One of my favorite things to order at a Vietnamese restaurant (especially Nam Nam Cafe here in Louisville) is the summer roll. This roll isn’t deep fried. Those are spring rolls, imperial rolls, etc. My thighs don’t need anything that’s been swimming in a pool of boiling fat. Nope. I prefer these anyway!
They also come with a side of peanut dipping sauce. OOoh, the peanut sauce. Can’t go without that! SO instead of making a full fatty-fat version, I’m lightening it up … and it’s SO GOOD! I may bring my own to the restaurant next time. …. Ok, I kid, I kid … but seriously. I’ve narrowed down the ingredient list to 3. That’s all you need.
These rolls are fresh and perfect for a light, summertime lunch. Or serve it along side this for dinner. It may seem intimidating with the rice paper, but once you get the hang of it, it can be very forgiving. This is also a work quick-type of recipe, so be sure to have everything ready to go! So with that said, let’s go!
After prepping everything, here’s how to put it together.
Soften the rice paper by placing it in a dish of water (I used a plate with high sides) for 5-10 seconds.
Lay out the rice paper on a cutting board and start loading it (on the side closest to you) with the goodies: lettuce, chicken, scallions and broccoli slaw, then the noodles.
Now the fun part. Start by rolling and tucking the filling in. Roll about less than half way, tuck in the sides and roll all the way up. Here’s a diagram that should help.
Also, I normally wouldn’t cut these in half, but I wanted you all to see how gorgeous they were inside.
BOOM. Summer Rolls made at home. Woohoo!
Chicken Summer Rolls with Skinny Peanut Sauce
CHICKEN SUMMER ROLLS:
• 1 chicken breast (about 7-8oz cooked)
• 4oz vermicelli rice noodles
• mix lettuce (or lettuce of choice)
• broccoli slaw
• 8 scallions (using the green part cut to length) (optional)
• 8 rice paper wrappers
SKINNY PEANUT SAUCE:
• 1/4 cup PB2 powder
• 2 tbsp light coconut milk (canned)
• 2 tbsp bragg’s liquid aminos (or low sodium soy sauce)
• Start by cutting the chicken breast in half, salt and peppering each side.
• Place the chicken in a skillet. Before flipping, put a few dashes of aminos/soy sauce onto each piece.
• When the chicken is done, remove from the skillet and set aside to cool.
• Once cool, cut into small strips.
• Meanwhile, bring a pot of water to boil.
• Add the vermicelli noodles and cook for 6-8 minutes.
• Drain and run under cold water for 1 minute.
• Set up a station with the chicken, noodles, broccoli slaw, green scallion and lettuce.
• Place rice paper wrapper in water for 5-10 seconds.
• Lay it onto a cutting board.
• Place 1/8th of chicken and 1/8 of the noodles along with a pinch of lettuce, broccoli slaw and a scallion on the wrapper on the end closest to you.
• Roll half way up, tucking the insides tightly.
• Fold in both ends and roll all the way up. Repeat with the other 7.
• Enjoy immediately dunked in peanut sauce!
••OR wrap each roll separately in plastic wrap and store in the fridge for later noshing.
SKINNY PEANUT SAUCE:
• Combine all ingredients, adding the liquid aminos/soy sauce 1T at a time (to ensure salt level/taste)
• Store in the fridge.