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Chicken Summer Rolls
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 37 mins
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Ingredients
for
8
- Ingredients
- 1 Tbsp Peanut oil
- 2 cloves garlic cloves (minced)
- 1 pc fresh ginger minced (1 1/2-inch)
- 1 tsp soy sauce
- 3 cups boneless, skinless Chicken breasts (cut into 1/2-inch pieces)
- 1 cup carrots (julienned)
- 1 cup Cucumber (seeded and julienned)
- 1 cup scallions (minced)
- 1 cup Mung bean sprouts
- 1 cup red Bell pepper (seeded and julienned)
- 4 Lettuce (finely chopped)
- ½ cup fresh Basil (chopped)
- ½ cup fresh cilantro (chopped)
- ¼ cup fresh mint (chopped)
- 16 Rice paper
Preparation steps
1.
Heat peanut oil, garlic, ginger root, and soy sauce in a wok or skillet over medium heat. Add chicken and cook until no longer pink inside, approximately 10-12 minutes. Remove from wok and set aside.
2.
Toss carrots, cucumber, scallions, bean sprouts, bell pepper, lettuce, basil, cilantro, and mint in a large bowl.
3.
Fill a large bowl with warm water. Dip one rice wrapper into the warm water for 1-2 seconds to soften. Do not over soak the rice paper wrappers. Gently shake off any excess water. Lay the wrapper flat. Place chicken and vegetable filling slightly off-center on the rice paper, leaving about 2 inches uncovered on each side. Fold the sides inward, and tightly roll the wrapper. Repeat the process with the remaining ingredients.
4.
Cut into pieces and serve with your favorite dipping sauce.
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