Chicken Summer Rolls

4 servings


30 minutes

total time


1/4 cup rice vinegar, plus 1 to 2 tablespoons

4 teaspoons sugar, divided

2 cups shredded, cooked chicken (from a rotisserie or other leftover chicken)

1 medium-large carrot, shredded (about 1 cup)

Kosher salt

12 (8 1/2-inch) rice paper wrappers (See Cook's Note)

About 12 Boston lettuce leaves

1/3 English cucumber or 1 kirby cucumber, peeled, julienned, about 1 cup

4 scallions (white and green parts) finely chopped (about 1/2 cup)

1/2 cup fresh mint leaves, basil or cilantro

1/2 cup cooked brown or white rice

1/2 cup chunky peanut butter

2 tablespoons soy sauce


Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside.

Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.

Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice.

Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half.

Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately.


Serving Size



342 calorie

Total Fat

13 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat



40 mg


823 mg

Total Carbohydrate

36 g

Dietary Fiber

3 g

Total Sugars

7 g


22 g

4 servings


30 minutes

total time
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