Description
Light and refreshing chicken summer rolls filled with fresh herbs, crisp vegetables, and tender poached chicken, served with a flavorful sesame dipping sauce. Perfect for warm days or as an elegant appetizer.
Ingredients
- For the Rolls:
- ½ lb boneless, skinless chicken breast
- 4 cups water
- 1 tsp kosher salt
- 2 tbsp sake (optional)
- 2 green onions
- 1 knob fresh ginger (sliced)
- 1 carrot, julienned
- 2 Japanese or Persian cucumbers, julienned
- 5 butter lettuce leaves
- 1 bunch cilantro
- 2 sprigs mint leaves
- 10 rice paper wrappers
- For the Sesame Dipping Sauce:
- 2 tbsp toasted white sesame seeds
- ½ inch ginger, grated
- 1–2 cloves garlic, grated
- 3 tbsp sugar
- 3 tbsp soy sauce
- 2 tbsp rice vinegar (unseasoned)
- 2 tsp toasted sesame oil
- 1 tsp Japanese chili oil (La-Yu)
Instructions
- Cook the Chicken: Bring water, sake, salt, ginger slices, and green onions to a boil. Add chicken, reduce heat, cover, and simmer for 15 minutes. Remove chicken and let it cool, then shred into thin strips.
- Prepare the Sauce: Crush toasted sesame seeds. Mix all dipping sauce ingredients in a small bowl and adjust sweetness or spice to taste.
- Prep the Veggies & Herbs: Julienne the carrots and cucumbers. Rinse and dry lettuce, cilantro, and mint leaves.
- Assemble the Rolls: Soak a rice paper wrapper in warm water for about 10 seconds until soft. Place on a damp surface and layer with lettuce, chicken, vegetables, and herbs. Roll tightly, folding in the sides.
- Serve: Slice each roll in halves or thirds. Serve immediately with the sesame dipping sauce on the side.
Notes
You can substitute shrimp or tofu for the chicken. Rolls are best enjoyed fresh but can be stored for up to 1 day wrapped in damp paper towels and plastic wrap.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Light Meal
- Method: Poached / Rolled
- Cuisine: Vietnamese-Inspired / Asian Fusion