Chicken Summer Rolls
These chicken summer rolls blend vibrant veggies, lean ground chicken, and fresh herbs wrapped in rice paper for a healthy, gluten-free, and customizable fresh spring rolls recipe that everyone will enjoy.
Ingredients
- Olive oil spray
- 1 small shallot, chopped
- 1 pound 93% lean ground chicken
- 3 tablespoons soy sauce or gluten-free Tamari
- 3 tablespoons fresh lime juice
- 1 tablespoon sambal oelek (omit if you don’t like spice)
- 1/4 cup minced fresh mint leaves
- 2 cups cabbage and carrot slaw mix
- 8 (8-inch) round rice paper sheets
- 16 fresh basil leaves
- 1/4 cup hoisin sauce, mixed with 1/4 cup cold water
Instructions
- Heat a large skillet over high heat. When hot, spray with oil, then add the ground chicken. Cook for 5 to 6 minutes, breaking it up with a spatula, until no longer pink.
- Stir in the chopped shallots and cook for 2 to 3 minutes until softened.
- Add soy sauce, lime juice, and sambal oelek. Cook for 1 minute, then remove from heat. Stir in the fresh mint.
- Fill a large, shallow dish with 1 inch of hot water. Soak one rice paper sheet for 30 seconds until soft and pliable. Place on a flat surface.
- Arrange 2 basil leaves on the upper third of the rice wrapper. On the lower third, add 1/3 cup of the chicken mixture and 1/4 cup of slaw.
- Fold the sides of the rice paper over the filling, then roll up tightly like a jelly roll. Press the seam to seal.
- Place the roll seam-side down on a serving platter. Cover with a damp towel to keep it from drying out. Repeat with remaining wrappers and fillings.
- Mix the hoisin sauce with cold water in a small bowl and serve alongside the rolls for dipping.
Notes
Store leftover rolls in an airtight container with a damp paper towel to maintain freshness for up to 24 hours. For variety, experiment with shrimp or pork as alternative proteins.