Chicken Summer Rolls

• total time: 54 minutes

Ingredients

I love Vietnamese food and all the fresh flavors and love making these summer rolls. With the hotter weather coming and seeing @smaller_sam.pcos recently make some, I started craving these again big time.

These are super light, fresh, crunchy, and ridiculously satisfying. Just 90 calories each (without sauce) but even better with the peanut sauce below. As always, if you are prioritizing protein, you can swap out the shrimp for things like cooked chicken, tofu, or even steak would work great.

Here is how I made them:

Ingredients (Makes 8 Rolls)

3/4lb chicken thighs seasoned per instructions below)

8 Rice paper sheets (35 cals each, grab them at Asian grocery or online)

A large handful of arugula or thinly sliced gem lettuce

1 Large red bell pepper, thinly sliced

2 Persian cucumbers, thinly sliced

1/2 large red onion, thinly sliced

1 large avocado, thinly sliced

Large handful of fresh cilantro

Directions

To make the Chicken:

1.Season 3/4lb chicken thighs with 1/2 tsp avocado oil, 1 tbsp rice vinegar, 1 tbsp soy sauce, salt, pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1/2 tbsp dried parsley or cilantro, 1/4 tsp cayenne pepper. Mix well.

Pop into the oven at 400F for 32 mins, or airfry at 400F for 22 mins.

How to Roll

1.Dip rice paper in warm water (just quick dunk!) and lay it out.

2.Add arugula, then your veggies, leaving space on the edges

3.Fold bottom of rice paper up, pull tight and tuck it in.

4.Add 2-3 ounces of chicken, 2-3 thin avocado slices, and fresh cilantro.

5.Fold in the sides, then roll tight, mini burrito-style.

6.Repeat. This makes 8 rolls depending on how much you fill them up.

Optional Spicy Sriracha Sauce

3 tbsp mayo

1 tsp sesame oil

1 tbsp rice vinegar

1 tbsp soy sauce

2.5 tbsp sriracha sauce

1 heaping tsp honey

Salt & pepper

And if you make them, let me know on SHREDHAPPENS. ENJOY!