.
  • Repeat the dipping and filling process with the remaining sheets, basil, chicken mixture, and slaw.
  • Stir the hoisin and 1/4 cup cold water together in a small bowl and serve alongside the rolls as a dipping sauce.

Equipment

  • Large Skillet
  • Spatula
  • large shallow dish
  • Measuring Cups and Spoons
  • Small Bowl
  • Serving Platter

Notes

  • Use gluten-free tamari if avoiding gluten.
  • Do not over-soak rice papers or they will tear.
  • Prepare the dipping sauce just before serving for best texture.
  • Keep finished rolls covered to prevent drying.