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Summer RollsSummer Rolls
Summer 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 - NORTHEAST MINNEAPOLIS
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

Shop Ingredients

Makes 16 servings
FOR SUMMER ROLLS: ½ (3 ¾-ounce) package cellophane or rice vermicelli noodles
China Bowl Rice Sticks
China Bowl Rice Sticks, 7 Ounce
$7.49$1.07/oz
16 spring roll wrappers
Blue Dragon Spring Roll Wrappers
Blue Dragon Spring Roll Wrappers, 4.7 Ounce
$3.77$0.80/oz
1 large head Boston lettuce, leaves separated
Little Leaf Farms Sweet Baby Butter Leaf Lettuce
Little Leaf Farms Sweet Baby Butter Leaf Lettuce, 4 Ounce
$4.19$1.05/oz
¾ cup coarsely grated carrot
Bolthouse Farms Matchstix Carrots
Bolthouse Farms Matchstix Carrots, 10 Ounce
$2.69$0.27/oz
¾ cup finely julienned English cucumber
English Cucumbers
English Cucumbers, 1 Each
$3.19
2 cups shredded L&B Rotisserie Chicken or L&B Pulled Chicken
L&B Cold Classic Rotisserie Chicken
L&B Cold Classic Rotisserie Chicken, 32 Ounce
$8.99$0.28/oz
½ cup coarsely chopped fresh cilantro
Fresh Cilantro Bunch
Fresh Cilantro Bunch, 1 Each
$2.19
½ cup thinly sliced green onion
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.69
â…“ cup finely julienned radish
Daikon Radish
Daikon Radish, 1.25 Pound
$5.24 avg/ea$4.19/lb
FOR ASIAN DIPPING SAUCE: ½ cup rice vinegar
Nakano Rice Vinegar
Nakano Rice Vinegar, 12 Ounce
$4.79$0.40/oz
½ cup sugar
Crystal Granulated Sugar
Crystal Granulated Sugar, 4 Pound
$4.39$1.10/lb
2 tablespoons oyster sauce
Ka-Me Oyster Sauce
Ka-Me Oyster Sauce, 7 Ounce
$5.59$0.80/oz
2 teaspoons soy sauce
San-J No Soy Tamari Brewed Soy Sauce
San-J No Soy Tamari Brewed Soy Sauce, 10 Ounce
$7.69$0.77/oz
1 teaspoon minced garlic
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.44 avg/ea$7.19/lb
1 teaspoon sesame oil
International Collection Sesame Oil
International Collection Sesame Oil, 8.45 Ounce
$11.29$1.34/oz
¼ teaspoon crushed red pepper flakes
L&B Crushed Red Pepper Flakes
L&B Crushed Red Pepper Flakes, 1.5 Ounce
$6.39$4.26/oz
1 green onion, thinly sliced
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.69

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.