Chicken Summer Rolls

Chicken Summer Rolls

These tasty Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling. They're gluten-free, but anyone will love them.


1/4 cup rice vinegar, plus 1 to 2 tablespoons

1 tablespoon sugar, divided

2 cups shredded, cooked chicken (from a rotisserie or other leftover chicken)

1 medium-large carrot, shredded (about 1 cup)

12 (8 1/2-inch) rice paper wrappers (See Cook's note)

1/3 English cucumber or 1 kirby cucumber, peeled, julienned, about 1 cup

4 scallions (white and green parts) finely chopped (about 1/2 cup)

1/2 cup fresh mint leaves, basil or cilantro

About 12 Boston lettuce leaves

1/2 cup cooked brown or white rice

1/2 cup chunky peanut butter

2 tablespoons soy sauce

3 tablespoons water

Recipe Originally Created By: Food Network

Thomas Cox Ivery Johnson Jr. 

1 comment

  • Erinn

    Hi! Could you please share the instructions for this recipe? Our family is excited to try! Thank you so much!

Leave a comment

Please note, comments must be approved before they are published