I enjoy eating chicken salad sandwiches, but every now and then I’ll create this low-carb, gluten-free summer roll variation for a change of pace. A straightforward chicken salad made with leftover chicken is encased in a flexible rice wrapper with crunchy, vibrant vegetables and then topped with a delectable herb aioli. So compelling! Kids can do this as a fun summer cooking project.
| Prep Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 3 |
| Yield: | 6 rolls |
Ingredients
- ½ pound shredded cooked chicken
- 2 tablespoons minced red onion
- ¼ cup thinly sliced celery
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground cumin
- ¼ cup mayonnaise
- 6 small rice paper sheets
- 12 slices ripe avocado
- ½ cup thinly sliced red bell pepper strips
- ½ medium English cucumber, cut into strips
- ½ cup julienned carrot
- 2 cups chopped hearts of romaine lettuce
- ⅓ cup mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons chopped fresh tarragon
- 2 teaspoons finely sliced fresh basil
- 1 clove garlic, crushed
- salt and freshly ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
- Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
- Serve summer rolls with dipping sauce on the side.
- 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.
Nutrition Facts
| Calories | 648 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 10 g |
| Protein | 25 g |
| Saturated Fat | 9 g |
| Sodium | 317 mg |
| Sugars | 4 g |
| Fat | 55 g |
| Unsaturated Fat | 0 g |
Reviews
I made this as directed, and found it to be a good light lunch on a hot summer day. The rice paper took a little practice getting use to using, but it quickly became a “picture worthy” dish. Suitable for lunch, a light dinner or an appetizer.
Salad was tasty. Rice paper terrible. First neither chef John nor manufacturer cautioned to moisten one paper at a time. They stick together. Rice paper is rubbery. Terrible means of making a wrap. I used pita pockets for rest of salad. Best choice. Also added some feta cheese.
I just made these! They turned out really amazing. Don’t skip the dip it makes everything taste a lot better!