Chicken Summer Rolls

🛒 Ingredients

• Rice Paper Wrappers 30 g · 105 kcal
• Cooked Chicken Breast, shredded 60 g · 99 kcal
• Rice Vermicelli Noodles, cooked 90 g · 98 kcal
• Green Leaf Lettuce 30 g · 5 kcal
• Cucumber, julienned 30 g · 5 kcal
• Carrot, julienned 20 g · 8 kcal
• Fresh Mint Leaves 5 g · 4 kcal
• Fresh Cilantro 5 g · 1 kcal
• Creamy Peanut Butter 15 g · 90 kcal
• Hoisin Sauce 5 g · 10 kcal
• Soy Sauce 5 g · 3 kcal
• Lime Juice 3 g · 1 kcal
• Water 2 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the ingredients: Shred the cooked chicken breast. Cook the vermicelli noodles according to package instructions, then drain and rinse with cold water; set aside. Julienne the cucumber and carrot.
2. Prepare the peanut dipping sauce: In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, and a splash of water until smooth and creamy. Adjust consistency with more water if needed.
3. To assemble the rolls: Briefly dip one rice paper wrapper in warm water until pliable (about 10-15 seconds). Lay it flat on a clean, damp surface.
4. Arrange the fillings: Near the bottom edge of the wrapper, place a few pieces of lettuce, then a small amount of vermicelli, shredded chicken, cucumber, carrot, mint, and cilantro.
5. Fold the bottom edge of the wrapper up over the filling, then fold in the sides. Tightly roll from the bottom upwards to form a compact summer roll.
6. Repeat with remaining wrappers and fillings. Serve the chicken summer rolls immediately with the prepared peanut dipping sauce.