I love chicken salad sandwiches but every once in a while for a change of pace will do this gluten-free, low-carb summer roll version, which is as fun to make as it is to eat! 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. So addicting! This is a great summertime culinary project for kids.
Prep Time::40 mins
Additional Time::30 mins
Total Time:: 1 hr 10 mins
Servings::3
Yield::6 rolls
Ingredients
For the Chicken Salad:
½ pound shredded cooked chicken
2 tablespoons minced red onion
¼ cup thinly sliced celery
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ teaspoon smoked paprika
⅛ teaspoon ground cumin
¼ cup mayonnaise
For the Rolls:
6 small rice paper sheets
12 slices ripe avocado
½ cup thinly sliced red bell pepper strips
½ medium English cucumber, cut into strips
½ cup julienned carrot
2 cups chopped hearts of romaine lettuce
For the Optional Dipping Sauce:
⅓ cup mayonnaise
1 tablespoon lemon juice
2 teaspoons chopped fresh tarragon
2 teaspoons finely sliced fresh basil
1 clove garlic, crushed
salt and freshly ground black pepper to taste
Directions
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.
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.
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.
Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
Serve summer rolls with dipping sauce on the side.
Unknown Chef's Notes:
I usually used leftover roast chicken but poached chicken works well too. Use this chicken salad recipe or substitute your favorite.
You can use 6 large wrappers instead of 12 small ones.
If making ahead, place on a plate or tray lined with barely damp, extremely well-squeezed out paper towels, and cover with plastic wrap. Finished rolls are very sticky, so make sure if storing in fridge each one is separated with plastic wrap, or a piece of barely damp paper towel. They'll keep this way overnight in the refrigerator.