The crunchy Vietnamese-style rolls are healthy and light but we stuff them with actual rice here instead of the usual rice noodles so they are a bit heartier and more filling. Make the dish gluten-free by using tamari (or another gluten-free alternative) instead of regular soy sauce in the peanut dipping sauce.
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 rolls or 3 to 4 servings |
Ingredients
- 1/4 cup rice vinegar, plus 1 to 2 tablespoons
- 4 teaspoons sugar, divided
- 2 cups shredded, cooked chicken (from a rotisserie or other leftover chicken)
- 1 medium-large carrot, shredded (about 1 cup)
- Kosher salt
- 12 (8 1/2-inch) rice paper wrappers (See Cook’s Note)
- About 12 Boston lettuce leaves
- 1/3 English cucumber or 1 kirby cucumber, peeled, julienned, about 1 cup
- 4 scallions (white and green parts) finely chopped (about 1/2 cup)
- 1/2 cup fresh mint leaves, basil or cilantro
- 1/2 cup cooked brown or white rice
- 1/2 cup chunky peanut butter
- 2 tablespoons soy sauce
Instructions
- Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside.
- Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.
- Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice.
- Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half.
- Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately.
Nutrition Facts
| Calories | 342 calorie |
| Total Fat | 13 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 40 milligrams |
| Sodium | 823 milligrams |
| Carbohydrates | 36 grams |
| Dietary Fiber | 3 grams |
| Protein | 22 grams |
| Sugar | 7 grams |
Reviews
Delicious……Labor intensive…..BUT Delicious. I’m sure with a few more tries, we will get the hang of the rice paper wrappers. My husband and I enjoy cooking together. This was a wonderful light summer meal.
Great!!! Simple and delicious my 6 yr old son and 11 yr old daughter loved them!!
Very yummy! My rolls were smaller (6 inch) and I’m not as good at rolling them as I would like. So they kinda fell apart and we ate it more like a salad. Still, will try again and will work on my rolling technique!
Took more time than I would have liked. It was light and fresh. Peanut butter dip was not my favorite. I end up throwing it out and dipping rolls in ranch dressing. Overall I enjoyed it.
Not bad, but not a whole lot of flavor, rather mild for us spicy folks.
It was so good
I had some leftover Tom Ka Gai broth that I cooked the rice in. I like the filling aspect of the rice as I didn’t have a lot of chicken. Rolling the ingredients up nice and tight is an important detail. And I put some sweet and spicy Thai Chile sauce right in the roll.
If you are new to gluten free cooking, don’t forget to find a gluten free soy sauce. Otherwise a great meal.
My 12 yr old daughter and I made these for our lunch and we both absolutely loved them. Fresh, easy to make and very filling.
We’ve made this 3 times now! It’s so good!!! My whole family loves this recipe. I usually make a little extra, store with wet paper towels and have a perfect lunch the next day! I wish I could give this recipe more than 5 stars.