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Rotisserie Chicken Summer Rolls
with peanut sauce

Active: 35 minTotal: 35 min
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Even though it says "summer" in this meal, these rolls can still be enjoyed in the fall. To make these more appropriate for the season, we're using a deep, rich peanut sauce for dipping - enjoy!
Smarts: To reheat these, cover with a wet paper towel and just microwave for ~30 seconds.

Ingredients

Servings:
4
Metric
Rotisserie Chicken Summer Rolls with Peanut Sauce:
  • Rice vermicelli noodles - 6 oz ((Find these thin rice noodles in the ethnic aisle. If you can't find them, substitute with another thin noodle.))
  • Rotisserie chicken - 1/2, shredded
  • Carrots - 1/2 lb, grated
  • Cucumbers - 2/3 lb, sliced into matchsticks
  • Iceberg lettuce - 1/4 head, sliced
  • Rice papers - 16 sheets ((You will probably make about 4 to 6 / person. Look for them in the ethnic aisle.))
  • Homemade peanut sauce - 1/2 cup ((Ingredients listed separately))
Peanut Sauce (yields ~1/2 cup):
  • Peanut butter - 3 Tbsp ((Creamy is preferred, but crunchy will also work))
  • Soy sauce, low-sodium - 2 1/2 Tbsp
  • Rice vinegar - 1 1/2 Tbsp
  • Honey - 1 1/2 Tbsp
  • Cooking oil - 2 tsp
  • Sriracha (or other hot sauce) - 2 tsp ((Start off with less or omit for less heat))
  • Lime - 1, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. Rotisserie chicken - If not done from Tuesday, take meat off the bone and shred. Use knife and fork or just hands. (Can be done up to 3 days ahead)
  3. Carrots - Prep as directed. (Can be done up to 5 days ahead)
  4. Cucumbers / Lettuce - Prep as directed.
  5. Make peanut sauce - Microwave peanut butter for 15 to 25 seconds to soften it. Then mix peanut butter, soy sauce, rice vinegar, honey, cooking oil, Sriracha / hot sauce, and lime juice. (Can be done up to 5 days ahead)

Make

  1. Fill a frying pan with about 1 1/2" (3.75 cm) of water. Heat water over medium-low heat - it shouldn’t be so hot that you can’t touch it.
  2. 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.
  3. 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).
  4. Repeat until done. Assemble until you have no more filling.
  5. Enjoy rolls dipped with peanut sauce!
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Reviews

This meal has 32 reviews

Make them small! I overfilled the rolls at first and they were messy and unwieldy. Making summer rolls was fun to try, but the result wasn't really worth it.

By: Amanda
Posted: Jul 23, 2016
Diet: Original

Fun to make but the flavor is in the sauce. It would be nice to add more flavor to the rolls.

By: Emily
Posted: Jul 25, 2015
Diet: Gluten-free

Not easy to put together or eat. Added avocado and mint per other users suggestions and did not care for it with the mint.

By: Bryan
Posted: Jul 13, 2015
Diet: Original

So good!

By: Jennifer
Posted: Jul 09, 2015
Diet: Original

Good, but time consuming.

By: Kim
Posted: Jul 06, 2015
Diet: Original

Very good! It would be five stars if the recipe included mint and avocado, which we added on our own. My husband loved it. One recommendation, I added a little bit of water to the peanut sauce to give it a thinner consistency.

By: Mary
Posted: May 14, 2015
Diet: Original