Fresh Vietnamese Summer Rolls with BBQ Chicken and Chili-Lime Dip
1 hour
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About Fresh Vietnamese Summer Rolls with BBQ Chicken and Chili-Lime Dip
Dive into a refreshing explosion of Vietnamese flavors with these vibrant Summer Rolls! Imagine tender BBQ chicken, crisp julienned vegetables, and crunchy peanuts all harmoniously wrapped in delicate rice paper.These healthy and satisfying rolls are a delightful symphony of textures, made even more irresistible with a zesty chili-lime dipping sauce. Perfect for a light lunch, appetizer, or snack, they're bursting with freshness.Surprisingly easy to assemble, these flavor-packed rolls are guaranteed to be a crowd-pleaser at your next gathering. Get ready for a taste of summer!
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Recipe Time & More
Prep40 minutes
Cook20 minutes
Total1 hour
Ingredients
For the Summer Rolls
- 5.5 sheet Rice Paper Wrappers
- 1 cup Barbecued Chicken shredded
- 1 cup Carrots julienned
- 1 cup French Beans green, julienned
- 1 cup Bell Peppers any color, julienned
- 1/2 cup Coarsely Peanuts crushed
For the Chili-Lime Dipping Sauce
- 1 Lime juiced
- 1 tbsp Fish Sauce
- Chili Sauce to taste, sweet
Instructions
- In a large bowl, combine the shredded barbecue chicken, julienned carrots, French green beans, bell pepper, and coarsely crushed peanuts. This mixture will be the filling for your summer rolls.
- Fill a shallow dish with lukewarm water. Submerge one rice paper wrapper in the water for 15-20 seconds, or until softened. Briefly soaking the rice paper makes it pliable for rolling.
- Place the softened rice paper wrapper on a clean, damp kitchen towel or cutting board. Arrange about ¼ cup of the chicken and vegetable filling in a horizontal line across the center of the wrapper, leaving about two inches of space at the bottom edge. Fold the bottom edge of the wrapper over the filling, then fold in the sides. Tightly roll the wrapper away from you to create a neat cylinder.
- In a small bowl, whisk together the lime juice, fish sauce, and sweet chili sauce. Adjust the amount of sweet chili sauce to your preferred level of spiciness. Serve the summer rolls immediately with the chili-lime dipping sauce.
Recipe Notes
Good To Know
- Use two rice paper rolls per roll to prevent tearing.
- Dip the rice paper one at a time in lukewarm water for just a few seconds. Over-soaking makes them too sticky and prone to tearing.
- Assemble each parcel quickly to avoid the wrappers becoming unmanageable.
- For a vegetarian/vegan option, substitute the chicken with firm tofu or tempeh marinated in soy sauce, and replace fish sauce with soy sauce in the dipping sauce.
- Serve on a bed of lettuce and garnish with fresh herbs like Thai basil or cilantro.
Expert Tips
- For added texture and flavor, consider adding finely chopped vegetables like carrots, cucumber, or bell peppers to your rolls.
- If you're short on time, pre-shredded vegetables or coleslaw mix can be a convenient shortcut.
- Don't be afraid to experiment with different dipping sauces. Peanut sauce, hoisin sauce, or even a simple sweet chili sauce can complement these rolls beautifully.
Storage Instructions
- These rice paper rolls are best enjoyed fresh. However, leftover filling can be stored separately in an airtight container in the refrigerator for up to 2 days.
- Store leftover rice paper wrappers in an airtight container or resealable bag at room temperature to prevent them from drying out.
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Recipe Nutrition
Calories: 634kcalCarbohydrates: 100gProtein: 16gFat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gFiber: 8gSugar: 9g
Jyothi Varne
Articles: 31
4 Comments
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I’m eager to make this recipe!
This looks so good! Can’t wait to cook it.
Great recipe! I’m eager to try it.
I’m in love with this recipe already!