Chicken Summer Rolls with Peanut Dip
Fresh, no-fry rice paper rolls with poached chicken, soft cabbage and herbs, dipped in a light powdered-peanut sauce.
Prep time
30 min
Cook time
15 min
Makes 4 servings
ChickenNo-cookLow-fatGluten-free option
Chicken Summer Rolls with Peanut Dip
Prep: 30 minCook: 15 minTotal: 45 min
Ingredients
For the rolls
- 1 lb chicken breast
- 12 rice paper wrappers
- 2 cups cabbage, shredded and lightly steamed
- 1 carrot, julienned
- 1 cucumber, cut into thin sticks
- ½ cup fresh basil leaves
- ½ cup fresh cilantro
For the sauce
- Light Peanut Dip (see sauce recipe)
Instructions
For the filling
- 1Cover chicken with water in a pot, bring to a gentle simmer and poach 12–15 minutes until 165°F. Cool and slice thin.
- 2Steam cabbage 3–4 minutes until just soft. Cool.
For the rolls
- 3Dip one rice paper wrapper in warm water for 10 seconds; lay flat on a damp board.
- 4Layer herbs, chicken, cabbage, carrot and cucumber in the lower third. Fold the bottom up, fold in the sides, and roll snugly.
Plating
- 5Halve the rolls on the diagonal and serve with Light Peanut Dip.