Chicken Salad Summer Rolls
Description
A basic chicken salad made with leftover chicken is wrapped with crunchy, colorful vegetables inside a flexible rice wrapper and then served alongside a delicious herb aioli.
Ingredients
•
1/2 pound shredded cooked chicken
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2 tablespoons minced red onion
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1/4 cup thinly sliced celery
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salt and freshly ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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1/4 teaspoon smoked paprika
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1/8 teaspoon ground cumin
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1/4 cup mayonnaise
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6 small rice paper sheets
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12 slices ripe avocado
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1/2 cup thinly sliced red bell pepper strips
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1/2 medium English cucumber, cut into strips
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1/2 cup julienned carrot
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2 cups chopped hearts of romaine lettuce
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1/3 cup mayonnaise
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1 tablespoon lemon juice
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2 teaspoons chopped fresh tarragon
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2 teaspoons finely sliced fresh basil
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1 clove garlic, crushed
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salt and freshly ground black pepper to taste
Directions
1
Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
2
Working one at a time, dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
3
Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
4
Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
5
Serve summer rolls with dipping sauce on the side.