Fresh Chicken Breast Summer Rolls with Zesty Sauces
Looking for a light weekend lunch? Try these delightful Chicken Breast Summer Rolls!
Beat the summer heat with this no-cook, refreshing Chicken Breast Summer Roll recipe! Perfect for a light weekend lunch, it features tender chicken breast combined with crisp vegetables. The addictive zing of the mustard sauce and the savory notes of the chicken create a harmonious blend of flavors that’s both healthy and incredibly satisfying.
Summer Roll Ingredients- 1 can (150g) Canned Chicken Breast
- 1/2 Red Bell Pepper
- 1/2 Yellow Bell Pepper
- 1/4 Red Cabbage
- 1/2 Cucumber
- 1/2 Onion
- A handful of Bean Sprouts (optional, for added freshness)
- 20 sheets Rice Paper Wrappers
Zesty Mustard Dipping Sauce- 1 Tbsp Prepared Mustard (like Dijon or Korean mustard)
- 1 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Soy Sauce
Sweet and Spicy Chili Sauce- 2 Tbsp Chili Sauce (e.g., Sriracha or sweet chili sauce)
- 1/2 Tbsp Fish Sauce (or Korean anchovy sauce)
- 1 Tbsp Vinegar
- 1 Cheongyang chili pepper (finely chopped, for extra heat if desired)
- 1 Tbsp Prepared Mustard (like Dijon or Korean mustard)
- 1 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Soy Sauce
Sweet and Spicy Chili Sauce- 2 Tbsp Chili Sauce (e.g., Sriracha or sweet chili sauce)
- 1/2 Tbsp Fish Sauce (or Korean anchovy sauce)
- 1 Tbsp Vinegar
- 1 Cheongyang chili pepper (finely chopped, for extra heat if desired)
Cooking Instructions
Step 1
Start by preparing your fresh vegetables for the summer rolls. Wash and thoroughly dry the red and yellow bell peppers, red cabbage, cucumber, and onion. If you’d like an extra layer of freshness and crunch, feel free to add a handful of bean sprouts.
Step 2
Julienne all the prepared vegetables into bite-sized strips. Aim for consistent, thin cuts so they are easy to wrap and eat.
Step 3
Drain the canned chicken breast very well using a sieve. This step ensures the chicken is tender and not watery, contributing to a cleaner flavor profile.
Step 4
Have your 20 sheets of rice paper wrappers ready. Rice paper can be delicate, so handle them with care.
Step 5
Prepare a shallow dish of warm water. Dip one sheet of rice paper into the warm water for a few seconds until it becomes pliable, then carefully lay it flat on a clean cutting board or plate. Avoid over-soaking, as it will become too sticky.
Step 6
Arrange a portion of the julienned vegetables and some drained chicken breast in the center of the softened rice paper, leaving some space at the edges. Fold in the sides of the wrapper, then tightly roll it up from the bottom. For a chewier texture and to prevent tearing, you can use two sheets of rice paper layered together. Once rolled, you can cut them in half for easier handling and serve immediately with the zesty mustard sauce or the sweet and spicy chili sauce for dipping. Enjoy!
