Chicken Summer Rolls
with pineapple banana smoothie

Name: Chicken Summer Rolls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 10 oz Rice vermicelli noodles (enough for 2 meals) ((Find these thin rice noodles in the ethnic aisle. If you can't find them, substitute with another thin noodle)); 1 lb Leftover chicken breasts, sliced; 2/3 lb Cucumbers, sliced into matchsticks; 4 leaves Green lettuce, leaves torn; 16 sheets Rice papers ((You will probably make about 4 to 6 / person. Look for them in the ethnic aisle)); 1/2 cup Leftover grated carrots; 1/2 cup Leftover grated daikon radish; 1/2 cup Leftover nuoc nam; 1/2 Pineapple, chopped; 2 Bananas; 2 cups Frozen strawberries; 1 cup Coconut milk ((Or sub plain yogurt))

Active: 30 min Total: 30 min

Original

This Vietnamese meal is light and delicious and just takes a little practice. Once you get a hang of making these rolls, you can get creative with any filling under the sun! Enjoy dipped in classic nuoc nam and enjoy with a tropical smoothie!
Smarts: If you're feeling lazy and don't want to make the rolls, just enjoy this as a noodle bowl with the nuoc nam as a dressing.

Dependency

Chicken Banh Mi

Proteins

Chicken, non-ground

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Chicken Summer Rolls:

Rice vermicelli noodles (enough for 2 meals) - 10 oz ((Find these thin rice noodles in the ethnic aisle. If you can't find them, substitute with another thin noodle))
Leftover chicken breasts - 1 lb , sliced
Cucumbers - 2/3 lb , sliced into matchsticks
Green lettuce - 4 leaves , leaves torn
Rice papers - 16 sheets ((You will probably make about 4 to 6 / person. Look for them in the ethnic aisle))
Leftover grated carrots - 1/2 cup
Leftover grated daikon radish - 1/2 cup
Leftover nuoc nam - 1/2 cup

Pineapple Banana Smoothie:

Pineapple - 1/2 , chopped
Bananas - 2
Frozen strawberries - 2 cups
Coconut milk - 1 cup ((Or sub plain yogurt))

Prep

Cook rice noodles - This makes enough for tomorrow night’s pho. These aren’t exactly pho noodles, but we’re taking culinary license. Cook according to package instructions and set aside about 2/3rds for tomorrow. If wrapping summer rolls on the same day, keep the noodles in cold water until you’re ready to wrap. (Can be done up to 3 days ahead)
Chicken - Slice if not done from yesterday. You can lightly warm them in the microwave - ~45 seconds will do.
Cucumbers / Green lettuce - Prep as directed.
Make smoothie - Blend pineapple with bananas, strawberries and coconut milk (or yogurt). If it’s not sweet enough for you, you can sweeten it with honey, Stevia, or sugar. Refrigerate until serving. (Can be done up to 3 days ahead)

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Make

Fill a frying pan with about 1 ½” (3.75 cm) of water. Heat water over medium-low heat - it shouldn’t be so hot that you can’t touch it.
Dip rice paper into water and rotate through water (make sure to watch this video because it can be a bit tricky to prevent the rice paper from sticking). Place onto a plate. Do 4 at a time and then assemble 4 rolls.
To assemble rolls, layer lettuce, noodles, carrots and daikon, cucumbers, and chicken at the end of the rice paper that is close to you. Don’t over-fill or the paper will break. Fold rice paper over the filling from the bottom up. Then fold sides over. Roll as tightly as possible (Again, watch the video, which is much better than my description).
Repeat until done. Assemble until you have no more filling.
Enjoy rolls dipped with nuoc nam sauce, and smoothie on the side!

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