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Chicken Salad Summer Rolls
Chicken Salad Summer Rolls
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Prep Time:
40 minutes
Total Time:
70 minutes
Leftover chicken salad wrapped with veggies in a rice wrapper, served with herb aioli.
Ingredients:
  • 0.5 pound shredded cooked chicken
  • 2 tablespoons minced red onion
  • 0.25 cup thinly sliced celery
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 0.25 teaspoon smoked paprika
  • 0.125 teaspoon ground cumin
  • 0.25 cup mayonnaise
  • 6 small rice paper sheets
  • 12 slices ripe avocado
  • 0.5 cup thinly sliced red bell pepper strips
  • 0.5 medium English cucumber, cut into strips
  • 0.5 cup julienned carrot
  • 2 cups chopped hearts of romaine lettuce
  • 0.33333334326744 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons chopped fresh tarragon
  • 2 teaspoons finely sliced fresh basil
Instructions:
  • Combine the chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise in a bowl, mixing until fully incorporated. Chill in the refrigerator for at least 30 minutes before serving.
  • Individually, submerge a rice paper into cold water until it begins to soften. Gently remove excess water and place on a flat surface. Add 2 avocado slices in the middle, around 1 inch from the edge nearest to you. Arrange bell pepper, cucumber, and carrot on top, layer with 1/4 cup of chicken salad, and finish with lettuce.
  • Start by rolling up the end of the nearest rice paper wrapper, gently stretching it and tucking in the sides. Then, wet another wrapper and wrap it around the first one. Finally, wrap the summer roll in slightly damp paper towels and seal it with plastic wrap while preparing the remaining 5 rolls.
  • Combine mayo, lemon juice, tarragon, basil, garlic, salt, and pepper to create a flavorful dipping sauce.
  • Present summer rolls with a side of dipping sauce.

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