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Summer RollsSummer Rolls

Summer Rolls

These fresh spring rolls are packed with summery veggies and made easy with L&B Rotisserie Chicken.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Summer Rolls
Summer Rolls
Prep Time45 Minutes
Servings16
0
Ingredients
FOR SUMMER ROLLS: ½ (3 ¾-ounce) package cellophane or rice vermicelli noodles
16 spring roll wrappers
1 large head Boston lettuce, leaves separated
¾ cup coarsely grated carrot
¾ cup finely julienned English cucumber
2 cups shredded L&B Rotisserie Chicken or L&B Pulled Chicken
½ cup coarsely chopped fresh cilantro
½ cup thinly sliced green onion
â…“ cup finely julienned radish
FOR ASIAN DIPPING SAUCE: ½ cup rice vinegar
½ cup sugar
2 tablespoons oyster sauce
2 teaspoons soy sauce
1 teaspoon minced garlic
1 teaspoon sesame oil
¼ teaspoon crushed red pepper flakes
1 green onion, thinly sliced
Directions
  1. FOR SUMMER ROLLS: Prepare noodles according to package directions; drain well and snip into 2-inch lengths. Keep covered with moist paper towel until ready to use.
  2. Dip one spring roll wrapper in warm water (about 5 seconds); remove and arrange between 2 moist paper towels. Repeat with remaining wrappers. Do not stack.
  3. Remove top towel from one wrapper. Arrange lettuce leaf on the bottom two-thirds of wrapper, leaving 1 inch on sides. Evenly divide and layer carrot, cucumber, chicken and noodles; top with cilantro, onion and radish.
  4. Starting with wrapper edge closest to you, fold edge up about 2 inches. Fold each end just to cover filling, then continue to roll. Repeat with remaining ingredients.
  5. Arrange in a 9×13-inch baking pan. Cover with moist paper towel and plastic wrap; serve immediately or refrigerate up to 3 hours.
  6. To serve: Bring rolls to room temperature (no longer than 1 hour). Cut in half diagonally; serve with Asian Dipping Sauce.
  7. FOR ASIAN DIPPING SAUCE: Add all ingredients to a medium bowl; whisk to combine. Serve immediately.

TIP: You can always substitute store-bought Asian dipping sauce(s) for the homemade version.

45 minutes
Prep Time
0 minutes
Cook Time
16
Servings

Directions

  1. FOR SUMMER ROLLS: Prepare noodles according to package directions; drain well and snip into 2-inch lengths. Keep covered with moist paper towel until ready to use.
  2. Dip one spring roll wrapper in warm water (about 5 seconds); remove and arrange between 2 moist paper towels. Repeat with remaining wrappers. Do not stack.
  3. Remove top towel from one wrapper. Arrange lettuce leaf on the bottom two-thirds of wrapper, leaving 1 inch on sides. Evenly divide and layer carrot, cucumber, chicken and noodles; top with cilantro, onion and radish.
  4. Starting with wrapper edge closest to you, fold edge up about 2 inches. Fold each end just to cover filling, then continue to roll. Repeat with remaining ingredients.
  5. Arrange in a 9×13-inch baking pan. Cover with moist paper towel and plastic wrap; serve immediately or refrigerate up to 3 hours.
  6. To serve: Bring rolls to room temperature (no longer than 1 hour). Cut in half diagonally; serve with Asian Dipping Sauce.
  7. FOR ASIAN DIPPING SAUCE: Add all ingredients to a medium bowl; whisk to combine. Serve immediately.

TIP: You can always substitute store-bought Asian dipping sauce(s) for the homemade version.