Summer Rolls
These fresh spring rolls are packed with summery veggies and made easy with L&B Rotisserie Chicken.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Summer Rolls
Prep Time45 Minutes
Servings16
0Ingredients
FOR SUMMER ROLLS: ½ (3 ¾-ounce) package cellophane 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 L&B Shredded 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
- FOR SUMMER ROLLS: Soak cellophane noodles in hot water for 15 minutes; drain well and snip into 2-inch lengths. Keep covered with moist paper towel until ready to use.
- 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.
- 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.
- 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.
- Arrange in a 9×13-inch baking pan. Cover with moist paper towel and plastic wrap; serve immediately or refrigerate up to 3 hours.
- To serve: Bring rolls to room temperature (no longer than 1 hour). Cut in half diagonally; serve with Asian Dipping Sauce.
- FOR ASIAN DIPPING SAUCE: Add all ingredients to a medium bowl; whisk to combine. Serve immediately.
45 minutes
Prep Time
0 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Thai Kitchen Vermicelli Style Thin Rice Noodles, 8.8 Ounce
$7.89$0.90/oz
Blue Dragon Spring Roll Wrappers, 4.7 Ounce
$3.89$0.83/oz
Green Butter Lettuce Head, 1 Each
$2.99
Bolthouse Farms Matchstix Carrots, 10 Ounce
$2.49$0.25/oz
Hot House English Cucumbers, 1 Each
Huge Deal
$1.99 was $2.99
L&B Cold Classic Rotisserie Chicken, 28 Ounce
$8.99$0.32/oz
Fresh Cilantro Bunch, 1 Each
$1.99
Green Onions Bunched, 1 Each
$1.49
Daikon Radish, 1.25 Pound
$4.99 avg/ea$3.99/lb
Nakano Rice Vinegar, 12 Ounce
$4.69$0.39/oz
Crystal Granulated Sugar, 4 Pound
$4.29$1.07/lb
Ka-Me Oyster Sauce, 7 Ounce
$4.99$0.71/oz
San-J Organic Wheat Free Tamari Soy Sauce, 10 Ounce
$6.89$0.69/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
International Collection Sesame Oil, 8.45 Ounce
$10.89$1.29/oz
L&B Crushed Red Pepper Flakes, 1.5 Ounce
$6.19$4.13/oz
Green Onions Bunched, 1 Each
$1.49
Directions
- FOR SUMMER ROLLS: Soak cellophane noodles in hot water for 15 minutes; drain well and snip into 2-inch lengths. Keep covered with moist paper towel until ready to use.
- 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.
- 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.
- 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.
- Arrange in a 9×13-inch baking pan. Cover with moist paper towel and plastic wrap; serve immediately or refrigerate up to 3 hours.
- To serve: Bring rolls to room temperature (no longer than 1 hour). Cut in half diagonally; serve with Asian Dipping Sauce.
- FOR ASIAN DIPPING SAUCE: Add all ingredients to a medium bowl; whisk to combine. Serve immediately.