Vietnamese Chicken Summer Rolls
with pineapple banana smoothie

Name: Vietnamese Chicken Summer Rolls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Pineapple, chopped; 2 Bananas; 2 cups Frozen strawberries; 1 cup Coconut milk ((Or sub plain yogurt)); 4 oz Rice vermicelli noodles ((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, torn; 16 sheets Rice papers ((You will probably make about 4 to 6 / person. Look for them in the ethnic aisle)); 1 cup Leftover grated carrots ((~1 carrot)); 1 cup Leftover nuoc nam

Active: 30 min Total: 30 min

Original Paleo Vegetarian

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.

Proteins

Chicken, non-ground

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Pineapple Banana Smoothie:

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

Vietnamese Chicken Summer Rolls:

Rice vermicelli noodles - 4 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 , 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 cup ((~1 carrot))
Leftover nuoc nam - 1 cup

Prep

Cook rice noodles - Cook according to package instructions. 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, 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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