Enjoy this fresh, light and healthy dish loaded with delicious flavor — perfect for an easy summer snack or meal.
Makes 8–10 summer rolls
Ingredients
Summer Rolls:
- 3–4 chicken thighs
- salt and pepper
- 1 tbsp. cooking oil
- 8–10 sheets of rice paper
- 1 1/2 cups lettuce, thinly sliced
- 1 1/2 cups red cabbage, thinly sliced
- 1 cup matchstick carrots
- 1 cucumber, thinly sliced
- 4–5 green onion stems, green part only, cut in half
- 1/4 cup cilantro, chopped
- 1/4 cup mint, chopped
Peanut Sauce:
- 1/3 cup peanut butter (I like the crunchy kind)
- 4 tbsp. coconut milk
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. sweet chili or honey
- 1 tbsp. sesame oil
- 1 tbsp. rice vinegar
Instructions
- Heat a medium-sized or large pan over medium-high heat.
- Season chicken with salt and pepper. Add oil to the hot pan. Sear chicken for 4 minutes on each side or until cooked through. Slice chicken into very thin strips, spread them out on a plate and place in the fridge until chilled.
- Combine all of the peanut sauce ingredients in a bowl and set aside.
- Fill a wide shallow bowl with hot water and, one at a time, place the sheets of rice paper in the water until they’re pliable but not super-floppy, about 20–30 seconds. Lay them out on a clean surface, like a countertop or a plastic cutting board.
- Assemble the rolls. Leaving about an inch of space around the edges, cover the lower third of each paper with a bit of lettuce and cabbage, followed by some chicken, then carrots and 3–4 slices of cucumber. Add one green onion stem and then a generous sprinkle of cilantro and mint.
- Fold the lower edges over the filling, rolling upwards until the filling is compactly enclosed. Fold over the short sides like you would a burrito and then finish rolling it up.
- Repeat with remaining ingredients and enjoy with your peanut sauce!
Recipe courtesy of Rob Varner of Sheepshead Eats